Blueberry Cheesecake Turnovers

These turnovers are so good! It tastes like blueberry cheesecake inside of puff pastry. THEY ARE DIVINE!

This recipe makes 12 turnovers.

Ingredients:

• 3 sheets of puff pastry

• 3 oz. softened cream cheese

• 1 egg yolk

• 1/4 tsp. lemon zest (you can use more if you want)

• 1 tsp. lemon juice

• 1/2 cup sugar (divided)

• 1/2 tsp. vanilla

• 1 cup fresh blueberries

• 2 tsp. corn starch

• 1/8 tsp. salt

• Egg wash (1 egg beaten with a splash of cream, milk, or water)

• Powdered sugar (optional)

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a small bowl, mix together the blueberries, salt, corn starch, lemon zest/juice, and 1/2 of the sugar (1/4 cup).

3. In another small bowl, cream together the cream cheese, 1/4 cup of sugar, vanilla, and egg yolk.

4. Roll out the puff pastry so that it is about a 10 x 10 square.

5. Cut out 4 circles per sheet of pastry. (I use about a 5 inch round bowl).

6. Put about 2 tsp. of the cream mixture in the center of each circle. Then add about a tablespoon of the blueberry mixture on top of that.

7. Brush your egg wash all around the edges of each circle.

8. Fold over each turnover into half moon shapes. Use a fork to seal it.

9. Cut a small slit on each turnover. Brush them with more of your egg wash.

10. Bake for about 25 minutes. Sprinkle with powdered sugar!