Tuesday, October 18, 2011

Quick & Easy Lemon Raspberry Cheesecake Turnover

I didn't realize how quick and easy making a turnover was until I made one the other day. It is so versatile too. If you don't like the lemon raspberry cheesecake filling you can substitute it for literally anything. It can be sweet or savory. Next time I make one I plan on making an cinnamon apple turnover, because that is my favorite. Preparing and sauteing the apple filling will only add an additional 10 minutes to the prep time (Recipe coming soon!). 

It's perfect if you want to make a quick, fresh dessert for only a couple people. 


1 sheet of puff pastry, thawed
Homemade raspberry jam (recipe available on blog)
Homemade lemon cheesecake (recipe available on blog) or cream cheese. 
1 egg
1/2 tablespoon of water
all purpose flour
granulated sugar

Yields two large turnovers, enough for 2-4 people

Time: 10 minutes prep, 15-20 minutes cook time


Preheat oven to 375 degree F. Flour a flat surface and roll out pastry dough so that it is about 1/2 thick. Shape into a square. Cut down middle so can make two desserts. Spread raspberry jam in the middle of each pastry piece. Remove crust from cheesecake and mix in a small bowl. Spread a thin layer of cheesecake filling onto of pastry. 

Fold each pastry over and seal edges with fork.
Once sealed, gently push towards the outside of the turnover so make sure the filling is evenly spread. 
(A traditional turnover is triangle shaped but I just made mine into rectangles)

Make an egg wash by beating one egg and 1/2 tablespoon of water together (this helps give it a golden brown color when baking). Lightly coat with egg wash and sprinkle with sugar. Bake for about 15-20 minutes or until golden brown. 

Serve by itself or with some vanilla ice cream and whipped cream.

No comments:

Post a Comment