Easy Raspberry Cream Cheese Turnovers

30 minutes is all you need for these easy raspberry cream cheese turnovers. Perfect for breakfast, or dessert with some ice cream on top!

Dish Count :: 1 Baking Sheet, 1 Rolling Pin, 1 Mixer

Easy Raspberry Cream Cheese Turnovers - Done in 30 minutes!

Well, I’m pretty convinced Ben isn’t going to let Beka and I out into the wild together again. Not after this weekend’s shenanigans. It all started innocently enough, a breakfast date with our friend who we hadn’t seen in a few months. We needed a cinnamon roll the size of a dinner plate, and a baby fix. So we ate, way too much, cooed over babies, and they talked pregnancy related things – while I sat there with my coffee, and envisioned the future my life will take someday, where I become obsolete in comparison to whatever tiny human I am toting around.

But it was after breakfast that things went down. 

Easy Raspberry Cream Cheese Turnovers - Done in 30 minutes!
We both lamented at our boring closets, and that we needed a few new staples. Me, just a cardigan. Her, something to take on her business trip this week.

And naturally, after you gorge yourself on dinner plate sized cinnamon rolls, chicken fried steak with gravy and potatoes, it’s a perfect time to go clothes shopping! I mean, yes and no. At least you know on your fat days your clothes will still fit. Right? Ugh.

So we trucked it to Old Navy – in search of a cardigan – and came home with 12 things more. We can’t be trusted. Blessedly, Ben never asked for the final total. I’ll just let him discover that when the credit card bill comes. But in my defense, at least it was Old Navy and not Nordstrom. No? That defense will not hold up in court.

But on the plus side, my closet received a much needed purge to fit all these new clothes. So really, it was a win win. Whether it is for Ben… probably not.
Easy Raspberry Cream Cheese Turnovers - Done in 30 minutes!

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Yield: 8 Turnovers

Easy Raspberry Cream Cheese Turnovers

Ingredients:

Raspberry Cream Cheese Turnovers::



  • 2 Sheets Puff Pastry, thawed

  • Flour for dusting

  • 8 oz. Cream Cheese, softened

  • 1/3 cup Sugar

  • 1/2 tsp Vanilla

  • 1 cup Raspberries, rinsed and dried

  • 1 Egg

  • 2 Tbsp Water


Vanilla Bean Glaze::



  • 1 cup Powdered Sugar

  • 2-4 Tbsp Milk, depending on how runny you like your glaze

  • Pinch Salt

  • 1/4 tsp Vanilla Bean Paste. *NOTE* Regular vanilla works just fine!


Directions:

Preheat oven to 350 degrees. In a stand mixer, or a bowl with hand mixer, beat together softened cream cheese, vanilla and sugar until light, fluffy and smooth. Scrape the bowl to ensure even mixing. Set aside.


In a small bowl, whisk together the egg and water until just lightly frothy. Set aside.


On a clean counter surface, dusted with flour, gently roll out sheets of puff pastry into 10"x10" square. Cut each sheet into quarters. Divide cream cheese mixture onto the puff pastry and spread gently around, leaving 1/2" space around all the edges of the pastry. Top with fresh raspberries.


 


Brush the edges of the puff pastry with the egg wash.  Gently fold the puff pastry together, folding one corner over to it's opposite side, to form a triangle. Lightly brush with egg mixture.


Bake for 20 minutes, or until deep golden brown. Remove and allow to cool.


When cool, in a small bowl, whisk together the ingredients for the vanilla bean glaze until smooth. Drizzle onto turnovers before serving.