Cheese Turnovers Recipes

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.

EMPANADA DE QUESO: CHEESE TURNOVERS

Steps:

• In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
• Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
• On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
• Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
• Preheat oven to 375 degrees F.
• Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

AIR FRYER THREE-CHEESE TURNOVERS

Steps:

• Preheat an air fryer to 375˚ F. Combine the ricotta, provolone, pecorino, egg, basil, salt and pepper in a medium bowl; mix well.
• Roll out the puff pastry just to remove the creases; slice into 16 equal squares. Dollop a tablespoonful of the cheese mixture onto a pastry square. Lightly brush the edges with melted butter, fold in half to form a triangle and pinch closed; crimp the edges with a fork. Repeat with the remaining pastry squares, refrigerating the finished turnovers on a parchment-lined pan while you form the rest.
• Brush the tops of the turnovers with more melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes. Repeat with the remaining turnovers. Serve with warm marinara sauce.

CHEESE TURNOVERS

Steps:

• Mix filling ingredients together.
• Set aside.
• Melt butter and shortening together.
• Mix all dough ingredients except vegetable oil.
• Knead.
• Add vegetable oil and knead again.
• Let rest 3 hours, covered.
• Divide into 10 balls, cover and let rest 10 minutes.
• Open each ball with fingers to size of dinner plate.
• Place filling over half of circle.
• Bring end of dough over filling to form large turnover.
• Press edges to seal.
• Cover and let rise one hour.
• Brush tops with one beaten egg mixed with one tablespoon milk.
• Sprinkle with sesame seeds.
• (optional).
• Bake on ungreased baking sheets in preheated 375F oven 40-45 minutes.
• This freezes well after baking.

EASY NUTELLA CREAM CHEESE TURNOVERS RECIPE BY TASTY

Steps:

• In a medium bowl, mix cream cheese and Nutella. Set aside.
• Roll out puff pastry sheet on a lightly floured surface. Divide into 9 equal squares.
• Scoop 1 Tbsp. of Nutella filling onto the corner of each puff pastry square. Leave enough space for the edges to be crimped shut. Fold the square to form a triangle, crimp the edges shut.
• Set the turnovers on a lightly greased cookie pan.
• Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush the top of each turnover with the egg wash.
• Bake for 350˚F (175˚C ) for 25 minutes, or until golden brown. Allow to cool.
• Garnish by dusting powdered sugar and drizzling with melted Nutella or chocolate syrup.
• Enjoy!

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

CUBAN MANCHEGO CHEESE TURNOVERS

Steps:

• Whisk flour and salt together in a bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add 1/4 cup water, egg, and vinegar; mix with a fork to combine. Gradually mix in remaining water, adding just enough to bring dough together.
• Place dough on a sheet of plastic wrap and knead gently until smooth. Divide the dough in half and shape into balls. Wrap in plastic wrap and chill for 30 minutes.
• While the dough is chilling, melt butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add spinach; stir until wilted, 1 to 2 minutes. Remove from heat and allow to cool, about 5 minutes. Stir in Manchego cheese, raisins, and hazelnuts.
• Grease 2 baking sheets or line with parchment paper. Beat egg and water in a small bowl.
• Remove 1 ball of dough from the refrigerator. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut out circles with a 3-inch cookie cutter. Spoon about 1 tablespoon of the filling into the center of each circle. Brush the edges with egg wash, fold in half to form a pouch, and seal.
• Repeat with remaining dough and filling. Place empanadas on the prepared baking sheets and chill for 30 minutes. Reserve any remaining egg wash.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush the empanadas with reserved egg wash and bake in the preheated oven until golden brown, about 25 minutes.

MUSHROOM TURNOVERS

Steps:

• In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
• Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
• Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

SPINACH TURNOVERS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours. , In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. , Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.

ONION AND CHEESE TURNOVERS

Steps:

• Roll out the pastry thinly and cut into six 4 inch rounds.
• Chop the cooked onion finely and mix with all the other ingredients, season carefully with the salt and pepper.
• Divide the mixture between the pastry circles. Dampen the edges and carefully fold over each circle to form a half circle, press the edges well together.
• With a sharp knife, score across the top of each turnover amd brush with a little milk.
• Put each turnover onto a ungreased baking sheet and bake for 25 minutes at 425F/220C/Gas mark 6 or until the turniovers are golden brown.
• Serve warm, (the filling inside may be a bit hot).