Tomato Bocconcini Turnovers

Tomato Bocconcini Turnovers
  • 15 turnovers
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4 sheets

    filo pastry

  • 2 cups
    (500 mL)

    tomatoes, peeled, seeded, cubed

  • 3

    green onions, minced

  • 3 Tbsp.
    (45 mL)

    chopped fresh basil

  • Salt and pepper to taste

  • 1/2 lb
    (225 g)

    bocconcini cheese, cubed

  • 1


  • 3 Tbsp.
    (45 mL)

    sesame seeds


Preheat the oven to 375°F (190°C)

On plastic wrap, spread a sheet of filo pastry.

Brush with melted butter, cover with a second sheet, up to 4 sheets.

Using a knife, cut 5 equal strips lengthways.

in a bowl, combine tomatoes, green onions and basil. Season.

At the end of each strip, spread the tomatoes and cheese.

Fold the lower left corner over the filling to make a triangle, repeat for the other strips.

Brush with beaten egg, butter and sprinkle with sesame seeds.

Put triangles on a baking sheet and bake 10 to 15 minutes on the middle rack until golden brown.

Serve right away.

You can substitute provolone for Bocconcini.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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