Oh You Little Cream Puff !! Here's A New Twist on Turnovers.

Here's a new twist on turnovers that I tried over the weekend and I experimented with my dinner guests. They loved these little morsels. In keeping with the theme of my blog site, these are so simple to make and so so good!

You will need a pastry bag with a tip. I've included a picture courtesy of Wikipedia below. You can make your own by using a plastic sandwich bag and cutting a small hole at one of the corners. You will need a puff pastry sheet rolled out so that it makes a close to perfect square, but don't roll it thin, it must stay pretty thick. Cut the pastry sheet into 4 equal squares. Wet the edges of each square with either an egg wash (egg with a teaspoon of water) or  a little bit of milk or cream. Take each square and connect opposite corners to make a triangle. Then pat down the edges so they are sealed together. Finally, use a fork and make a nice imprint along the two edges that you sealed. Now you should have 4 empty turnover shells ready to bake. With your egg wash, brush a thin layer on each turnover so that they will bake to a shiny gold color.

Preheat your oven to 425. Set the 4 turnovers on a cookie sheet that is lined with parchment paper and bake for about 15 to 20 minutes or until they have puffed up nicely and have some nice golden mounds. Remove from oven and set aside to cool.

Now for the filling. You'll love this combination. Here's what you need:

1 cup of creamy peanut butter
1/2 cup of marscarpone (a creamy sweet cheese kind of like cream cheese, only better)
1/4 cup raspberry jam
1/4 cup semi sweet chocolate chips
1/4 cup Reeser's peanut butter chips
3 tablespoons of heavy cream
1 capful of amaretto extract (or 2 tablespoons of the liquor)
1 can of lite whipping cream

Combine all ingredients except the can of whipping cream into a food processor and pulse beat until everything is well blended and creamy. Now take half of the mixture and put it into your pastry bag. Once your turnovers have cooled, stick the end of the pastry bag carefully into one side of the turnover and carefully squeeze about 2 tablespoons into the cavity. Take the nozzle of the can of whipping cream and carefully stick it into the other side of the turnover and very carefully press the nozzle and fill about 2 tablespoons of the whipping cream into the cavity of the turnover. Repeat for each turnover and serve as soon as possible.

These are so delicious and yummy, yet so easy to make. They are quite a treat after a nice dinner. The pastry is so flaky and the combination with the cream and peanut butter mixture will totally satisfy any sweet tooth, guaranteed! And please, just for tonight, forget about the calories!

1 comment:

  1. Your killing me, this looks terrific! And the variations and possibilities are endless!