Flaky, buttery phyllo dough wrapped around a wild blueberry cream cheese filling.
Have you worked with phyllo dough before? It is so easy, despite its reputation. It can tear easily, but the many layers can usually cover up little mistakes. The buttery layers are so flaky and crisp, adding phyllo dough can make any dessert a star.
My kids call it the paper dough. They get a kick out of eating it dry, just for fun.
I won’t lie and say it is a super quick process to butter the layers, but it is the perfect activity to enlist children to do. Back and forth with the brush. Flourboy4 always wants to paint anyways.
I used wild blueberries because they are full of so much flavor, and the tiny size is perfect for the filling. They are almost always available in the frozen aisle, but don’t hesitate to use full size ones instead.
The filling is just three ingredients; blueberries, cream cheese and sugar. A sort of blueberry cheesecake, if you will.
Take care to ensure the filling is completely sealed inside the pastry, as I clearly did not. A little burst side never hurt anyone.
I am sitting her enjoying yesterday’s turnovers, so I can share exactly how they will hold up. Store them in the refrigerator, due to the cream cheese filling. Then they can be gently reheated in a 300 degree oven until the phyllo crisps up again. It is definitely not exactly the same level of crispy layers, but the cream cheese has softened the inside layers to, dare I say, a croissant like texture? Hmm. Perhaps I need to go taste test a real croissant to be sure 😉
- ½ Box Phyllo Dough, Defrosted
- 12 Tablespoons Butter, Melted
- 1 Cup Wild Blueberries, Fresh or Frozen
- 4 Ounces Cream Cheese
- 3 Tablespoons Sugar, Separated
- Preheat oven to 375 degrees.
- In a small bowl beat together the cream cheese and sugar. Stir in the blueberries.
- Unwrap and unroll the phyllo dough. Keep covered with a lightly damp towel or plastic wrap while working as it will dry out quickly.
- Phyllo dough is very delicate. Handle gently to prevent ripping.
- Lay out one piece of phyllo dough and brush all over with butter. Cover with another piece and brush until entirely covered with butter. Continue with two more pieces of phyllo until you have 4 total. Using a pizza cutter, cut the phyllo dough in half the long way, creating two long rectangles.
- Place a tablespoon of filling at the end of the dough in the center, leaving space all around. Fold over at 45 degree angle creating a triangle. Then take the dough and fold again at a 45 degree angle, further enclosing the filling. Continue folding making sure the dough remains a triangle, until you get to the end of the rectangle of dough. It is important that the filling is completely enclosed so it doesn't leak out during cooking. Continue with the second rectangle. Place finished turnovers onto an ungreased cookie sheet.
- Continue with remaining phyllo dough.
- Brush tops of turnovers one more time with butter. Sprinkle turnovers with remaining tablespoon of sugar.
- Bake for 15 -18 minutes or until the turnovers are golden brown.
- Enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated in a 300 degree oven or toaster oven for 10 minutes to re-crisp the phyllo if necessary.