Wisconsin Cheesy Turnovers

Total Time
2hrs 35mins
Prep 2 hrs 15 mins
Cook 20 mins

This looks like a nice cocktail snack. Recipe from Chicago Sun-Times. Prep time includes dough chilling time.

Ingredients Nutrition

Directions

  1. In a medium bowl or in food processor, mix flour, butter and cream cheese until well-blended.
  2. Shape soft dough into a flat ball.
  3. Wrap in waxed paper and refrigerate about 2 hours To make filling, combine eggs, cheese, onion, coriander and salt until thoroughly blended.
  4. Set aside.
  5. On a lightly floured surface, roll dough to 1/8-inch thickness.
  6. Dough should be elastic.
  7. If dough is sticky, sprinkle with more flour.
  8. Cut out 36 rounds using a 2 1/2 inch round cookie cutter.
  9. Re-roll remaining dough if necessary.
  10. Place 1 teaspoons.
  11. of filling in center of each round.
  12. Fold in half and seal edges with a fork.
  13. Brush tops with egg white and dip tops in sesame seeds.
  14. Arrange on lightly butter baking sheet.
  15. Baked in a preheated 375°F oven for 20 minutes, or until golden brown.
  16. Serve warm, or at room temperature.

Reviews

(2)
Most Helpful

Taste wise these yummy little flaky pastries deserve way more than 5 stars! They were so yummy, we could not stop eating them. :) Mmm, the combination of sesame seeds, cheese, onion and the flaky crust was just addictive! Mmmm!
However I, too, had a little problem with the filling being way too much for the amount of pastry this makes. Using an 8cm cookie cutter I ended up with 16 pastries and a lot of leftover filling, which I put on top of the pastries. lol
THANK YOU SO MUCH for sharing a wonderful idea with us, Jude. Ill make this again and maybe also come up with a few different filling ideas for a mini pastry buffet at my next party.
Made and reviewed on recommendation of AZ July 2011.

Lalaloula July 17, 2011

These have a nice light-flaky crust and bake up quickly. I did have a problem with the dough folding over the filling to seal, it was tearing so just put a little less filling. Will make again, just use a bigger cookie cutter. Made for My-3-Chefs Nov 2009.

AZPARZYCH November 22, 2009

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