Mozzarella and Prosciutto Turnovers

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Sep. 13, 2014

An elegant appetizer for your next Holiday party!


Puff pastry 250 Gram (½ Pkg)
Shredded mozzarella 1/4 Cup (4 tbs) (40g)
Minced prosciutto 1/4 Cup (4 tbs) (40g / about 3 slices)
Chopped flat leaf parsley 2 Tablespoon
Fresh ground black pepper To Taste
Egg 1 , beaten



1. Preheat to 375 degree F or 190 degree C.

2. Line baking pans with parchment paper and set aside.



3. In a bowl, combine parsley, prosciutto, pepper, and mozzarella. Mix well and set aside.

4. On lightly floured surface, roll the pastry out into a 10x10- inch square. (If using a block of dough - slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested).

5. Use a floured, round, 2½-inch cutter to cut out the dough into 16 rounds. 

6. Arrange the dough rounds on prepared baking pans, about 1- inch apart.

7. Brush each round with egg wash and divide the filling evenly between rounds.

8. Fold the rounds in half over the filling and seal the edges well with your fingers. Crimp with fork. (You can at this point cover the turnovers and refrigerate them for up to a day cooking them just 30 minutes before serving.)

9. Apply beaten egg on the top of the turnovers and bake for about 20 minutes or until golden brown and crisp.



10. Serve warm.



You can refrigerate or freeze leftovers and reheat at 350 degree F or 180 degree C for about 10 minutes before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 171Calories from Fat 103

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 200 mg8.33%

Total Carbohydrates 12 g4%

Dietary Fiber %


Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet