Blackberry Cream Cheese Turnovers

minutes to the baking time no need to thaw first. To freeze the turnovers after being baked first let them cool completely then they can be frozen for up to 2 months. I recommend waiting to add the glaze until ready to serve.
Blackberry Cream Cheese Turnovers
PREP TIME20MINUTES MINS
COOK TIME20MINUTES MINS
TOTAL TIME40MINUTES MINS
Blackberry Cream Cheese Turnovers are puff pastry squares filled with cream cheese and a homemade blackberry sauce baked and drizzled with a sweet glaze. They are delicious as a breakfast pastry or a sweet treat for dessert
Ingredients
2 sheets puff pastry thawed according to package instructions
Blackberry Mixture
12 ounces fresh blackberries divided¼ cup 50 g granulated sugar2 tablespoons lemon juice divided1 tablespoon cornstarch½ teaspoon vanilla extract
Cream Cheese Mixture
4 ounces cream cheese room temperature¼ cup 50 g granulated sugar
Egg Wash
1 large egg room temperature1 tablespoon water
Glaze
1 cup 125 g confectioners sugar12 tablespoons whole milk room temperature
Instructions
Preheat the oven to 400F. Line large baking sheets with parchment paper.
Blackberry Mixture
In a medium saucepan over low heat add 8 ounces of blackberries sugar and 1 tablespoon lemon juice. Heat until the juices of the blackberries start to release 23 minutes. Use a fork to break up the berries.
In a small bowl combine the remaining lemon juice and cornstarch and mix together. Pour into the blackberry mixture and continue to cook until the mixture has thickened 2 more minutes.
Remove from heat. Mix in the remaining blackberries.
Set aside to cool.
Cream Cheese Mixture
In a medium bowl combine cream cheese and sugar with a hand mixer until smooth and creamy.
Assembly and Baking
Roll out each pastry sheet into a 12inch square. Cut each square into 4 squares for a total of 8 puff pastry squares.
To the middle of each square add 1 tablespoon of the cream cheese mixture. Spread it out into an even layer leaving some room around the edges for the egg wash.
Top the cream cheese layer with about 2 tablespoons of blackberry mixture.
In a small dish whisk together the egg and water. Brush a little bit of the egg wash over the edges of the squares saving some for the tops of the pastries.
Fold each pastry over from one corner to another forming a triangle shape. Use a fork to press and seal the edges.
Brush the tops of each pastry with the egg wash.
Place the pastries onto the prepared baking sheets. Using a sharp knife cut three slits on the top making sure to cut all of
the way through the pastry dough.
Bake for 2022 minutes or until golden brown.
Allow the pastries to cool before adding the glaze.
Glaze
In a small bowl whisk together the confectioners sugar and one tablespoon of milk. Add more milk one tablespoon at a time until a pourable consistency is reached.
Drizzle the glaze over the top of each turnover.