Saskatoon turnovers

easy

Pastry:

  • 250 g (8 oz)cream cheese at room temperature
  • 250 mL (1 cup) butter at room temperature
  • 50 mL (¼ cup) cream
  • 5 mL (1 tsp) salt
  • 500 mL (2 cups) flour

Filling:

  • 500 mL (2 cups) saskatoon berries     
  • 25 mL (2 tbsp) granulated sugar
  • 25 mL (2 tbsp) flour
  • 2 mL (1/2 tsp) cinnamon

To make pastry: 

  1. Beat cream cheese and butter until light and fluffy. 
  2. Add cream and salt; mix by hand. 
  3. Add flour gradually and form into a ball. 
  4. Wrap and refrigerate at least 1 hour.

To make filling:

  1. Combine berries, sugar, flour and cinnamon in a small bowl. 

To make turnovers:

  1. Roll out pastry to 3mm (1/8 inch thick).  Cut out squares or rounds, approximately 10 cm (4 inches).
  2. Place 15 to 25 mL (1 to 2 tbsp) berry mixture onto individual pastries, slightly off center. 
  3. Wet edges with cold water, fold over toe to form rectangles, triangles or half-circles.  Seal.  Prick tops well with a fork. 
  4. Place on baking sheet and bake at 220º C (425ºF) 15 minutes, until pastry is golden and fruit is tender.

Makes 24 turnovers.