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Pesto Cream Cheese Turnovers

These Pesto Cream Cheese Turnovers are a perfect solution for potluck events. Throw them in your freezer and pull out however many you need for each event.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 24 turnovers
Course: Appetizer
Cuisine: American

Ingredients

For the Filling
  • 1/2 cup basil fresh
  • 1/2 cup spinach fresh
  • 1/3 cup Parmesan Cheese freshly grated
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/4 cup cream cheese
For the Pastry Crust
  • 2 1/4 cups whole-wheat flour plus extra for rolling out the dough
  • 1/2 teaspoon salt
  • 1 cup butter unsalted and cold (2 sticks)
  • 1/2 cup water plus ice
  • 1 egg beaten

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. To make the pesto, combine the basil, spinach, Parmesan cheese, pine nuts, garlic, and olive oil in a food processor. Puree until the mixture becomes a thick paste. Scrape it out into a bowl and set aside.
  3. Rinse out the food processor, pat it dry, and insert the dough blade. Combine the flour and salt in the food processor and pulse it together briefly.
  4. Meanwhile, fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
  5. Take the cold butter straight out of the fridge and cut it into ½-inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
  6. Turn on the food processor and blend until the mixture resembles crumbly meal. While the food processor is still running, add 1/3 cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is stuck to the sides, that's okay. You can fix it with your hands.
  7. Remove the dough from the food processor, knead it a little more if necessary, and put it on a lightly floured counter. With a rolling pin (and another sprinkling of flour), flatten out the dough into one big circle that's about 1/8 inch thick.
  8. Cut out 24 3-inch rounds with a cookie cutter, dumpling mold, or just an upside down drinking glass. Be sure to bring together all excess end pieces and roll them out again (and repeat) until almost every bit of dough has been used.
  9. Spoon a half teaspoon of both the pesto and cream cheese onto each round. Put a little water in a small prep bowl. Dip your finger into the bowl and then use your wet finger to outline each round (so they will stick together when you close them). Fold each one over and pinch together with the back of a fork. Flip over and add a few more fork pinches for good measure. (Alternatively, you can use a dumpling mold to make the turnovers as well.)
  10. Transfer the raw turnovers to a parchment lined baking sheet. Poke some holes in the top of each one with the fork and then brush with the beaten egg. Bake until golden brown, about 23 to 25 minutes. Either eat warm or freeze for another day! They can also be refrigerated for up to 3 days.

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts Pesto Cream Cheese Turnovers Amount Per Serving Calories 142 Calories from Fat 99 % Daily Value* Fat 11g17%Saturated Fat 6g38%Cholesterol 31mg10%Sodium 148mg6%Potassium 36mg1%Carbohydrates 8g3%Fiber 1g4%Sugar 1g1%Protein 3g6% Vitamin A 375IU8%Vitamin C 0.3mg0%Calcium 30mg3%Iron 0.4mg2% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 142
  • Calories from Fat 99
  • % Daily Value*
  • Fat 11g
  • 17%
  • Saturated Fat 6g
  • 38%
  • Cholesterol 31mg
  • 10%
  • Sodium 148mg
  • 6%
  • Potassium 36mg
  • 1%
  • Carbohydrates 8g
  • 3%
  • Fiber 1g
  • 4%
  • Sugar 1g
  • 1%
  • Protein 3g
  • 6%
  • Vitamin A 375IU
  • 8%
  • Vitamin C 0.3mg
  • 0%
  • Calcium 30mg
  • 3%
  • Iron 0.4mg
  • 2%