Jam Turnovers With Cream Cheese And Homemade Flaky Pastry
Almost traditional jam turnovers, except these ones contain the addition of cream cheese. The pastry is an easy to make, but most delicious flaky wholemeal pastry. Simple but scrumptious.
Prep Time15 minutesmins
Cook Time15 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cream cheese, jam, pastry, pie, wholemeal spelt flour
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
Let the turnovers 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.Enjoy for pudding or afternoon tea. Serve warm or cold, with or without whipped or clotted cream on the side.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.