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Prep time
15 minutes
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Cook time
20 minutes
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Serves
12 turnovers
Author Notes
As I’ve gotten older, the traditional fruit danish strikes me as a bit too sweet. However, the pairing of cheese and fruit is—and will forever be—a timeless flavor combo. These cheesy blackberry turnovers combine the sweet, juicy punch of fresh (or frozen!) blackberries with rich, creamy BelGioioso Crescenza-Stracchino. The fruit gently highlights the lightly sweet notes of the fresh cheese, while the milkiness of the cheese tames the tartness of the berries.
These turnovers are the ultimate weekend bake. Store-bought puff pastry is the perfect buttery vessel for thick slabs of Crescenza-Stracchino that’s topped with ripe blackberries before, then folded over and sealed for the perfect envelope of cheesy, fruity goodness. If you’d like, make them ahead of time up until the baking step, then wrap tightly and keep in the fridge for up to three days until you’re ready to bake.
—Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —The Editors
Ingredients
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1
(8-ounce) package BelGioioso Crescenza-Stracchino, cut into 12 slices
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All-purpose flour, for dusting
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1
puff pastry sheet, about 9x15 inches
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1
egg
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Pinch of kosher salt
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1 cup
fresh or frozen blackberries (if using frozen blackberries, thaw and pat dry before use)
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Granulated sugar, to taste
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3 tablespoons
honey
Directions
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Heat the oven to 375°F.
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Line two sheet pans with parchment paper. Lightly flour a work surface. Unroll puff pastry and roll once with a rolling pin just to slightly flatten, maintaining roughly the same rectangle shape. Cut the puff into 4-inch squares—you should have 10 to 12 squares total. Transfer to a sheet pan (keeping even spacing between each). Using a fork, evenly prick the squares.
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Crack the egg into a small bowl; add a small pinch of salt and whisk until smooth.
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Place one piece of cheese on one corner of each square, leaving about ¼ inch of room on the edges (you’ll be folding these into triangles). Top with 2 whole blackberries, then sprinkle with a pinch of sugar. Gently fold one corner to touch the other, forming a triangle pouch. Crimp the edges using a fork, then brush the tops of the puff pastry with the egg wash. Bake in the oven for 15 to 20 minutes, or until the puff is golden brown and cooked through.
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Remove from the oven and immediately drizzle with honey. Serve warm.
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