Close-up of Blueberry Turnovers, as seen on Mary Makes It Easy S2
Recipe courtesy of Mary Berg

Blueberry Cream Cheese Turnovers

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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 45 min
  • Yield: 12 servings
Blueberry and cream cheese come together for this unique take on turnovers.





  1. Heat your oven to 400 degrees F and line a sheet pan with parchment paper.
  2. Add the blueberries and water to a medium saucepan along with the zest from half of the orange and 1/4 cup of the brown sugar. Stir in the cornstarch, nutmeg and 1/4 teaspoon of the cinnamon and bring to a boil over medium heat. Cook until thickened and the blueberries are jammy, 5 to 6 minutes. Set aside to cool slightly.
  3. Meanwhile, beat the cream cheese with the remaining 1 tablespoon of brown sugar, add in the zest from about a quarter of the orange and set aside.
  4. Stir together the sugar and remaining 1/4 teaspoon of cinnamon in a small bowl.
  5. Lay out 1 sheet of phyllo and brush with about 2 teaspoons of melted butter, keeping the remaining phyllo covered with a kitchen towel or plastic wrap. Scatter a pinch of the cinnamon sugar overtop and, starting at the long end, accordion fold the phyllo three times.
  6. Dollop about 2 teaspoons of the cream cheese mixture on one end of the pastry and top with a couple tablespoons of the blueberry mixture. Fold the pastry over onto itself so that it forms a triangle and continue folding and rolling until you get a little triangular turnover packet. Transfer to the prepared pan and continue with the remaining phyllo and filling.
  7. Brush the tops of the turnovers with remaining butter and scatter with the remaining cinnamon sugar. Bake until golden and crisp, 16 to 18 minutes.
  8. Meanwhile, make the caramel sauce by whisking together the caramel, cinnamon and remaining orange zest. Season to taste with salt.
  9. Allow the turnovers to cool at least 20 minutes before serving alongside the orange spiced caramel.