Blueberry cream cheese turnovers

By Mary Berg

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Blueberry and cream cheese come together for this unique take on turnovers.

YIELDS

1H 20 Mins

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!