Blueberry Cheesecake Turnovers

Blueberry Cheesecake Turnovers
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4.0

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About this Recipe

This perfect pastry treat is bursting with flavour and oozing with goodness! The rich blend of blueberry and cream cheese is sure to be a winning combination.


1 Tenderflake® Perfect Pastry for a 9-inch (23 cm) double crust pie following the 6 Easy Steps recipe
1 Egg
5 ml Water
Zest of ½ a lemon
30 ml White sugar
10 ml Vanilla extract
60 ml E.D. Smith Blueberry Pie filling
60 ml Ricotta cheese
5 ml Lemon juice
Granulated sugar


PREHEAT oven to 400°F (200°C).

BEAT together the egg and water and set aside with a pastry brush at hand. separate small bowl mix together the ricotta cheese and lemon juice.

ROLL out half of the pastry at a time to ¼-inch (5 mm) thickness and cut into 3-inch (7 cm) circles with a cookie cutter. After rounds are cut, using your fingers, gently work each round to stretch the pastry slightly and create a small indent in centre.

PLACE 1 tsp (5 mL) each of blueberry mixture and ricotta mixture in the centre of each pastry round. Moisten edges with reserved egg wash and fold each circle over to form an envelope. Press together and seal with floured fork.

PLACE on baking sheet, brush with egg wash and sprinkle with sugar. Bake for about 15 minutes or until golden. Allow to cool slightly and serve.


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