I came across a very complicated recipe for fig turnovers that called for a homemade crust, homemade fig jam and a sweetened cream and chevre cheese filling. The combination sounded absolutely scrumptious but I knew I wasn’t going to go through all that effort. Instead I streamlined the recipe using puff pastry and purchased fig jam. The verdict? Awesome! Everyone loved it! And if fig isn’t your thing, replace it with any fruit preserve.
Fig Jam & Chevre Cheese Filled Turnovers, makes 12-15
- 4 oz chevre, at room temperature
- 4 oz cream cheese, at room temperature
- 3 1/2 tbsp granulated sugar
- 1/2 tsp. lemon zest
- fig preserves (12 oz. is plenty)
- 1 package puff pastry (package should contain 2 sheet of puff pastry), thawed according to package directions.
- 1 egg
- 1 Tbsp. water
Preheat oven to 375 degrees F. Place parchment paper on baking sheets in preparation to bake.
In medium bowl, beat together chevre, cream cheese, sugar and lemon zest; set aside.
Beat egg and water in small bowl and set aside.
Lay out one sheet of puff pastry on a lightly floured surface. Using a rolling pin, gently roll out each side of of the pastry so that it has thinned a bit (you should gain another 1/2” or so on all sides). Cut sheet until 9 equal squares.
On each square place about 2 tsp. of the sweetened cheese mixture in the middle. Then place 2 tsp. of fig jam over the cheese. Fold pastry in half so that a triangle is formed, gently squeezing the filling to distribute a bit to the sides of the pastry. Seal pastry by crimping with the tines of a fork.
Repeat with remaining puff pastry sheets. Note you will need only 3 to 6 pastry squares from the second sheet.
Place turnovers on baking sheet. Brush lightly with egg mixture. Bake 15-20 minute until golden brown. Remove from oven and let cool prior to serving.