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Tomato Bocconcini Turnovers

Tomato Bocconcini Turnovers

Rate this recipe

2 Votes

15

turnovers

0:15

Preparation

0:15

COOKING

0:30

TOTAL TIME

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Ingredients

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4 sheets

filo pastry

2 cups
(500 mL)
Tomato, 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

egg

3 Tbsp.
(45 mL)
sesame seeds

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Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.