Real Recipes From Real Home Cooks ®

merry little huckleberry turnovers

★★★★★ 1
a recipe by
Kelly Williams
Forked River, NJ

Huckleberries are my favorite fruit in the world! I had never had them before this fall and am still amazed at how much flavor these little buggers pack! I've been making all kinds of different things and this is the latest! Simple, letting the berries be the star! These berries are VERY good for you, too! Even better than blueberries! Enjoy!! (photo from bing images)

★★★★★ 1
serves Makes 18 little turnovers
prep time 30 Min
cook time 15 Min

Ingredients For merry little huckleberry turnovers

  • 2 cups
    huckleberries, frozen, partially thawed
  • 1/4 cup
  • 8 oz.
    cream cheese, softened
  • 1/2 cup
  • 2
  • 1 tsp.
  • 2
    sheets puff pastry, thawed
  • sugar for sprinkling, regular or coarse

How To Make merry little huckleberry turnovers

  • 1
    Preheat the oven to 400 degrees. Lightly spray cookie sheets with cooking spray or line with parchment paper. Place berries and 1/4 cup sugar into medium bowl, toss, set aside. Place cream cheese and sugar into mixing bowl and beat until smooth. Seperate the egg yolks from the egg whites. Add egg whites into small bowl and add the yolks into the cream cheese. Add vanilla and beat til mixed well. Scrape sides and bottom of bowl as needed. Lay one sheet of puff pastry onto flat surface and cut into 9 squares. Spoon a tablespoon of cream cheese mixture down center of each square corner-to-corner. Lightly press berries into the cream cheese mixture. (1 1/2-2 Tbls.) Fold sides over into center overlapping points. Brush top of lower point with egg wite and press top point to seal. Make sure they are tightly rolled and points stick together so they don't unfold while baking. You can always use a toothpick if you don't mind the hole on top when the toothpick is removed. Place turnovers onto baking sheet. Repeat with second half. Brush all with egg white and sprinkle with sugar. If making ahead, you can cover these with plastic wrap and refrigerate for up to 4 hours. Bake for 15-17 minutes, or until golden brown.