
Puff Pastry Cheese Turnovers (Crazy Easy)
User Reviews
4.8
1,185 reviews
Excellent

Puff Pastry Cheese Turnovers (Crazy Easy)
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These crazy easy puff pastry cheese turnovers are the perfect balance of sweet and salty. Good luck eating just one - it's impossible!
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Ingredients
- 2 puff pastry dough
- 1 lb farmer's cheese
- 4 oz cream cheese softened at room temperature
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 egg egg yolk and whites separated
- 1/4 cup sugar for the tops
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Instructions
Filling
- In a large bowl, combine the farmer's cheese, softened cream cheese, sugar, vanilla extract, and egg yolk (save the egg whites for later). Set the filling aside.
Forming Cookies
- Using a rolling pin, roll out the puff pastry dough into a thin layer. Cut the dough into 3-inch squares.
- Add a hefty spoonful of the filling into the center of each square. Fold over one of the edges to make a triangle shape.
- One by one, place the turnovers on a lined baking sheet. Whisk the leftover egg whites with a fork.
- Brush the egg whites on the top of each turnover, followed by a sprinkling of sugar. Bake the cookies at 415°F for 15 minutes.
Nutrition Information
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Calories
176kcal
(9%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
144mg
(6%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
74IU
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
Calories | 176kcal | 9% |
Carbohydrates | 14g | 5% |
Protein | 5g | 10% |
Fat | 11g | 17% |
Saturated Fat | 4g | 20% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 5g | 25% |
Trans Fat | 1g | 50% |
Cholesterol | 18mg | 6% |
Sodium | 144mg | 6% |
Potassium | 22mg | 0% |
Fiber | 1g | 4% |
Sugar | 5g | 10% |
Vitamin A | 74IU | 1% |
Calcium | 8mg | 1% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
1,185 reviews
Excellent
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