Mini Cherry Turnovers

By Addie

“A rich cream cheese pastry is wrapped aroundcherry pie filling for an easy breakfast orbrunch treat.”

Ingredients

• 1 package (8 oz.) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 3/4 cup plus 1/3 cup confectioners’ sugar, divided
• 2 1/4 cups all-purpose flour
• 1 1/4 cups canned cherry pie filling
• 1 teaspoon grated orange zest
• 1 –2 Tablespoons milk or orange juice

Preparation

Step 1

Preheat oven to 375°F. Place the cream cheese and butter in a large bowl. Beat with an electric mixer set on low speed for 20 seconds. Add 1/3 cup confectioners' sugar and beat until just combined. Add the flour and combine with a pastry blender. Knead the dough into a ball. Divide the ball in half. Wrap each portion in plastic wrap and refrigerate for 30–60 minutes.


Place the pie filling in a small bowl. Cut the cherries into small pieces with a kitchen scissors. Stir in the orange zest.


Roll one portion of the dough between 2 large sheets of waxed paper to a 1/8-inch thickness. Cut the dough into 3-inch rounds with a biscuit or cookie cutter. Spoon 1 tsp. filling in the center of a pastry round. Lightly brush the edge with water.


Fold the pastry in half to enclose the filling. Firmly press the edge together to seal. Repeat with the remaining dough and filling. Place the turnovers 1 inch apart on baking sheets. Bake until lightly golden, 18–22 minutes. Transfer to wire racks. Cool completely.


Combine the remaining confectioners’ sugar and enough milk for drizzling consistency. Drizzle over the turnovers.