Raspberry Cream Cheese Turnovers Recipe

Name: Raspberry Cream Cheese Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Sheet Frozen Puff Pastry; 1-1/2 cup Raspberries (or Cherries); 2 Tablespoons Granulated Sugar; 2 teaspoons Lemon Juice; 1/2 Tablespoons Water; 1/2 Tablespoons Cornstarch; 2-1/2 ounces, weight 1/3 Less Fat Cream Cheese, Softened; 3 Tablespoons Powdered Sugar; 1/2 teaspoons Vanilla Extract; 1 whole Egg Yolk; 2 Tablespoons Milk; Sugar In The Raw, Optional Garnish

Servings: persons

1 whole Sheet Frozen Puff Pastry
1-1/2 cup Raspberries (or Cherries)
2 Tablespoons Granulated Sugar
2 teaspoons Lemon Juice
1/2 Tablespoons Water
1/2 Tablespoons Cornstarch
2-1/2 ounces, weight 1/3 Less Fat Cream Cheese, Softened
3 Tablespoons Powdered Sugar
1/2 teaspoons Vanilla Extract
1 whole Egg Yolk
2 Tablespoons Milk
Sugar In The Raw, Optional Garnish

1
Line a baking sheet with parchment paper or a Silpat.
2
Lightly dust a clean countertop with flour. Using a rolling pin, roll out the puff pastry to very thin - about 1/8-inch thick. Cut out circles. (I used an upside down cup to cut out 10 identical 4-inch circles.) Place puff pastry circles on the prepared baking sheet. Refrigerate.
3
Add raspberries, sugar, and lemon juice to a medium saucepan. Cook over medium heat until raspberries release their juices and have softened, about 5 minutes.
4
In a small bowl stir together water and cornstarch. Add it to the raspberries and stir constantly until thickened. Remove from heat. Cool to room temperature.
5
In a small bowl, whisk together cream cheese, powdered sugar and vanilla until combined.
6
To Assemble: Beat egg yolk and milk together in a small bowl. Working on half of the chilled puff pastry circles, spread a thin layer of cream cheese mixture and then top with raspberry mixture. Brush edges of the pastry with egg wash and top with another puff pastry circle. Crimp edges with a fork. Chill for 15 minutes. Brush egg wash on top of turnovers and sprinkle with raw sugar. Cut 2 or 3 slits in the top of each turnover with a sharp knife.
7
Bake at 400u00b0F for 15-20 minutes, or until browned. Serve warm.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Sheet Frozen Puff Pastry, 1-1/2 cup Raspberries (or Cherries), 2 Tablespoons Granulated Sugar, 2 teaspoons Lemon Juice, and more.

Yes, Raspberry Cream Cheese Turnovers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raspberry Cream Cheese Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions