Vanilla Iced Blackberry Cream Cheese Turnovers
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.
1 sheet puff pastry
( beat 1 egg plus, 1 tbsp water together)
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.
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