Cherry Turnovers

We just celebrated my husbands 32nd Birthday!
His all time favorite dessert is Cherry pie.
So with a little creativity I made these yummy Turnovers instead of the traditional Cherry Pie.
The result was VERY Yummy!
You can also substitute the cherry pie filling for apple or blueberry filling.
The cream cheese crust really gives these turnovers a sweater taste.
We topped ours off with a scoop of vanilla Ice cream, yum.


Cherry Turnovers
Makes about 8 turnovers

FILLING:
-2 to 3 cans of cherry pie filling (Store bought or Homemade)

CREAM CHEESE CRUST:

-1½ cups (7½ ounces) unbleached all-purpose flour
-3 tsp granulated white sugar
-pinch of salt
-1 stick (4 ounces) cold, unsalted butter, cut into ½-inch pieces
-8 ounce package of cold cream cheese, roughly cut into tablespoons

EGG WASH:
-1 large egg yolk
-2 Tbs milk

(whisk together)

TOPPING:
-Cinnamon Sugar mix

TO MAKE:

1. Prepare crust: Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). If you do not have a food processor you can use a pastry cutter or large fork. Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Place the dough on wax paper. Roll into a square that is roughly 15×15. At this point, you can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you’d rather make square (triangle-shape) turnovers, use a chef’s knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

3. Line two rimmed baking sheets with parchment paper or silicone baking mats.

4. Assemble Turnovers: Place cut-out dough onto prepared baking sheets. Spoon about 1/2 cup of the cherry pie filling onto each half- keeping it on one side and leaving about a ¼-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with cinnamon sugar mixture. Use the tip of a knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake Turnovers for 25-30 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

ENJOY!