I have a major sweet tooth, which doesn’t work out too well when I live with someone who doesn’t eat desserts. Ah, the humanity! Like, who doesn’t eat desserts?
So, every now and again I actually try my hand at “baking.” I don’t consider myself a baker because sometimes things just don’t turn out right and sometimes my recipes are semi-homemade. But at least I try, right? You’re going to want to try this easy recipe for flaky, scrumptious Strawberry Lemon Cream Cheese Turnovers. They can be eaten for breakfast, as a dessert or, when like me, you’ve given in to a craving in the middle of the afternoon.
You can substitute any berry in place of strawberries.
15 minPrep Time
13 minCook Time
28 minTotal Time
- Strawberry Filling:
- One quart sliced strawberries (mix with 2 tsp sugar and refrigerate for at least an hour)
- 4 oz softened cream cheese
- 1/3 cup powder sugar
- 1 T vanilla
- 2 tsp strawberry juice
- 8 oz can Pillsbury Crescent Dough Sheet Original
- 1/4 cup powder sugar
- Juice of 1 lemon
- (add low-fat milk to thin the frosting a bit, if you prefer it thinner)
- Wash, de-stem, and slice the strawberries. Mix the strawberries in a medium bowl with the sugar.
- Cover and refrigerate for at least one hour.
- Heat the oven to 375 degrees.
- When the strawberries are ready, drain the berries from their juice. Reserve the juice in a separate container. Combine all filling ingredients and add 2 tsp strawberry juice to it. Mix well.
- Lay out crescent dough on an ungreased cookie sheet. Slice the dough sheet into six large squares. Stuff each square with a large mound of strawberry filling. Fold the dough square into a triangle shape around the stuffing. Use your fingers to pinch around two edges of the triangle. Dust with cinnamon (optional) and bake for 10-13 minutes or until golden brown.
- Serve warm with drizzled frosting. Garnish with lemon zest and sliced strawberries.
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