Vanilla Iced Blackberry Cream Cheese Turnovers

Summer is almost over, and we want to savor those seasonal tastes while we can.

Amy Richardson shares some delicious recipes for berries.
Blackberry Filling
1 cup blackberries
2 tbsp orange juice
2 tbsp water
1/4 cup sugar
1 tbsp cornstarch

In a small bowl, whisk together sugar and cornstarch. Set aside.
In a small sauce pan place blackberries, orange juice and water. Cook over medium heat to soften berries. Bring to a boil, slowly add sugar mixture, whisking constantly. When thickened, remove from heat and cool until just warm.
Cream Cheese Filling
4 oz cream cheese, at room temperature
1/4 cup sugar
1/4 tsp vanilla

In a small bowl, stir together cream cheese and sugar until smooth. Add vanilla and mix well.
1 sheet puff pastry
Crystal sugar
Egg wash (beat 1 egg plus, 1 tbsp water together)

Vanilla Icing
1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and blackberry filling in to center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

For more from Amy, visit

Find her on Instagram @greattastebuds

Add comment