Blueberry Cream Cheese Turnovers
From the flaky, crispy and buttery puff pastry to the delicious blueberry and cream cheese filling, these turnovers are the perfect dessert for just about any occasion. You can use a variety of different fruit fillings to suit your preference as well as eliminate the cream cheese portion if you prefer.
Servings: 8 people
Ingredients
- 1 batch homemade puff pastry (or 1 package of frozen puff pastry), chilled but not frozen See my comments in the blog post for the tutorial I recommend for making puff pastry from scratch.
For the blueberry filling:
- 3 cups fresh or frozen blueberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 1/2 tbsp corn starch
- 1 dash salt
- 1/2 tsp vanilla
- 1/2 tsp lemon zest
For the cream cheese filling:
- 1 package cream cheese (8 oz)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 3/4 tsp vanilla
- 1 tsp sour cream
Instructions
To prepare the blueberry filling:
- Before prepping the blueberry filling, make sure to take out your cream cheese from the fridge and let soften at room temperature. I notoriously forget to do this so this is your reminder!
- Wash your blueberries. If using frozen blueberries, you will want to let them thaw prior to using. An easy way to do this is to place them in a ziploc bag (or utilize the bag they come in if purchased that way) under warm to hot running water for 5-10 minutes or until nearly thawed. It is critical with frozen blueberries that you drain the juices once thawed.
- In a medium saucepan, add the water, granulated sugar, lemon juice, corn starch and salt. Whisk together until corn starch and sugar are mostly dissolved.
- Next, add your blueberries and cook over medium heat until mixture gently boils. This should take about 3-4 minutes (only stir occasionally). After a gentle boil is reached and filling has thickened, remove from the heat and add the vanilla and lemon zest. Gently stir. Allow to cool for 10-15 minuts at room temperature then place in the fridge to continue colling. Note that you do not want to assembly these turnovers with warm or hot filling as that can melt the butter in your puff pastry prior to placing in the oven which will result in a less flaky and more flattened turnover.
For the cream cheese filling:
- In a medium bowl, mix together softened cream cheese, sugar, lemon juice, vanilla extract and sour cream. Set aside.
Assembling the turnovers:
- Prior to assembling, preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Roll out your puff pastry into 8 5x5" squares approximately 1/8"-1/4" thick. One at a time, place a square on the baking sheet and spoon 1 heaping teaspoon of blueberry filling and 1 medium teaspoon of cream cheese filling into the center of square. Fold the square over to form a triangle, pressing the edges lightly with your fingers to seal and then going back over the edges with fork tines to seal further. Please note that if you use too much filling, it will make assembly difficult. Continue with each square until all are on the the baking sheet. Once assembled, place back in the fridge for another 15-20 minutes.
- After the final chill, remove the turnovers from the fridge and brush with egg wash. Then lightly sprinkle granulated sugar on top. This will create a thin extra crispy layer on the turnovers. Bake for 20-25 minutes or until the puff pastry has "puffed" and the turnovers are golden brown.