Berry Turnovers With Cream Cheese Icing Food

BERRY TURNOVERS WITH CREAM CHEESE ICING

Steps:

• Set oven to 350 degrees.
• Take each biscuit and roll into a flat circle, set aside
• Mix berries and half the can of the raspberry pie filling, set aside.
• Blend cream cheese, powdered sugar and water until desired icing consistency, set aside.
• In a seperate bowl mix flour, sugars, cinnamon vanilla extract
• Cut the butter in streudel with a fork until mixture is crumbly.
• The Assembly:.
• Take a biscuit round.
• Put a spoonful of the filling in the center.
• Fold over to create a half moon and seal edges.
• Dip turnover in butter.
• Dip turnover into streudel mixture.
• Repeat with the rest of the biscuit rounds
• Place turnovers on a greased cookie sheet or a cookie sheet with parchment paper.
• Bake for 12-15 minutes until golden.
• Cool for 15 minutes.
• Meanwhile, place icing in a piping bag (or what I do is put icing in a zip lock bag and cut a notch).
• When cooled, pipe the icing onto the turnovers!
• Enjoy!

BERRY BERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

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.