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!
For the Crust: (Crust Recipe From The Art and Soul of Baking)
1 1/2 cups all-purpose flour
1 teaspoon sugar
pinch of salt
1/2 cup cold unsalted butter (one stick), cut in small cubes
8 oz. cold cream cheese,, cut in small cubes
For the Fig Jam:
1 lb fresh ripe mission figs, stems removed and quartered lengthwise
2/3 cup water
1 tsp ground cinnamon
1/2 tsp kosher salt
juice from 1 lemon
1/2 cup brown sugar
For the Sweetened Cheese:
4 oz chevre, at room temperature
4 oz cream cheese, at room temperature
3 1/2 tbsp granulated sugar
1/4 tsp salt
1 tbsp water
Prepare the crust dough: Add the flour, sugar and salt into the bowl of a food processor. Process to evenly dispurse all ingredients. Add the butter to the food processor. Process in short pulses until the butter/flour mixture resembles course bread crumbs. Add the cold cream cheese to the bowl. Process again in short pulses until a mass of dough forms.
Place dough on a clean, lightly floured surface. Briefly knead the dough and shape it into a square. Wrap the dough in plastic wrap and chill for at least 30 minutes and up to 2 days.
While the dough is chilling, prepare the different fillings.
Place all of the ingredients for the fig jam into sauce pan over medium-high heat. Stir. Bring ingredients to a boil then reduce heat to medium-low. Simmer over medium low heat, stirring and mashing the figs occasionally, until the mixture thickens and the liquid has cooked off, approximately 30-45 minutes. Remove from heat. The fig jam can be made several days in advance and chilled until ready to prepare the turnovers.
While the jam is cooking and the dough is chilling, place the soften chevre, cream cheese, sugar and salt in a mixing bowl. Cream the ingredients together using a wooden spoon or spatula until thoroughly combined into a light fluffy cheese mixture. This mixture can also be made upto 2 days in advance. Just chill until 2 hours before you're ready to use so that the cheese can soften to room temperature before use.
Preheat oven to 350 degrees.
Place chilled dough onto a lightly floured surface. Roll the dough out into a large square about 1/8" thick. Cut dough into 9 even squares using a pizza cutter. Place about 2 (1 tsp-sized) dollups of the sweetened cheese mixture in the middle of each pastry square. Next place 2 (1 tbsp sized) dollops of fig jam over the cheese in the middle of each pastry.
In a small mixing bowl, whisk together 1 egg and 1 tbsp of water to create an egg wash.
Lightly brush the egg wash around the outside edges of each pastry. The eggwash will act as a glue to help hold the turnovers together.
Careful to not puncture the dough, gently fold one corner over the filling and align it with the opposite corner to form a triangle. Next, gently press down around the edges of the triangle to seal the turnover. Using the tongs of a fork, work around edges to further seal and crimp the glued pastry. Repeat this process with all of the turnovers.
Line a a baking sheet with either parchment or sil-pat. Carefully transfer each turnover to the baking sheet. Using a sharp knife make three slits over the middle of each turnover to allow steam to escape during the baking process. Place the baking sheet with the turnovers into the refrigerator. Allow the turnovers to chill for about 15 minutes. (The crust will turnout flaky and more delicious if the butter in the dough is cold when it goes into the oven.)
Remove the turnovers from the fridge and light brush all over with eggwash (to encourage the pastries to brown). Place the pastries in the upper 1/3 of a preheated 350 degree oven. Bake for about 25-30 minutes until the turnovers are golden brown and the filling has begun to bubble.
Remove from the oven and place on a wire rack. Allow the turnovers to cool for at least 30 minutes before serving. To store, allow the pastries to cool completely then loosely cover or place in a spacious storage container. Turnovers can sit at room temperature for upto 2 days. Enjoy!