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Huckleberry Cream Cheese Turnovers – Recipe

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

Elizabeth Ann Strube
A "cheater" version of traditional puff pastry that is still worthy of a bed and breakfast menu! Any berry can be substituted for the huckleberries, as well as using prepared or frozen puff pastry instead of making it from scratch.
Prep Time 3 hrs
Cook Time 15 mins
Resting Time 15 mins
Total Time 3 hrs 30 mins
Course Breakfast, Dessert
Servings 6 pastries

Ingredients
  

Puff Pastry

  • 3 1/2 c flour all purpose
  • 1 tsp salt
  • 1/2 c butter chilled
  • 1 c water cool

Filling

  • 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

Icing

  • 1 c powdered sugar
  • 2 tbsp half & half
  • 1/2 tsp pure vanilla extract
  • 1 egg white + 2 tbsp water

Instructions
 

  • 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.
Keyword breakfast, cream cheese, dessert, filling, huckleberry, pastry, turnover
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Chocolate Chip Pancakes – Recipe

Breakfast is definitely the most important meal at the cabin, especially on the weekends! Every Saturday and Sunday at the very least I make a traditional farm-style breakfast; more recently I’ve been experimenting with various baked goods, and much to my husband’s enjoyment have been blessed with wild success. One of those creations is a simple twist on a classic buttermilk pancake recipe that uses a secret ingredient: Greek yogurt! I know, it seems weird. But the savory yogurt adds a delicious creaminess and tang to your everyday pancakes that’s similar to the richness of sour cream cake. Don’t knock it till you try it! Top this treat with a whopping dollop of homemade whipped cream and you’ll enjoy the kind of breakfast that deserves a mid-morning nap.

I used to have an electric nonstick skillet that I loved cooking pancakes on but since we’ve been adding to our collection of cast iron cookware my new favorite is a flat #9 skillet. With just a small lip around the edge it makes flipping a breeze! This particular piece we found at a yard sale (!) and after my husband refinished it with a grinder and seasoned it in the oven it was back to brand new.

Chocolate Chip Pancakes

Don't let the name fool you – these pancakes are anything but ordinary! One secret ingredient takes this classic breakfast comfort food to a whole new level. If you don't have any plain Greek yogurt laying around, sour cream can be used in a pinch. Use any kind of chocolate chips you like or have on hand – milk chocolate, dark chocolate, and even white chocolate would all be delicious!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 4 people

Ingredients
  

  • 1 egg large
  • 1 cup plain Greek yogurt
  • 1/4 cup whole milk
  • 2 tbsp oil or melted butter
  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips of choice

Instructions
 

  • In a small bowl beat egg together with yogurt, milk, and oil.
  • In a large bowl mix dry ingredients and add chocolate chips. Toss to coat chocolate.
  • Make a well in the center of the flour and add in yogurt mixture all at once. Stir until batter is just slightly lumpy.
  • Grease pan or skillet liberally with butter and heat on low. Using a 1/4c measure or a ladle, spoon batter onto warmed skillet and cook until bubbles set in edges of pancake. Flip and repeat.
  • To keep warm, set oven to lowest temperature and place cooked pancakes directly on rack. Transfer to plates when ready to serve. Top with whipped cream and syrup, if desired.
    Makes 8 count 4" pancakes.
Keyword breakfast, chocolate
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Aaron’s Favorite Tapioca

Until this past year I hadn’t fully understood the importance of tapioca pudding in my life. It’s something my husband used to buy for his weekday lunch. Little plastic, foil-topped pudding cups full of corn syrup, food coloring, added flavors and saturated fats… Ew!

But since visiting his grandmother’s house this year and discovering her recipe, it’s changed the course of our entire lives.

Aaron now refuses to eat store-bought.

I have been turned into a tapioca-making slave.

I had to invent a way to make a homemade puddin’ porta-pack for his lunches.

In order to feed this demanding pudding-fueled creature that is my spouse, I took his grandmother’s recipe, changed from instant to traditional tapioca pearls, and tripled the quantity. So without further ado, here it is for your snacking pleasure!

Aaron’s Favorite Tapioca

This recipe came to be through weeks of tasting and experimentation to yield my husband's absolute favorite tapioca pudding. It's more tapioca than pudding and makes a batch large enough to pack one serving in a week's worth of lunches, plus have some leftover for dessert.
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Servings 10 servings

Ingredients
  

  • 1/4 cup Bob's Red Mill tapioca pearls
  • 3 eggs separated
  • 1 tbsp pure vanilla extract
  • 8 cup milk evaporated or whole
  • 1/2 cup sugar divided

Instructions
 

  • Combine tapioca, milk, egg yolks and 1/2 the sugar sugar in medium saucepan. Let stand 5 min.
  • Meanwhile, beat egg whites in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
  • Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Fold in vanilla. Cool 20 min. Stir before serving.
  • To make portable snack packs, pour into portion-size plastic baggies while still hot. Using a canning funnel can make this much easier. Chill before serving. To eat, snip the corner of the baggie and enjoy!
Keyword dessert, pudding, tapioca