Berry Turnovers With Cream Cheese Icing
photo by camillejanvaldez
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
16 Turnovers
- Serves:
- 16
ingredients
-
For pastry
- 2 (907.18 g) package Pillsbury Grands refrigerated buttermilk biscuits
-
For filling
- 595.33 g can raspberry pie filling
- 709.77 ml mixed berries
-
For icing
- 85.04 g softened cream cheese
- 78.78 ml powdered sugar
- 14.79-44.37 ml water
- 29.58 ml flour
- 14.79 ml granulated sugar
- 14.79 ml raw sugar
- 14.79 ml brown sugar
- 2.46 ml cinnamon
- 29.58 ml softened butter
- 1.23 ml vanilla extract
- 59.14 ml melted butter
directions
- Set oven to 350 degrees.
- Take each biscuit and roll into a flat circle, set aside
- Mix berries and half the can of the raspberry pie filling, set aside.
- Blend cream cheese, powdered sugar and water until desired icing consistency, set aside.
- In a seperate bowl mix flour, sugars, cinnamon vanilla extract
- Cut the butter in streudel with a fork until mixture is crumbly.
- The Assembly:.
- Take a biscuit round.
- Put a spoonful of the filling in the center.
- Fold over to create a half moon and seal edges.
- Dip turnover in butter.
- Dip turnover into streudel mixture.
- Repeat with the rest of the biscuit rounds
- Place turnovers on a greased cookie sheet or a cookie sheet with parchment paper.
- Bake for 12-15 minutes until golden.
- Cool for 15 minutes.
- Meanwhile, place icing in a piping bag (or what I do is put icing in a zip lock bag and cut a notch).
- When cooled, pipe the icing onto the turnovers!
- Enjoy!
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RECIPE SUBMITTED BY
I am a 22 year old student studying Accounting. When I'm not in school I absolutely love cooking!