I brought some home from Morocco and my friend Mai of Almond and Fig brought me some from her homeland of Palestine. It is the perfect spice blend to pair with these ingredients.
I made some with Za’atar and some without, but next time I will make all of them with Za’atar. Look at these amazing layers of delicious pastry and cheesy, saucy deliciousness. These are smaller when finished, but makes a great appetizer. If you choose to cut the pastry into squares instead of rectangles you can fold them into triangles. It is so good on its own, and if you’re not looking, someone (my husband) might eat it all. Once this is finished, you’ll want to hide it. Start by caramelizing the onions low and slow allowing them to absorb the pineapple juice as they cook. I find it much more manageable than Phylo dough, which dries easily. Puff pastry sheets are really easy to work with. You may have to pull and stretch the top to fit over the bottom piece and the stuffing, but don’t worry. This tangy sauce made of mustard, brown sugar and Worcestershire sauce gives each bite a punch of flavor.ĭon’t be intimidated by puff pastry.
It’s delicious, and the sweet pineapple balances with the cheese and onions beautifully. Our pizza orders always involve ham, pineapple and caramelized onions. Instead, today I’m taking inspiration form my daughter’s favorite pizza combo to make flaky warm pastry “sandwich” Ham and Cheese Turnovers with Za’atar. This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at .Īre you tired of the same old ham and cheese sandwich? Deli meats and cheeses seem to naturally wind up in between two slices of bread.
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