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Recipe by Brynie Greisman

Milchig Mushroom Turnovers

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Milchig Mushroom Turnovers
Dairy Dairy
Medium Medium
30 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour, 55 Minutes
Diets
- Vegetarian - Pescatarian

These turnovers are made with a buttery cream-cheese pastry dough and filled with a heavenly savory mushroom filling. You are forewarned — you cannot stop at one. You can make them in advance and freeze them raw. Delicious hot or room temperature.

Ingredients

Dough

  • 1 (8-oz./250-g.) container 5% quark cheese (see note)

  • 1 cup (2 sticks/200 grams) softened butter

  • 1 and 1/2 cups flour (I used whole wheat pastry)

  • pinch salt

Filling

  • Glicks Cooking Spray

  • 2 tablespoons butter

  • 1 medium onion, diced

  • 1–2 cloves garlic, crushed or 1–2 cubes Gefen Frozen Garlic

  • 1/2 pound (450 grams) fresh mushrooms

  • pinch of thyme (don’t leave this out)

  • salt and black pepper, to taste

  • pinch nutmeg (optional)

  • 2 to 3 teaspoons flour (I used whole wheat pastry)

  • 2 tablespoons Baron Herzog Chenin Blanc or other dry white wine

  • 3 tablespoons sour cream

Egg wash

  • 1 egg

  • 2 teaspoons water

Directions

Prepare the Dough

1.

For the dough, place cheese and butter in the mixer and beat until smooth and well blended.

2.

Add flour and salt and mix until fully incorporated, scraping down the bowl.

3.

Pat into a ball, wrap in plastic wrap, and refrigerate for one hour. Meanwhile, prepare filling.

Notes:

You can sub soft cream cheese for the quark cheese. You can then omit the salt in the dough if you wish.

Prepare the Filling

1.

Spray a large frying pan with cooking spray. Add butter and heat until melted.

2.

Add onion and garlic and sauté until soft but not brown.

3.

Slice mushrooms in a food processor with the slicer attachment. Add to frying pan and cook over low heat, stirring until tender, about five minutes.

4.

Sprinkle mushrooms with seasonings and flour and stir together.

5.

Add wine and mix.

6.

Stir in sour cream. Heat just until thickened, then remove from heat. Taste and adjust seasoning if necessary.

Tips:

If you have leftover mushroom filling, refrigerate or freeze and use as filling for an omelet.

Prepare the Turnovers

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).  Flour your work surface well.

2.

Divide chilled dough in half and roll to a quarter to a half-inch(approximately one centimeter) thickness.

3.

With a glass or a cookie cutter, cut into medium-sized rounds, about three inches (seven and a half centimeters).

4.

Lightly brush each round with the egg wash mixture.

5.

Place a small amount of filling on one side of each circle, then fold the dough over, pressing to seal. You can do this with a fork, if desired. Continue until all the dough is finished.

6.

Brush tops with remaining egg wash and slide into hot oven. Bake for 15 minutes or until crispy and golden brown.

7.

Serve with a sour cream/scallion dip if desired.

Notes:

Alternatively, freeze the raw turnovers and bake immediately before serving. from freezer to a baking sheet and bake 20 minutes or until golden brown.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

buttery Chanukah chanukah get-together creamy flavorful milchig dish mushroom filling mushroom turnovers savory sides
Milchig Mushroom Turnovers

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hannah steiner
hannah steiner
3 years ago

Question re cheese Hi I dont have quark cheese. Is it regular spreading cream cheese to sub or j and j unwhipped cream cheese? Thanks

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Raquel
Raquel
Reply to  hannah steiner
3 years ago

Hi, here are some substitutions for Quark Cheese https://www.gourmetsleuth.com/ingredients/detail/quark

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wpdiscuz   wpDiscuz

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