One of my favorite places to go while we were living in Idaho was the Flying M, which is an old tire shop that was converted into a coffee shop. They roast their own coffee beans and they also make their own pastries which are super yummy. It’s such a great atmosphere to just grab a cup of coffee, meet up with a friend or do a little studying, which is what I did a lot of while in college.
One of my favorite pastries to buy was their Marionberry & Cream Cheese Turnovers. I didn’t buy them very often because they’re definitely an indulgent treat, but when I would get one it would perfectly hit the spot.
Well, since living in California I’ve really missed my Flying M latte’s and turnovers, hence this blog. I decided to make my own turnovers! They are semi-homemade and taste delicious and take me right back to hanging out at the Flying M.
Now, Marionberries are not exactly something you can find in Southern California so I tried to find a more unique jam that would be similar and that is how I settled on Boysenberry. But you can really use any jam that you like, like apple or cherry.
I love using puff pastry because well puff pastry is just really fun to use and eat, and it’s so much easier than making my own puff dough. It needs to be thawed out first but still needs to be as cold as possible when putting it into the oven. The colder puff pastry is the better it will puff in the oven.
Once it’s thawed enough to lay it out flat, use a pizza cutter and slice the piece of pastry into four squares. You can even throw it back into the fridge or freezer after cutting it for just a few minutes to cool it back down before topping it with ingredients and putting it into the oven.
Take the cream cheese and slather it onto one half of each square and then plop on a little jam.
Fold the dough in half to make a triangle shape and then take a fork and press the edges. As much as I press the edges to seal them, they still seem to open up in the oven and the jam pours out, so press it as much as you can.
Whip an egg and then brush it over the pastry so that it helps brown it in the oven.
Plop them in the oven on parchment paper or a nonstick baking mat, for about 15-20 minutes or until puffed and golden brown. While they’re baking, mix up the cream cheese mixture.
The cream cheese mixture is just cream cheese, powdered sugar and vanilla extract. Whip together until smooth and thick, put into a piping bag or you can just spread it over the top of the finished pastry.
Once the pastries are done, drizzle the cream cheese mixture over the top so that it melts onto them. Then gobble up! But be careful because when jam is hot, it’s really hot. These are definitely a treat, but they’re melt in your mouth delicious!
- 1 sheet - puff pastry, thawed
- 4 teaspoons cream cheese
- 4 tablespoons jam of your choice
- 1 egg
- 4 tablespoons cream cheese
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350*F.
- Using a pizza cutter, cut the puff pastry into 4 squares
- spread 1 teaspoon cream cheese over half of each square
- plop 1 tablespoon of jam over the cream cheese
- fold the puff pastry over to make a triangle shape, using a fork press the edges
- Whisk the egg and brush it over each pastry
- Put into the oven for about 15 minutes or until puffed and golden brown.
- While the turnovers are baking, whip the cream cheese until soft, add in the powdered sugar and vanilla. Whip until combined and flavor is right.
- Once the turnovers are done, remove them from oven and let them cool just a few minutes, then pipe the cream cheese frosting over each pastry.