Who has never bought those crescent-shaped turnovers filled with ham and cheese or mushrooms, raise your hand! I, for one, adore these stuffed crescents, and I wanted to try making the dough. I must say that even the first attempts were promising, but there was something to adjust. Finally, I found the right ingredients and quantities to make Delicious Homemade Turnovers.
Recipe updated on 4/5/17
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Portions: 10 turnovers
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 302.17 (Kcal)
- Carbohydrates 35.27 (g) of which sugars 4.15 (g)
- Proteins 10.98 (g)
- Fat 13.20 (g) of which saturated 5.52 (g)of which unsaturated 6.92 (g)
- Fibers 2.02 (g)
- Sodium 497.16 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups whole milk
- 1 cup all-purpose flour
- 1/3 cup potato flakes (instant mashed potatoes)
- 3/4 tsp fine salt
- 3 tbsps butter
- 1 egg
- 3 cups breadcrumbs
- 2 cups peanut oil
- 7 oz button mushrooms (champignons)
- 1/4 cup béchamel sauce
- 3.5 oz cooked ham
- 1.8 oz mozzarella (drained and dried)
Tools
- Food scale
- Pan
- Cutting board
- Frying pan
- Whisk
Steps
Pour the milk into a pan with the butter and salt. When it reaches boiling point, remove from the heat and add the potato flakes. Stir with the whisk for a few minutes and then gradually add the flour. Pour the hot dough onto the work surface and, being careful not to burn yourself, knead until you form a nice soft dough. Allow it to rest under a bowl for 15 minutes.
After the time has passed, the dough will have cooled and will be ready to roll out. Lightly flour the work surface and, with the help of a rolling pin, roll out the dough to a thickness of a few millimeters. Use a cutter or a small coffee plate (4.3 inches) to make circles. For the filling, we will stuff 5 turnovers with cooked ham and mozzarella (well dried) chopped with a mezzaluna or in a mixer. For the other 5, use the champignon mushrooms washed and sliced. Then sauté them in a small pan with a little oil, salt, and let them stew with the lid on. Once cooked, add the béchamel sauce. Place a spoonful of filling in the center of each disc and gently fold and seal the edges well.
Dip the turnovers in the beaten egg and then in the breadcrumbs, making sure they adhere well. Pour the oil into a frying pan and bring it to temperature.
As soon as it reaches temperature, place the turnovers, letting them fry on medium heat on both sides. Let them dry on absorbent paper for a few minutes and serve the Delicious Homemade Turnovers very hot.
