When I got home I decided to make Blackberry Turnovers.  New challenge=cream cheese pastry! I also learned that things turn out better on the fancy Williams-Sonoma pizza baking sheet compared to other cheap cookie sheet I have. Next weekend a trip to Williams-Sonoma to purchase a proper baking sheet like the one I miss oh so much from when I lived in Calgary, will be required!

Anyways, here is the recipe!

Blackberry Turnovers Adapted from The Art and Soul of Baking by Cindy Mushet

For the cream cheese pie dough…

• 1 1/2 cups flour
• 1 Tbsp sugar
• pinch of salt
• 1/2 cup cold, unsalted butter, cut into 1/2 inch pieces
• 1 package cream cheese, cut into small pieces

For the blackberry filling…

• 1 pint (6 ounces) blackberries
• 2 Tbsp sugar
• 2 Tbsp flour
• 2 tsp freshly squeezed lemon juice

1. Make the blackberry filling. Scatter the blackberries on a cookie sheet and pick out moldy, unwanted berries. Do not wash them or they will get MUSHY!! Transfer to a bowl and combine with sugar, flour and lemon juice. Set aside. 

2. Make the cream cheese pie dough. Combine flour, sugar and salt in a bowl. Add butter pieces and crumble into dry ingredients until the mixture looks like bread crumbs. Add the cream cheese and mix until rough clumps of dough form.

3. Turn the rough dough onto a work surface and knead gentry a few times so that it sticks together. Form and flatten dough into a 7 inch square (about 3/4 inch thick) and wrap in plastic. Chill for 30 minutes.

4. Place the dough onto a lightly floured surface and roll out the square of dough until it is an 1/8 inch thick, 15 inch square. Cut the square into 9 equal 5-inch squares.

5. Preheat oven to 375 F. Line baking sheet with parchment

6. Make the turnovers! Lay all of the squares out and divide berry filling evenly in the middle of each. For each turnover, brush a border of milk onto the edges of the dough. This will “glue” them together. Fold the dough in half diagonally and press the edges with a fork to seal them. Transfer to a baking sheet lined with parchment paper and chill for 20 minutes before baking.

7. Sprinkle the tops with sugar, then use the tip of a knife to cut a few slits in the top of each turnover to allow steam to escape during baking. Bake for 20-25 minutes or until golden brown. 

My blackberry turnover with Josh’s Blackberry

I also made blueberry banana muffins with the blueberries! Sorry no picture this time