Recipe courtesy of Mary Berg
Blueberry Cream Cheese Turnovers
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 259
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 32
- Sodium
- 262
- Total: 1 hr 20 min (includes cooling time)
- Active: 45 min
Ingredients
Turnovers:
3 cups (about 450 grams) fresh or frozen blueberries
1 tablespoon water
1 orange, divided
1/4 cup (52 grams) plus 1 tablespoon (13 grams) brown sugar
3 tablespoons (24 grams) cornstarch
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup (125 grams) cream cheese, at room temperature
2 tablespoons (25 grams) sugar
12 sheets frozen phyllo pastry, thawed
1/2 cup (112 grams) butter, melted
Caramel:
1/2 cup (125 milliliters) caramel sauce, homemade or store bought
1/4 teaspoon ground cinnamon
Remaining orange zest from turnovers
Kosher salt
Directions
- Heat your oven to 400 degrees F and line a sheet pan with parchment paper.
- 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.
- 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.
- Stir together the sugar and remaining 1/4 teaspoon of cinnamon in a small bowl.
- 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.
- 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.
- 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.
- Meanwhile, make the caramel sauce by whisking together the caramel, cinnamon and remaining orange zest. Season to taste with salt.
- Allow the turnovers to cool at least 20 minutes before serving alongside the orange spiced caramel.