Blueberry Cream Cheese Turnovers with Lemon Glaze
- 2 containers of crescent roll dough (the pre-made kind that when you open the package it pops and scares you!)
- 4 oz Cream Cheese
- 3 TBSP Sugar
- 1 tsp Vanilla
- 2 pinches Salt
- Blueberries (you could also use strawberries, raspberries, peaches, etc)
1. Open package of crescent dough and carefully roll triangles out.
2. Use your fingers to stretch the dough into a good triangle shape (be careful to not rip the dough)
3. Whip cream cheese, sugar, vanilla, and salt until smooth.
4. Place 1 TBSP of cream cheese mixture onto the bottom crescent triangle and spread evenly across entire surface, but not to the edge of the dough.
Note: Don't place cream cheese mixture on all crescent triangles. Half will be used for the top of the turnover.
5. Put blueberries on cream cheese and press them into the cream cheese mixture.
6. Sprinkle a little bit of sugar onto blueberries.
8. Pinch the sides all around the triangles making sure that no cream cheese is leaking out.
You can use the tip of a fork to pinch the dough together if you want.
Lemon Glaze
- 1 cup powdered sugar
- 1-2 TBSP Lemon Juice
- 1-2 tsp Milk
1. Mix powdered sugar and lemon juice together (Make sure that you start with 1 TBSP of lemon juice and add more depending upon how much lemon flavor you want).
2. Add milk 1 tsp at a time until you have a thin glaze.
3. Place turnovers onto cooling rack.
4. Use a spoon to drizzle glaze over turnover.
These are best eaten warm. The cream cheese will solidify when it cools down. But if you want to save some for later, then once they are cooled to room temperature, wrap individually in plastic wrap and place in freezer. Reheat in toaster oven for a few min.
I hope that you enjoy it as much as we did!