Blueberry and cream cheese come together for this unique take on turnovers.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 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
- 1/2 cup (125 milliliters) caramel sauce, homemade or store bought
- 1/4 teaspoon ground cinnamon
- Remaining orange zest from turnovers
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 259 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 32 mg |
| Sodium | 262 mg |
Reviews
These were amazing – served them yesterday for mothers day brunch. Mine were a little sloppier than Mary’s but the taste was the same. The blueberry filling was way more tasty than I expected, and very nuanced, I did need more cream cheese mixture which was easy to bump up during the filling process. I made the night before, refrigerated then baked morning of. The tops did get a tiny bit darker than I would have liked which may have been a result of not baking right away and having the sugar/butter soak into the dough. The caramel drizzy brought these to the next level.
Beyond delicious! I usually follow recipes to the letter the first time, but I had blackberries that needed to be used so I subbed them for the blueberries. This recipe is easy and delicious. The presentation is also impressive. I really enjoyed making this too. Folding the turnovers was zen like.
Delicious and easy! I needed twice the cream cheese mixture and half the blueberry sauce.
So easy to follow recipe, with great hints. Came out beautifully.