Our family is a dessert family. That’s why when I say these turned out amazing, I am not afraid to toot my own horn! Pastry dough has always intimidated me because in order to get that perfect, flaky golden crust, the directions must be followed exactly: knead this many times, roll that many times, fold just so… And I’m just not that precise of a cook. But after a hankering for a fresh turnover and nowhere to get one during this pandemic nonsense I busted out the beloved Better Homes and Gardens cookbook and gave it a try. My husband and I have this running joke that anything that we deem exceptionally good we would put on the “bed & breakfast” menu. These are definitely b&b worthy!
My inspiration for this creation came from a pastry of my past: when I worked for the District Attorney’s office as a file clerk a local bakery used to deliver fresh baked goodies every Tuesday, and each week for the entirety my internship there I bought a raspberry cream cheese turnover that was to die for. I have yet to find its equal. This is the very item I had in mind when I slapped together an array of recipes to get what you see here.
Since we live in Idaho I just had to make my turnovers with huckleberries. My mom and I both have a few handfuls of the juicy purple jewels left from last year’s harvest so I’ve been trying to think of new ways to use them up. These tasty turnovers were perfect for the cause! #huckleberryerrythang
One of the secrets I used to speed up this recipe is the freezer (in classic Elizabeth fashion – I have very little patience for such things.) Since puff pastry has to be chilled consistently throughout the rolling process I cheated a little and chilled the dough between each rolling in the freezer, and in just half the recommended time. It worked flawlessly and there was no difference in the consistency of the dough in my opinion. This is not a French bakery, after all, and there weren’t any left for anyone to examine that closely anyway!
Of course you could substitute pretty much any other berry in this recipe. I’m going to try raspberries next because they’re another thing we’re have stocked up in the freezer from last summer. I can’t wait!
Download or Print PDF File Below!
Huckleberry Cream Cheese Turnovers
- 3 1/2 c flour all purpose
- 1 tsp salt
- 1/2 c butter chilled
- 1 c water cool
- 1 1/2 c huckleberries fresh or frozen
- 2 tbsp sugar granulated
- 1 tbsp corn starch
- 8 oz cream cheese softened
- 1/4 c powdered sugar
- 1/2 tsp pure vanilla extract
- 1 c powdered sugar
- 2 tbsp half & half
- 1/2 tsp pure vanilla extract
- 1 egg white + 2 tbsp water
- Sift flour and salt together in a large mixing bowl. Cut up 1 cup of the butter into small pieces, leaving the remaining ½ cup of butter in the refrigerator to keep cold.
- Place the cut butter into the mixing bowl and using a pastry blender (or the whisk if you’re using a KitchenAid), blend until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and add the cold water. Using your hands (or the dough hook) to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in cellophane and place in the freezer for 30 minutes.
- Place the remaining ½ cup of chilled butter on your work surface. Using your fingers smash the butter until it can be shaped, being careful not to over-work the butter and warm it too much. Work into a 5-inch square.
- Remove the dough from the freezer and place on a lightly floured work surface (you may want to flour your rolling pin as well.) Roll into a circle about ½” thick, being careful not to stretch or tear the dough as you would a pie crust. Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter encased in dough.
- Using a rolling pin, roll the square into an 8”x16” rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Fold the rectangle 3 times as you would fold a business letter.
- Turn the dough so it faces you lengthwise and roll into another 8”x16” rectangle.
- Fold again 3 times as you would a business letter. Wrap it back up and freeze for 30 minutes.
- While the dough is chilling for the final time, preheat the oven to 400° and prepare the filling: beat softened cream cheese, powdered sugar, and vanilla until well combined – make sure no lumps remain.
- Combine berries, sugar and corn starch in a medium mixing bowl. Gently toss to combine.
- Beat the egg white with the water and set aside for egg wash.
- For the icing, whisk together powdered sugar, half & half and vanilla.
- Return the dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, twice more. Wrap the dough and freeze for another 30 minutes.
- Return the dough to a lightly floured surface. Roll dough 1/4" thick and use a pizza cutter to cut into six 7" squares. Add a tablespoon of each filling in the center, then fold the square in half to form a triangle.
- Dip a finger in the egg wash and run it along the seam. Press to close. Also brush the tops of pastries using the egg wash and a basting brush. Sprinkle with granulated sugar if desired.
- Bake for 15-17 minutes or until golden. Cool for 15 minutes, then drizzle icing on top.