Hey! Happy New Year!
I hope you had wonderful New Year! We sure did – we spent it with friends and family at my sister and brother-in-law’s house. They had a small gathering of close friends over – it was perfect. We stayed up late and brought in the new year with champagne and kisses then we went home and slept in until noon. Well not really, 8:30. Remember? We have a furry daughter that wanted to get up a play.
Oh Izzy, how we love you.
So this is my first time making turnovers AND using puffed pastry. I know I know. Seems kinda crazy that I haven’t used it before. I’m not really sure why because it’s amazing and so easy to work with. There’s a first for everything, right?
Anyway, I bought some at the store and saw it sitting there all lonely in my freezer and thought I really needed to use it. Since this was my first time using it, I wanted to keep it simple so stuffing it with something delicious sounded like an easy enough task for a puffed pastry beginner.
So I bought some amaaaazing cherry preserves at the grocery store – like the goof stuff. Bonnie Maman to be exact. This stuff is made in France and with all natural ingredients. It’s delicious and I can’t get over the container lid. I love the red and white checkered look. I decided cherry because it’s not a usual preserve that I would use, and it seemed more appropriate to me than other flavors for this recipe. Although, strawberry, blackberry, and apricot would probably be just as good.
I mixed the cherry preserves with some cream cheese and that.is.it. So simple.
To jazz it up juuuust a bit, I made a simple vanilla glaze to add a little extra sweetness since the filling is actually not all that sweet. The glaze makes them pretty, too. We like pretty food, don’t we?
These cherry cream cheese turnovers are the perfect breakfast treat. Light and just a little sweet and creamy. They sorta kinda melt in your mouth, especially when you warm them up a bit. They remind of a pastry you would buy at a bakery but instead you can make them at home for half the price. Can I get a woot! woot!
Remember, they melt in your mouth.
Like this recipe? Follow me in Pinterest for more delicious sweet treats!
- 4 ounces cream cheese, room temperature
- ¼ cup cherry preserves
- 1 packaged puffed pastry (2 sheets per package), thawed
- 1 cup powdered sugar
- 3 tablespoons water, divided
- ¼ teaspoon pure vanilla extract
- 1 egg
- Preheat oven to 425 degrees.
- In a small bowl mix together the cream cheese and cherry preserves. Place in refrigerator to firm up a little.
- In a small bowl mix together the egg with 1 tablespoon of water; set aside.
- Lay puffed pastry sheets on a lightly floured service. Cut along the folds (2 cuts) and then again the other way (another 2 cuts) so you have 9 squares on each sheet.
- Using a spoon, spoon about 1 teaspoon of the cherry cream cheese mixture in the center of each square. If it's too runny, place it make in the fridge to firm up more. Lightly brush the edges of the square with the egg wash. Fold one corner of the square over so that it makes a triangle. Using your finger tips, gently squeeze the edges together. The egg wash will help it stick. Place the triangles on a baking sheet and bake for 13-14 minute or until lightly browned on top. Let cool.
- While turnovers are cooling, make the drizzle by whisking together powdered sugar, 2 tablespoons of water and the vanilla. Once turnovers have cooled, drizzle the vanilla glaze on top.