Blueberry cream cheese turnovers
Blueberry and cream cheese come together for this unique take on turnovers.
YIELDS
12
Ingredients
- 3 cups (about 450 g) fresh or frozen blueberries
- 1 tablespoon water
- 1 orange, divided
- 1/4 cup + 1 tablespoon (52 g + 13 g) brown sugar, divided
- 3 tablespoons (24 g) cornstarch
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon, divided
- 1/2 cup (125g) cream cheese, room temperature
- 2 tablespoons (25 g) sugar
- 12 sheets frozen phyllo pastry, thawed
- 1/2 cup (112 g) butter, melted
Directions
- Heat your oven to 400ºF 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 one-quarter cup of brown sugar. Stir in the cornstarch, nutmeg, and one-quarter teaspoon of cinnamon and bring to a boil over medium heat. Cook for five to six minutes until thickened and the blueberries are jammy. Set aside to cool slightly.
- Meanwhile, beat the cream cheese with the remaining tablespoon of brown sugar and add in the zest from about one-quarter of the orange, and set aside.
- In a small bowl, stir together the sugar with the remaining one quarter teaspoon of cinnamon.
- Lay out one sheet of phyllo and brush it with about two teaspoons of melted butter, and keep 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 of 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 the remaining butter and scatter with the remaining cinnamon sugar. Bake for 16 to 18 minutes or until golden and crisp.
- 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 for at least 20 minutes before serving them alongside the orange spiced caramel. Enjoy!
