Pineapple Cream Cheese Turnovers

These pineapple cream cheese turnovers are so easy to make, you might never go back to store-bought again!

This post is sponsored by Tenderflake.

Oh my goodness, I am loving pineapple cream cheese! I first discovered this delicious cheese at my local grocery, in the fancy cheese section (you know, where the brie and blue cheeses are). I was looking for my usual store-brand brie when a soft white brick, flecked with golden nuggets, caught my eye. I took it home, ate it spread on a warm croissant, and instantly fell in love.

The problem is, I can't always find my beloved cheese. I don't know if it's a seasonal product (it probably is), but it can be tricky to find.

Anyhow, I wanted to try making turnovers filled with pineapple cream cheese this past weekend, but once again could not find the cheese at the grocery. So, I improvised!

These yummy cream cheese turnovers are filled with pineapple jam and plain cream cheese. The resulting flavour isn't a true match to the pineapple cream cheese that I love, but it's a good substitute. The sweet, slightly tart flavour of the jam helps to cut through the heaviness of the cream cheese - and these turnovers have a LOT of cream cheese. If you prefer, you can cut down how much you add to each pastry.

I recommend adding at least 1 tablespoon of jam to each turnover - any less and you won't be able to taste it. You're probably best off going with about 1 ½ tablespoons, but you'll have to place it all towards the centre, so that you don't lose too much through the edges of pastry.

I'm going to make a batch of these pineapple cream cheese turnovers for my mom for Mother's Day this weekend. She loves pineapple just as much as I do, so I know she'll love these! I think a couple fresh turnovers and a hot cup of tea would be a nice, simple breakfast for a quiet morning.

This is definitely a recipe that you can make the morning that you want to eat them. The hardest part of this recipe is rolling out the dough. You need to get about a 9" square from each pastry block that comes in a package of Tenderflake Puff Pastry, without making the pastry too thin. It doesn't have to be perfect - just aim not to tear the dough and you should be ok.

Once you've got your pastry squares ready, it's all downhill from there. Just fill, seal and bake!

Have you tried making cream cheese turnovers at home before? If so, do you have a favourite filling? Let me know in the comments!

❋ Recipe ❋

Pineapple Cream Cheese Turnovers

Recipe By: Shareba Abdul

3.6 from 7 votes

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Servings: 8 turnovers

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

These turnovers are delicious with a cup of coffee for breakfast, or with warm milk for a late night snack. You can fill them with any jam and cream cheese combination you like!

Course: Breakfast

Cuisine: Canadian

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Ingredients

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• ▢ 397 gram package Tenderflake puff pastry, , defrosted
• ▢ 250 gram brick of plain cream cheese
• ▢ 250 gram jar pineapple jam
• ▢ 1 egg, , beaten
• ▢ 2 tablespoon coarse sugar

Instructions

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1. Preheat oven to 425°F.
2. Each package of Tenderflake puff pastry comes with two square blocks of pastry. You're going to roll each block separately.
3. Roll each block of pastry into 9" squares, trying not to make the pastry too thin. Then cut each square into 4 equal squares. You should now have 8 squares of puff pastry (4 from each block).
4. In a small bowl, heat 1 heaping tablespoon of jam in the microwave for about 10 seconds. You just want the jam to be warm enough to spread easily.
5. Use a pastry brush to coat each square with a thin layer of jam, this will help the pastry stick together when you seal it.
6. Cut the cream cheese into 8 equal cubes, if using the entire brick (see note).
7. Use your fingers to flatten each cube, and gently press each piece onto a pastry square.
8. Add at least 1 tablespoon of jam on top of each pastry square, aiming towards the centre. You can fit about 1 ½ tablespoons of jam into the turnover (some will leak out during baking).
9. Fold the squares in half to form triangles, pressing the edges down gently with your fingers.
10. Use a fork to gently press down around the edges of the turnovers. Crimping the pastry like this will help to seal the turnovers, preventing most of the filling from leaking out.
11. Brush each turnover with the beaten egg, then sprinkle with coarse sugar.
12. Place the turnovers on 2 parchment lined baking sheets (4 turnovers per tray), and bake in the oven for 12-15 minutes, or until golden brown.
13. Serve warm.

Nutrition

Calories413kcalCarbohydrates49gProtein9gFat19gSaturated Fat5gCholesterol24mgSodium362mgPotassium149mgFiber1gSugar20gVitamin A45IUVitamin C2.7mgCalcium124mgIron1.6mg

Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.

Notes

This recipe is very heavy on the cream cheese, so feel free to reduce the amount if you want to.

Please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin. 

Please read the full blog post for all of my tips, variations, and recommendations for this recipe.

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Disclosure:
This post is sponsored by Tenderflake and contains Amazon affiliate links.
This brand provides financial support that helps me to create new content for this blog.
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