Jam turnovers made with my ab fab homemade wholemeal flaky pastry. Fill with your favourite jam and add cream cheese to dial up the deliciousness. Hand pies par excellence. Simple but scrumptious.
If you love pastry as much as I do, you’re going to adore these cream cheese jam turnovers. They are, however, a complete indulgence. So if you’re watching your calories, you might want to give them a miss.
What Are Turnovers?
Turnovers are a type of hand pie. They can have a sweet or savoury filling which is sealed inside a pastry case. However, the whole point of a turnover is that you fold (turn) the dough over the filling, rather than cutting out a base and a top.
Turnovers are found all over the world. Some are baked, others are fried. Each country or region has made them their own.
From Cornwall comes the famous Cornish pasty. This is a portable meat, potato and swede pie originally made for miners to eat when they were deep underground. Sometimes one half was filled with meat and the other half with jam. The first jam turnovers maybe?
Apple turnovers, Chausson aux Pommes, originated in France back in the early seventeenth century. Jam turnovers, on the other hand, are very much an English thing. Mrs Beeton, in her book of Household Management, back in 1861 recommends apple or jam turnovers as good picnic fare.
Empanadas are a popular meat pie in Latin America. They are turnovers and come in the shape of a half moon. Italian savoury Calzone also come as a half circle, but they’re generally bigger, usually contain cheese and are made of bread dough.
Then there’s Indian samosas, Jamaican patties, Balkan börek and Greek spanakopita. I could go on!
What Pastry To Use For Turnovers?
Traditionally, British turnovers are made with shortcrust, flaky or puff pastry. But these days, it’s so much easier to use bought puff pastry, that’s what many people now use.
What’s The Difference Between Turnovers And Hand Pies?
Turnovers are a sort of hand pie. The main difference is the shape. Turnovers are pastry squares folded over into a triangular shape, whereas hand pies are not folded and are in the form of a circle.
Incidentally, jam turnovers are also known as jam pockets in the USA.
Why Make Jam Turnovers?
There are many good reasons to make jam turnovers, with or without the cream cheese. Here are a few of them:
- A wonderfully portable snack. Great for lunch boxes, picnics and pot lucks.
- Easy to make. When it comes to pies and tarts, this has to be one of the simplest.
- A great way to use up any jars of homemade jam that have been hiding in the back of the cupboard for a bit too long.
- Delicious as an after dinner dessert. Just serve warm with cream or even custard.
- Perfect for afternoon tea with a cuppa. For a more formal high tea event, make them half the size.
- If you’ve never made this pastry before, it will become your go to. It’s wonderful.
- Filling, comforting and an all round pleaser.
Cream Cheese Jam Turnovers
These cream cheese jam turnovers are for pastry lovers everywhere. All you need is a really good pastry, jam and cream cheese. In fact, you don’t even need the cream cheese. If you prefer your jam turnovers pure and simple, just leave the cheese out and add a little more jam.
I make my melt-in-the-mouth flaky pastry with wholemeal spelt flour, butter and yoghurt. The combination results in a pastry that’s not just easy to work with, but gives a wonderful flaky result and a slightly nutty flavour. But here’s the thing, unlike puff pastry, it’s incredibly easy to make.
Whilst not essential by any means, I like to add some citrus zest to my pastry for these turnovers. Orange is the sweetest zest and the one I usually use, but in the images you can see in this post, I used lime zest.
Although jam turnovers are delicious in their own right, I sometimes find them a bit sweet. So I like to add cream cheese to offset some of that sweetness. It also combines well with the jam to give that sweet and salty taste that we all love so much.
For a quick win, buy ready rolled puff pastry and use that instead of homemade pastry.
Enjoy for pudding or afternoon tea. Serve warm or cold, with or without whipped or clotted cream on the side. Jam turnovers are also great for lunch boxes, picnics and food-on-the-go.
How Long Do Jam Turnovers Keep?
Like most pastry, jam turnovers are at their best on the day they are made. The pastry is crisp on the outside and melting in the middle. However, they will keep in an air-tight container for two days at room temperature and up to five days in the fridge. They will still be delicious, but no longer crisp.
For longer term storage, place in a freezer proof container. They will keep in the freezer for a couple of months. Bake them from frozen for a few minutes in a hot oven or air-fryer and they should crisp up nicely.
Cream Cheese Jam Turnovers: Step-by-Step
These jam turnovers are quite easy to make and you don’t need a lot of hands on time. However, you will need to allow half an hour for the pastry to rest, before you roll it out.
Step 1. Combine Butter & Flour
Place flour and salt in a large mixing bowl or food processor. If using a food processor, cut the butter into small pieces and then add to the flour. If working by hand, add the butter to the flour and then cut it into pieces. I find this easier as the knife gets coated in the flour, which results in less butter on the knife.
Either rub the butter into the flour between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
Don’t worry if there are still lumps of butter, they are actually beneficial and help to make the pastry flaky.
Finely grate the citrus zest in, if using.
Step 2. Make Dough
Stir in the yoghurt and water with a flat bladed knife until the mixture comes together into a ball. Or pulse briefly in the food processor until it does the same. It’s important not to overwork the dough, or it might end up being tough and not at all flaky.
Add a little more water if the dough looks too dry, but be careful not to overdo it. A wet dough is not only difficult to roll, but it won’t produce a nice flaky pastry.
Top Tip
If adding orange zest to the pastry, use the orange juice to make it instead of water.
Step 3. Rest Dough
Form the dough into a flat square. Cover it in a wrap or plastic bag and leave in the fridge or a cool place to rest for half an hour. This firms up the butter and allows the gluten to relax, both of which result in a better pastry.
Step 4. Roll Pastry
On a floured board, roll the pastry out to a rectangle measuring roughly twenty four centimetres (9½ in) by thirty six centimetres (14 in) or until the dough is three millimetres (⅛ in) thick.
It doesn’t matter if it’s a bit bigger or a bit smaller. The important thing is that you have a nice even rectangle and your dough isn’t too thick.
Step 5. Create Turnovers
Cut the dough into six equal squares of approximately twelve centimetres (four and a half inches).
Roughly spread one tablespoon of the cream cheese over each pastry square leaving about a 1 cm (⅓ in) border.
Spoon a generous tablespoon of jam into the middle of the square. Then fold one side of the pastry over the filling to form a triangle. Seal the edges well with the tines of a fork to prevent the jam escaping during baking.
Transfer the turnovers to a lined baking tray.
Step 6. Bake Turnovers
Brush the tops of the pastry turnovers with milk, then sprinkle them with the caster sugar.
Place the baking tray on the middle shelf of the preheated oven and bake.
The turnovers are done when the pastry is crisp and golden.
Warning
Allow the turnovers to cool for at least ten minutes before tucking in. Jam gets incredibly hot and you’re likely to burn your mouth if you try eating one straight away.
Vegan Jam Turnovers
It’s really easy to turn these jam turnovers into plant based ones. Either leave the cream cheese out altogether, or use a plant based alternative. I even have a recipe for vegan cream cheese.
When it comes to vegan pastry, it’s easy to buy vegan puff pastry. Or why not make your own? There are lots of good recipes out there these days. Sadly, I don’t have one yet, but I surely will do one day. Meanwhile, here’s a post on how to make vegan puff pastry without palm oil from The London Economic.
Other Recipes Using Jam You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these jam turnovers, with or without the cream cheese, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Cream Cheese Jam Turnovers. PIN IT.
Jam Turnovers With Cream Cheese And Homemade Flaky Pastry
Ingredients
Pastry
- 250 g wholemeal spelt flour
- 150 g unsalted butter
- 1 pinch sea salt
- 1 organic orange or swap for lime or lemon (optional)
- 3 tbsp natural yoghurt
- 1 tbsp water or more
Filling
- 90 g full fat cream cheese (6 tbsp)
- 6 tbsp jam of your choice
- a little milk for brushing
- 2 tsp golden caster sugar for sprinkling
Instructions
- Cut the butter into the flour and salt and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.250 g wholemeal spelt flour, 150 g unsalted butter, 1 pinch sea salt
- Grate in the citrus zest, if using.1 organic orange
- Stir in the yoghurt and water with a flat bladed knife until the mixture comes together into a ball. Or pulse in the food processor. Add a little more water if the dough looks too dry, but be careful not to overdo it. A wet dough is not only difficult to roll, but it won't produce a nice flaky pastry.3 tbsp natural yoghurt
- Cover and leave to rest in the fridge or a cool place for half an hour.
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Roll out on a floured surface into a rectangle of about 24 x 36 cm (9½ by 14 in) and 3mm (⅛ in) in thickness.
- Cut the pastry into six equal squares, measuring roughly 12 cm (4½ in).
- Spread a sixth of the cream cheese over the pastry leaving about a 1 cm (⅓ in) border.90 g full fat cream cheese
- Spoon a generous tablespoon of jam into the middle of the square.6 tbsp jam of your choice
- Fold the top over the filling to form a triangle. Seal the edges well with the tines of a fork.
- Brush the pastry with milk then sprinkle with a little sugar.a little milk for brushing, 2 tsp golden caster sugar
- Place on a baking tray lined with baking parchment.
- Bake on the middle shelf of the oven for about 15 minutes or until the pastry is crisp and golden.
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for cream cheese jam turnovers with Family Friends Food for #CookBlogShare.
Rebecca - Glutarama says
Oh wow, these look delicious and super filling too with all the wonderful spelt flour. I wonder if buckwheat would work? I also love the fact you refer to Mrs Beeton’s Book of Household Management. I have my copy beside my laptop on the desk and it’s always open for me to research the beginnings of a recipe.
Choclette says
I’ve never tried making pastry with buckwheat flour, although I use it a lot in cakes and pancakes. But you’re the free-from queen and I’m sure you have a lot more idea than I do re a good gluten-free pastry. Mrs B was one of the few cookbooks my mum had when I was growing up. I don’t have my own copy, but really ought to.
Holly says
These turnovers are lovely with a cup of hot tea. They were perfect for my afternoon book club meetup.
Choclette says
Ooh yes. A hot cup of tea and a good book sound like the perfect accompaniment to these pastries.
Gus says
Loved these turnovers! Sort of reminded me of a red fruit cheesecake but flaky!
Choclette says
I hadn’t really thought along the cheesecake line, but yes I can see where you’re coming from.
Rachel says
Pleasantly surprised how easy the pastry was to make with these jam turnovers! They turned out delicious!
Choclette says
Yes, it turned me from someone who couldn’t abide making pastry to a pastry lover. Glad you enjoyed the turnovers Rachel.
Janice says
Cream cheese is such a good idea to combine with the jam in these delicious looking turnovers.
Helen says
Gosh, I haven’t made turnovers since school – LOL! These look just gorgeous though, especially that pastry.
Thanks for joining in with #cookblogshare
Choclette says
Sounds like it’s about time you made some Helen. Dial up the pastry and you have a most delicious dessert.
Sherry says
how delicious do these sound!?
Choclette says
Thanks Sherry. These jam turnovers sure do taste delicious. It’s the pastry that does it.
angiesrecipes says
A perfect recipe for homemade jams :-)) I need to make a batch after I am done with fasting!
angiesrecipes
Choclette says
I hope you’re not fasting until Christmas Angie??? Or are you fasting intermittently as I do?