|Makes 30 turnovers|
|Roasted Apple Aioli|
|1||Granny Smith apple|
|1||tsp. apple cider vinegar|
|1||17.3-oz pkg. frozen puff pastry, thawed|
|1||15-oz. can artichoke hearts, rinsed and drained|
|3||oz. low-fat cream cheese|
|½||cup grated Parmesan cheese|
|1½||tsp. lemon zest|
|1||large egg, lightly beaten|
To make Turnovers:
Preheat oven to 350F. Pulse artichokes, cream cheese, Parmesan, shallot and zest in food processor until blended but chunky.
Roll 1 sheet puff pastry into a 12×12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet.
Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet.
Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.