Saturday, September 15, 2012

Raspberry & Cream Cheese Turnovers

Everyone knows I have a love (obsession)  of cream cheese!  I could put it on everything and as you can see I make a lot of desserts with it!  In this recipe, I decided to put the cream cheese not only in the dough, but inside with the raspberry preserves and the icing on top! The dough is rich, buttery and has a hint of cream cheese while the inside is slightly sweet from the preserves and creamy from the cream cheese.  This recipe comes together quickly and in a little bit of time you can have a delicious pastry for dessert, breakfast...or anytime!

 Ingredients are as follows:

2 C flour
1/4 tsp. salt
1/4 C sugar
1/2 C butter, softened
4 ounces cream cheese, softened
4-5 Tbsp. cream (or milk) 

4 ounces cream cheese, softened
1/3 C seedless raspberry preserves
1 tsp. vanilla

1 ounce cream cheese, softened
3 tsp. powdered sugar
1-2 Tbsp. cream (or milk) 


Preheat oven to 350 degrees; grease two cookie sheets.
Please note: this recipe made 16 turnovers, however some pictures only show 10 or 12.

In a bowl, mix together the flour, salt and sugar.

Cut in the butter and cream cheese.

 Slowly add the cream until the dough comes together (do not over mix).

 Roll out dough into a square that is about 1/4" thick.

Trim the edges and cut into squares (repeat with remaining dough; I got 16 squares).

Mix together the cream cheese, preserves & vanilla (mine was a little lumpy!).

Take a dollop of the mixture and place onto each square. 

Moisten two edges of the dough and fold over.  Press to seal the edges.

Continue with the rest of them and place onto the cookie sheets. 

Bake for 15-20 minutes; until golden brown around the edges.

Allow to cool.  While they're cooling, cream together the cream cheese & powdered sugar.  Add enough cream to make a creamy icing.

Drizzle the icing over top of the turnovers.

Take a bite and enjoy!


  1. I will be right over for breakfast. I am WILD about cream cheese too!MMMMMMM.

  2. I will be right over for breakfast. I am WILD about cream cheese too!MMMMMMM.

  3. These are lovely! I bet they are fabulous.

  4. That just looks too good!! I love cream cheese and this sure wil fit the order!

  5. Can you send a few of those my way? FedEx?
    YUM! Thanks for the recipe!

    1. I wish I could Mary...thanks for being so sweet :)

  6. Mmmm, I love cream cheese too!

    I have my first linky party going on right now too, if you'd care to come link up! http://westernwarmth.blogspot.com/2012/09/weekend-warmth.html
    There are no rules involved :).


  7. these look great. I'm going to make them soon (I think my empanada maker will do a great job). I love my tupperware, but love even more when I find things outside (places like this) where they will work so I can keep changing things up all the time.

    I bet all kinds of preserves would work well - blueberry, cherry, apricot - oh yes this is perfect.

    Thanks for sharing from your newest follower!

  8. Just a small bite of Heaven I think.

  9. So I probably shouldn't tell people this, but when I use cream cheese, I always have to cut off a sliver for myself and eat it straight up. Yum. I like the way you think with this triple use of cream cheese. Thanks for linking with See Ya In the Gumbo.

  10. WOW!!! That looks to die for! YUM!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!

  11. Great step-by-step! And these sound so good! I'm featuring you this week :-) http://iamaddictedtorecipes.blogspot.ca/2012/09/scrumptious-sunday-29-features.html

  12. Congrats!! Your wonderful recipe is being featured on today's Southern Sunday. hope to see you soon.a

  13. Congrats!! Your wonderful recipe is being featured on today's Southern Sunday. hope to see you soon.a

  14. CONGRATS!!! You have been featured at The DIY Dreamer.. From Dream To Reality! Come on over and grab your featured button! You deserve it :)

  15. I absolutely positively have to make these. There is a tv show here with two guys and their main ingredient EVERY show is cream cheese. When I can I watch it. :)


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