Traditionally, turnover pastries are made with a puff pastry or flaky croissant-like base.


I decided to “turnover” the rules a bit on this sweet treat, and use a super duper flaky phyllo dough as the crisp, decadent base.

Filo (or phyllo) (Greek: φύλλο “leaf”) is a very thin unleavened dough used for making pastriessuch as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked.



Whether you choose to indulge in the berry, walnut, cream combination for breakfast, snacks, or dessert…
…you’ll be turning over in a mouthwatering state of pastry pleasure.

Berry Walnut Cream Turnover

8 oz. cream cheese, softened
3/4 cup powdered sugar + 1 Tbs. for dusting
1 large egg
1 1/2 cup Artisana Organics Raw Walnut Butter, divided
1 tsp. vanilla extract
pinch of sea salt
12-14 sheets phyllo pastry dough
1 1/2 sticks salted butter, melted and divided
1 1/2 cup mixed berries (strawberries and raspberries)
2 Tbs. Peach Jam**
2 Tbs. chopped walnuts

**Prepare the Peach Jam as directed, without the pecans.

Preheat oven to 350 degrees.

Combine the cream cheese, powdered sugar, egg, 1 1/4 cup Artisana Walnut Butter, vanilla, and salt in a medium bowl. Beat until smooth.

Working quickly and covering the phyllo dough while not in use (to prevent drying…this stuff is delicate and particular), brush one sheet of phyllo with butter and fold into thirds. Repeat a few times and then spread about 1/3 of the cream cream cheese-walnut filling in the center of the pastry turnover so far. Repeat, buttering about 3 sheets before the next round of cream cheese-walnut mixture. On the third round, spread the creamy goodness on the outer edges of the turnover (see photos for further reference), and fold edges over in thirds.
Rotate 90 degrees and fold into thirds in the other direction.
Brush with all but 2 Tbs. of the melted butter.

Combine the last of the melted butter with the final 1/4 cup walnut butter. Stir rapidly until soft and spreadable.
Spread this atop the buttered turnover.

Top with the mixed berries. Dab the berries with the Peach Jam (to prevent drying fruit in the oven). 
Finally, sprinkle with chopped walnuts.

Bake for 30 minutes. Transfer to a wire baking rack, atop a lined baking sheet. Bake for an additional 30 minutes.

Allow to cool before dusting with sugar and slicing.

Leave a Reply