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This is the perfect picnic dessert recipe: no fuss, no mess, no utensils required. These turnovers are great hot or cold.

Recipe by Cooking Light April 2001

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Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 2 tablespoons sugar, cream cheese, butter, and salt in a food processor; pulse 5 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Press the mixture gently into a 3-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.

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  • Preheat oven to 400°.

  • Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap. Roll each portion into a 5-inch circle. Place dough in freezer for 5 minutes or until the plastic wrap can be easily removed.

  • To prepare filling, combine blueberries and next 4 ingredients (blueberries through juice) in a bowl. Working with 1 dough portion at a time, remove plastic wrap from dough. Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 tablespoons blueberry filling onto half of circle. Fold dough over filling, and press the edges together with a fork to seal. Place the turnover on a foil-lined baking sheet coated with cooking spray. Lightly coat turnover with cooking spray, and sprinkle with 1/4 teaspoon sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough, egg white, filling, and sugar.

  • Bake at 400° for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack.

  • Note: Expect the blueberries to ooze out of the crust a little during baking.

Nutrition Facts

177 calories; calories from fat 29%; fat 5.8g; saturated fat 3g; mono fat 1.6g; poly fat 0.8g; protein 3.4g; carbohydrates 28.4g; fiber 1.1g; cholesterol 13mg; iron 0.8mg; sodium 108mg; calcium 11mg.
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