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Blueberry Cheesecake Turnovers

Blueberry Cheesecake Turnovers

Time Involved
< 30 min
# of Ingredients
10
Skill Level
Intermediate
Serves
6
Ingredients
Tenderflake® Perfect Pastry for a 9-inch (23 cm) double crust pie following the 6 Easy Steps recipe printed on the Tenderflake® Lard package
Egg
1 tsp (5mL) 
Water
 
Zest of ½ a lemon
2 tbsp (30mL) 
White sugar
2 tsp (10mL) 
Vanilla extract
4 tbsp (60mL) 
E.D. Smith Blueberry Pie filling
4 tbsp (60mL) 
Ricotta cheese
1 tsp (5mL) 
Lemon juice
 
Granulated sugar


Directions
PREHEAT oven to 400˚F (200˚C).

BEAT together the egg and water and set aside with a pastry brush at hand.

separate small bowl mix together the ricotta cheese and lemon juice.

ROLL out half of the pastry at a time to ¼-inch (5 mm) thickness and cut into 3-inch (7 cm) circles with a cookie cutter. After rounds are cut, using your fingers, gently work each round to stretch the pastry slightly and create a small indent in centre.

PLACE 1 tsp (5 mL) each of blueberry mixture and ricotta mixture in the centre of each pastry round. Moisten edges with reserved egg wash and fold each circle over to form an envelope. Press together and seal with floured fork.

PLACE on baking sheet, brush with egg wash and sprinkle with sugar. Bake for about 15 minutes or until golden. Allow to cool slightly and serve.

TIP: 1 Tenderflake Perfect pastry recipe for a double crust pie will yield approximately 14 turnovers.



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