We’re eating flaky cream cheese pastry turnovers filled with cinnomany mission fig jam and sweetened whipped chevre and cream cheese.
It appears I have come down with a mild seasonal ailment: fig obsession! Pair that obsession with a huge block of chevre I got from Costco a couple of weeks ago along with the dreamy memory of Nicole’s blueberry-rubarb turnovers I ate back in June and you’ve got the equation for some reeeeaaally freaking tasty pastries! I can’t think of a thing that I would change about this recipe. The sweet, cinnamony fig jam worked perfectly with the sweetened chevre and the no-fail cream cheese pastry crust from The Art and Soul of Baking. If you live in an area that grows figs, I suggest snatching some up and making these turnovers immediately! And if you live in the San Diego area and make them I would love for some to be delivered to my apartment… just sayin’! 😉
Side Note: Nicole’s post I mentioned above offers a detailed photo tutorial of how to shape, cut and seal turnovers if you need some visuals to go along with a recipes!