Raspberry & Lemon Phyllo Turnovers
This is good served as dessert, breakfast or brunch! They are light, flaky, tart and perfect for on the go eating too!
Ingredients
Lemon Curd
- 2-3 lemons zest from one lemon and ¼ cup juice
- 1/3 cup granulated sugar
- 4 egg yolks
- 3 tablespoons butter
Raspberry & Lemon Phyllo Turnovers
- 12 sheet phyllo dough
- 1 cup frozen raspberries
- 2 tablespoons water
- 1 tablespoons sugar
- ¼ cup cream cheese softened
- ½ cup lemon curd
- 4 ounces butter melted
Instructions
Lemon Curd
- Zest 1 lemon and set aside the zest. Juice the lemons until you have ¼ cup juice.
- In a saucepan, whisk together the sugar, lemon juice, and egg yolks until well combined. Add the butter and lemon zest; cook over medium heat, whisking constantly to avoid scorching, until the lemon curd thickens enough to coat the back of a metal spoon.
- Transfer the curd into a bowl to cool for 5 to 10 minutes. Press plastic wrap against the surface to keep a “skin” from forming, then refrigerate until completely cool. It will thicken more as it cools.
Raspberry & Lemon Phyllo Turnovers
- If your dough is frozen, let it thaw in the refrigerator. Preheat the oven to 350° F.
- In a small saucepan, combine the raspberries, water, and sugar over medium heat. Cook, stirring often, until the raspberries break down, sugar dissolves, and sauce thickens, 4 to 6 minutes. Transfer into a heatproof container to cool.
- In a small mixing bowl, whip the cream cheese until fluffy with a handheld mixer or a fork. Fold the lemon curd into it and set aside.
- Melt the butter and unroll the phyllo dough on a clean surface. Work with one sheet of phyllo at a time, covering the rest with a damp towel to keep it from drying out. Brush butter over the sheet of phyllo, top with another sheet, and repeat until you have 3-4 layers. Do the same with remaining sheets.
- Cut the phyllo stacks in thirds lengthwise, using a pizza cutter or sharp knife. Each long strip will make one turnover. Spoon about 1 Tbsp each of raspberry sauce and lemon curd mixture near the short end of each strip.
- Lift one corner of dough over the filling, toward the long side of the strip, to enclose it in a triangle. Continue folding the triangle up and over itself, working your way down the length of the phyllo strip as if you are folding a flag. When you reach the end of the strip, seal the edges with butter and lay the turnover seam side down on a baking sheet. Continue with the rest of filling.
- Brush the tops of each turnover with melted butter and bake for 15 minutes, until golden brown. Serve warm or at room temperature.
Nutrition
Calories: 220kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 110mg | Fiber: 1g | Sugar: 8g
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