Cheese Turnovers Recipes

CHILI CHEESE TURNOVERS

Steps:

• On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares. , In a large bowl, combine the cheese, chili and beans. Spoon 1/2 cup in the center of each square. Fold dough diagonally over filling; press edges to seal., Place in two greased 15x10x1-in. baking pans. Bake at 425° for 13-18 minutes or until golden brown. Cool for 5 minutes. , Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers.

HAM & CHEESE TURNOVER

Steps:

• Preheat oven to 350 degrees F. Thaw frozen phyllo for about 1 hour before beginning, leaving wrapped tightly in packaging to avoid drying out.
• In heavy-bottomed sauce pot, heat butter until melted and then whisk in flour. Continue whisking until mixture has completely homogenized; then stir in milk. Continue whisking to incorporate completely and remove any lumps.
• Continue cooking over medium heat, stirring continuously, until milk has thickened. Add salt and pepper.
• Fold in ham, cheese and onions and allow to cool slightly.
• Working quickly, spray and lay out 3 sheets of phyllo. Keep all phyllo not actively being used wrapped tightly to avoid drying out. Cut phyllo into thirds the long way, making 3 long strips.
• Place about 1 Tbsp. filling about 1 inch from corner of each strip. Fold diagonally across to form a triangle; continue to fold triangle onto itself. Repeat until all filling is used up. Spray outside of each tart and place on baking sheet, with at least an inch between them.
• Bake for about 25-30 minutes, until golden brown.

CREAM CHEESE TURNOVERS

Steps:

• Combine pastry dry ingredients in a food processor. Pulse in butter 10 seconds, then water for 10 seconds. Form into a ball and refrigerate for 1 hour.
• Roll pastry in a 12x12 rectangle. Cut into nine even squares. Cover and set aside while preparing filling.
• For filling, beat together cheese and yolk until combined. Add preserves and mix well. Spoon equal amounts of mixture onto each pastry square.
• Moisten edges of pastry with water. Fold to form a triangle and seal edges with the tines of a fork. Brush with egg white and dust with sugar.
• Cut 2-3 air vents in the top of each turnover. Place on a cookie sheet and bake at 375 degrees for 15-20 minutes.
• For icing, beat sugar, vanilla, and milk until smooth. Place icing in a sandwich baggie, nip off 1/8" of one corner. Squeeze icing over warm turnovers.

STRAWBERRY TURNOVERS

Steps:

• Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
• Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
• In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
• In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
• Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
• Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
• Bake at 400°F for 17-20 minutes or until lightly golden brown.
• Remove from the oven and set aside to cool for about 10 minutes.
• Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
• Evenly distribute the glaze between all of the turnovers.

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

CHERRY CHEESECAKE TURNOVERS

Steps:

• Preheat oven to 400F (205C)
• Divide your chilled pie dough into two pieces that are roughly the same size.
• Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.
• Using a pizza cutter or a knife, neatly cut dough into 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
• Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
• Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.
• Meanwhile, prepare your cherry pie filling by combining pitted cherries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.
• Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.
• Remove from heat and stir in bourbon, if using. Allow cherry mixture to cool (at least 15-20 minutes -- if you add hot cherry pie filling to your pie dough you will melt it) before proceeding.
• While your cherry pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.
• Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator and use a pastry brush to lightly brush the insides of your pastry squares with egg wash.
• Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and then top with 1 ½ Tablespoons of cherry pie filling (see image in post). Gently fold over one corner to the other to envelope the filling (if your dough is still cold and stiff from the refrigerator, just let it sit at room temperature for several more minutes and it will become flexible enough to fold over. Use the tines of a fork to press and seal the turnovers.
• Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.
• Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
• Allow to cool before enjoying.