Berry Turnovers With Cream Cheese Icing Recipes

BERRY BERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

BERRY TURNOVERS WITH CREAM CHEESE ICING

Steps:

• Set oven to 350 degrees.
• Take each biscuit and roll into a flat circle, set aside
• Mix berries and half the can of the raspberry pie filling, set aside.
• Blend cream cheese, powdered sugar and water until desired icing consistency, set aside.
• In a seperate bowl mix flour, sugars, cinnamon vanilla extract
• Cut the butter in streudel with a fork until mixture is crumbly.
• The Assembly:.
• Take a biscuit round.
• Put a spoonful of the filling in the center.
• Fold over to create a half moon and seal edges.
• Dip turnover in butter.
• Dip turnover into streudel mixture.
• Repeat with the rest of the biscuit rounds
• Place turnovers on a greased cookie sheet or a cookie sheet with parchment paper.
• Bake for 12-15 minutes until golden.
• Cool for 15 minutes.
• Meanwhile, place icing in a piping bag (or what I do is put icing in a zip lock bag and cut a notch).
• When cooled, pipe the icing onto the turnovers!
• Enjoy!

JOHN'S MIXED-BERRY TURNOVERS

Steps:

• Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
• Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.
• Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.
• Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.
• Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.

CREAM CHEESE TURNOVERS

Steps:

• Combine pastry dry ingredients in a food processor. Pulse in butter 10 seconds, then water for 10 seconds. Form into a ball and refrigerate for 1 hour.
• Roll pastry in a 12x12 rectangle. Cut into nine even squares. Cover and set aside while preparing filling.
• For filling, beat together cheese and yolk until combined. Add preserves and mix well. Spoon equal amounts of mixture onto each pastry square.
• Moisten edges of pastry with water. Fold to form a triangle and seal edges with the tines of a fork. Brush with egg white and dust with sugar.
• Cut 2-3 air vents in the top of each turnover. Place on a cookie sheet and bake at 375 degrees for 15-20 minutes.
• For icing, beat sugar, vanilla, and milk until smooth. Place icing in a sandwich baggie, nip off 1/8" of one corner. Squeeze icing over warm turnovers.