Walnut Harvest Season

Last year's Cooking Light pegged September as California's walnut harvest. Wanting any reason to have a celebration, even if it is only between me and Adam, I decided to make a recipe including walnuts. My eyes immediately fixed on the recipe for Mushroom Walnut Turnovers. To make the turnovers into a complete meal, we added a Caprese salad to the dinner menu. Alternating slices of tomato and fresh mozzarella, topped with fresh basil leave, salt, pepper, and drizzles of balsamic vinegar and olive oil made a perfect complement to the savory pastries.


Mushroom Walnut Turnovers (Cooking Light, September 2008)

Don't let this recipe scare you; it's quite easy and quite delicious!

Filling
Cooking spray
2 Tbs. finely chopped shallots
8 oz. mixed wild mushrooms, chopped
1/3 cup dry white wine
1 Tbs. fat-free cream cheese
2 tsp. chopped fresh thyme
1/2 tsp. salt

Pastry
3 Tbs. chopped walnuts, toasted
1 1/4 cups all-purpose flour (about 5.25 oz.)
1/2 tsp. salt
1 1/2 Tbs. chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, lightly beaten and divided
1 Tbs. fat-free milk

1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; saute 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 tsp. salt. Cool to room temperature.
2. Preheat oven to 350.
3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 tsp. salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add ice water and 1 egg white to bowl; stir until moist. Turn dough out onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Roll 1 ball into a -inch circle (cover remaining dough to prevent drying). Spoon about 2 tsp. mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.
4. Bake at 350 for 16 minutes. Cool on a wire rack.