After a week of trying to eat as many vegetables as possible, it’s time for a treat!
There’s a 50/50 chance I’ll be going camping this weekend. 99 percent of me doesn’t want to pack everything out again. The leaves are yellow, the air is cold and it’s a lot of work getting ready in short notice. If I’m going, I’m bringing these cherry cheesecake turnovers and fleece pajamas. I will protest comfortably.
I once made these before with a layer of straight up blocked cream cheese and they tasted just like that, a bite of blocked cream cheese. Not good. This time I whipped up the cream cheese with powdered sugar and vanilla beans. This results in a light and fluffy cheesecake texture underneath the cherries. Vanilla extract can be used if you don’t have a bean lying around. I had some beans left over from the boozy cherries.
If you’re wondering what to do with the remaining cream cheese and pie filling, stay tuned until next week. I’ve got sweet plans for those!
- 1 - 397 g package of Puff Pastry, thawed My package contains two squares that need rolled out.
- Flour for rolling
- ¼ cup cream cheese, softened
- 2 tsp powdered sugar
- ⅛ vanilla beans scraped or a dash of vanilla extract
- ½ cup cherry pie filling
- 1 egg and a splash of water
- Sugar for dusting, optional
- Preheat the oven to 425 degrees and line a baking pan with parchment paper.
- In a medium bowl combine the cream cheese, powdered sugar and vanilla. Use some beaters or a stand mixer and mix until light and fluffy. Set aside
- Roll out the pastry into large squares. Cut each square diagonally so you're left with 4 triangles.
- Spread the cream cheese evenly over the middle of each triangle. Spoon cherry pie filling over top of the cream cheese.
- Fold over each triangle over and crimp down the edges with a fork.
- Whisk the egg and water to make an egg wash.
- Brush the egg wash over each triangle and sprinkle with sugar
- Place the turnovers on the baking sheet and bake for 20 minutes.
