Vanilla Iced Blackberry Cream Cheese Turnovers


One of my favorite childhood memories is my Grandmother making hot berry turnovers up at the family cabin. So in keeping tradition, I thought these might be fun! ~Amy

One of my favorite childhood memories is my Grandmother making hot berry turnovers up at the family cabin. So in keeping tradition, I thought these might be fun!
~Amy

Vanilla Iced Blackberry Cream Cheese Turnovers

Blackberry filling:

1 cup blackberries
2 tbsp orange juice
2 tbsp water
1/4 cup sugar
1 tbsp cornstarch

In a small bowl, whisk together sugar and cornstarch. Set aside.
In a small sauce pan place blackberries, orange juice and water. Cook over medium heat to soften berries. Bring to a boil, slowly add sugar mixture, whisking constantly.
When thickened, remove from heat and cool until just warm.

Cream cheese filling:

4 oz cream cheese, at room temperature
1/4 cup sugar
1/4 tsp vanilla

In a small bowl, stir together cream cheese and sugar until smooth. Add vanilla and mix well.

Pastry:
1 sheet puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and blackberry filling in to center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

Makes 9 servings

Recipe by Amy Richardson

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2 thoughts on “Vanilla Iced Blackberry Cream Cheese Turnovers

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