Blueberry Cheesecake Turnovers

 Blueberry Cheesecake Turnovers

Ingredients

• Pie crust dough (enough for two pies) chilled
• 2 ½ cups frozen blueberries
• ¼ cup sugar (50g)
• 1 Tablespoon cornstarch
• 2 teaspoons lemon juice

Cheesecake Filling

• 8 ounces cream cheese softened to room temperature (225g)
• ⅓ cup sugar (65g)
• ½ teaspoon vanilla extract
• 1 large egg + 1 teaspoon water beaten together in a small dish (for egg wash)
• Coarse sugar for sprinkling (optional)

Glaze

·          1 cup powdered sugar

·          Half and half

·          Vanilla extract

Instructions

1.                    Preheat oven to 400F

2.                    Prepare your blueberry pie filling by combining blueberries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.

3.                    Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.

4.                    Remove from heat and place in refrigerator to cool.

5.        While your pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.

6.                    Divide your chilled pie dough into two pieces that are roughly the same size (make sure dough isn’t overly dry or it will be hard to manipulate and will crumble).

7.                    Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.

8.                    Using a pizza cutter or a knife, neatly cut dough into 4" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).

9.                    Place squares on a parchment paper lined cookie sheet and return to the refrigerator.

10.                 Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.

11.                 Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator.

12.                 Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and spread it over the square, leaving about ½ inch on each side. Top with 1 ½ Tablespoons of pie filling. Gently fold over one corner to the other to envelope the. Use the tines of a fork to press and seal the turnovers.

13.                 Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.

14.     Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.

15.                 Meanwhile, mix powdered sugar, vanilla and half and half to make a glaze.

16.                 Allow to cool several minutes before drizzling with glaze.