Raspberry Phyllo Dough Turnovers

We know how it goes- sometimes breakfast is a bowl of dry cereal just trying to get the kids out of the door on time during the week. If you’re anything like us and you try to change things up on the weekend, this Raspberry Phyllo Dough Turnover recipe is calling your name! This flaky, buttery phyllo dough is filled with a delicious raspberry cream cheese filling that is sure to please your family for a fun weekend breakfast. Feel free to change it up by using your favorite type of berry for the filling.

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raspberry phyllo dough turnovers

This flaky, buttery phyllo dough is filled with a delicious raspberry cream cheese filling that is sure to please your family for a fun weekend breakfast.

Raspberry Phyllo Dough Turnovers

Ingredients:

Instructions:

  1. First, mash the raspberries using a fork. Then, strain out the seeds, if desired. Add the sugar, cream cheese, and vanilla and whisk together until smooth. Set aside.
  2. For the phyllo dough, line a cookie sheet (#4020) with a silicone mat (#8436). Unfold a sheet of dough brush one side with melted butter. Repeat with 3 more sheets of dough.
  3. Once all 4 sheets are buttered, stack them on top of eachother and cut in half lengthwise.
  4. Next, use a Crestware Scoop (#3838) to scoop filling onto one sheet of dough about 1/2 inch away from the edge. Then, fold it into a triangle. Fold the remaining 3 sheets of dough in a triangle over the main part. Place seam side down on baking sheet. Repeat until there is no more filling.
  5. Then, bake for 15-20 minutes or until golden brown.
  6. While cooling, prepare the glaze by mixing together powdered sugar, lemon juice, and almond milk. Drizzle over the warm turnovers and enjoy!

Adapted from: https://athensfoods.com/recipes/raspberry-phyllo-dough-turnovers/

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