Summer Berry Turnovers

These summer berry turnovers are delicious for breakfast and dessert. They are filled with a mixture of blackberries and raspberries surrounded by an amazing cream cheese pastry that is so simple to put together. You'll pretty much feel like you are a pastry queen. 

If you are a pastry beginner, you definitely need to try this cream cheese pastry dough. It will totally build your confidence. 

This dough does require some advance planning, involving some chilling time in the fridge, but it's totally worth it. 

How to make cream cheese pastry dough:

This dough is so easy to make. All you need is a food processor and the ability to count! 

First, add the dry ingredients to a food processor and process for about 10 seconds. Next, add some butter and process for another 10 seconds. 

After that, add 8 ounces of cream cheese cut into chunks and pulse exactly 30 times at one second intervals. 

Finally, knead the dough by hand a few times and then form it into a 7 inch square, which you will wrap and refrigerate for at least 30 minutes. 

Once you've chilled the dough, you roll it out to a 15 inch square and then cut it into 9 five inch squares and then chill the squares again while you prepare the filling. 

You can also store the squares in the refrigerator for up to two days before filling.

The first time I made these I was getting more brave with pastry. After making these, I told people about how I made pastry with cream cheese thinking how original this was. What was the reaction? "Yes, I do that all the time." Okay, I was a pastry newbie. 

Also, the first time I assembled these, I made these into triangle-shaped pastries. This time I went for rectangles, but either way is just as tasty. By making them into rectangles, I was able to "sell" them as home made Pop-Tarts. Voila! It's breakfast!

Of course, these summer berry hand pies make an amazing dessert too. 

Make-ahead tips:

You can bake these tarts in advance, refrigerate them, and then reheat them at 325 degrees F for about 15 minutes. Just lay them on a foil-lined baking sheet to reheat. 

You can also assemble them and freeze them, unbaked and double wrapped in plastic wrap, for up to a month. You can apply the egg wash and sprinkle them with the sparkling sugar while they are still frozen and bake them for an extra 5 to 10 minutes. 

For dessert, you can serve these with whipped cream, sweetened yogurt, or vanilla ice cream (my favorite). These turnovers have a "grown up" taste because both the crust and the fruit are slightly tart. This is a great "impress your dinner guests" dessert. 

This week the Sunday Funday theme is Magic with Berries and our host is Cook with Renu!

Be sure to check out everyone's berry recipes! We have salads, cocktails, smoothies, muffins, and desserts! 

• Berry Spinach Salad by Making Miracles
• Blackberry Spinach Salad by Amy's Cooking Adventures
• Blueberry & Grape Smoothie by Mayuri's Jikoni
• Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
• Eggless Strawberry Banana Muffins by Cook with Renu
• Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeño BBQ Sauce by A Day in the Life on the Farm
• Kokum Sherbat by Sneha’s Recipe
• Sparkling Strawberry Lemon Cocktail by Food Lust People Love

This recipe has been updated from September, 2012, when this site was brand new. I've remade the turnovers, taken new photos, and added new tips. Plus, I've added a printable recipe card. 

This recipe has been adapted from The Art and Soul of Baking by Cindy Mushet. It is one of the first cookbooks I bought back in 2009 when I began to "collect" cookbooks. I think I read about it in Gourmet magazine (miss you Gourmet!). The book has nearly 500 pages of baking lessons, recipes, and photographs. Gorgeous and substantial.

Summer Berry Turnovers

Yield: 9 Turnovers

Author: Karen's Kitchen Stories

These summer berry turnovers are delicious for breakfast and dessert. They are filled with a mixture of blackberries and raspberries that is surrounded by an amazing cream cheese pastry that is so simple to put together.

Ingredients

For the Cream Cheese Dough

• 1 1/2 Cups (7.5 ounces) unbleached all-purpose flour
• 1 t. sugar
• Pinch of salt
• 4 ounces of unsalted butter, very cold and cut into 1/2 inch pieces
• 1 - 8 ounce package of cream cheese cut into 1 inch pieces

For the Filling

• 6 ounces of raspberries (1 half-pint basket)
• 6 ounces of blackberries (1 half-pint basket)
• 1/4 C sugar2 T. all purpose flour2 t. lemon juice
• 1 large egg yolk
• 2 T milk
• Sanding sugar (it's thicker and more sparkly than granulated sugar) or granulated sugar for sprinkling on the turnovers

Instructions

For the Dough

1. Put the flour, sugar, and salt in a food processor and blend for 10 seconds.
2. Add the butter pieces and process for 8 to 10 seconds.
3. Add the cream cheese and process by pulsing thirty times for one second intervals.
4. Take the dough out of the food processor and press together into a ball. Flatten the dough into a 7 inch square, wrap with plastic wrap, and chill for 30 minutes.
5. Once you are ready to make the turnovers, roll the dough out onto a floured surface to a 1/8 inch thick square. Trim the dough into a 15 inch square.
6. Cut the dough into nine 5 inch squares. Place the squares between sheets of parchment and chill in the refrigerator while you are preparing the berries and preheating the oven. You can also refrigerate the dough overnight and finish the turnovers the next day.

To Make the Turnovers

1. Preheat the oven to 375 degrees. You should have two racks, one in the upper third and one in the lower third of the oven.
2. Remove any stems and leaves from the berries.
3. Put the berries into a medium bowl and add the sugar, flour, and lemon juice and toss until the berries are coated evenly.
4. Whisk the egg yolk and milk together.
5. Lay out the pastry squares on a very lightly floured surface.
6. Divide the berries evenly among the nine squares. Place them on one half of the square leaving a 1/2 inch border on the side where you've placed the berries. Leave the other half of the pastry square empty. This is the side that you will fold over the berries.
7. Paint the border with the egg wash and fold the pastry over the berries and press the edges together with a fork to seal them.
8. Put the turnovers on a baking sheet and refrigerate for 20 minutes.Prepare two baking sheets with parchment and divide the chilled pasties between them.Brush the turnovers with the rest of the egg wash and sprinkle with the sanding sugar.
9. Cut several small slits into the dough with a small paring knife.
10. Bake the pastries for 15 minutes. Rotate the sheets 180 degrees and switch them between the two oven racks. Bake them for 10 to 20 minutes more until golden brown.
11. Cool on the baking sheet on a cooling rack. You can serve them warm or at room temperature.

Nutrition Facts

Calories

262.44

Fat (grams)

15.36

Sat. Fat (grams)

8.99

Carbs (grams)

26.76

Fiber (grams)

1.85

Net carbs

24.90

Sugar (grams)

7.72

Protein (grams)

5.04

Sodium (milligrams)

70.16

Cholesterol (grams)

79.97

https://www.karenskitchenstories.com/2012/09/summer-berry-turnovers.html

Karen's Kitchen Stories

Turnovers, pop tarts

breakfast, pastry, dessert

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