Pistachio Chinese Turnovers

chinese turnovers



18 turnovers


1 package Frozen puff pastry sheets

¾ cup American pistachio kernels, coarsely chopped

½ cup Shredded coconut

¼ cup Dates or dried apricots, chopped

3 tablespoons Honey

1 teaspoon Orange juice or water

Chopped pistachios and honey for garnish


Thaw pastry, unroll carefully and cut each sheet into 9 squares. Combine pistachios, coconut, dates and 1 tablespoon honey (when using apricots, use 2 tablespoons honey). Spoon pistachio filling onto pastry squares. Brush pastry edges with water; fold pastry diagonally over filling into a triangle. Seal by pressing with a fork. Combine remaining 2 tablespoons honey with orange juice, brush over pastry triangles and bake at 375° F., 12 minutes or until golden

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