Sunday, April 19, 2020

FIVE Ingredient Recipe: Churro Cheesecake Turnovers #fiveingredients #easybake #cheesecake #churro #cinnamonsugar #turnover #quarantinecooking

The idea behind today's recipe is pretty simple: a recipe doesn't have to have a mile-long list of ingredients to be delicious. In these days of staying inside, simple really is these deceptively Churro Cheesecake Turnovers perfectly demonstrate. Using five basic ingredients I always have in my kitchen, I can whip up a batch of these flaky pastries in less than 30 minutes. They're comforting and so versatile -- a sweet breakfast pastry, a delicious snack with a cup of tea or coffee, or even a great dessert for your next Tex-Mex feast! A while back, a delicious Sopapilla Cheesecake Squares recipe made the rounds...this recipe is my riff on that popular recipe! I always keep a package of puff pastry in my freezer. It's one of my go-to ingredients for making simple appetizers and desserts that only look complicated. For these turnovers, squares of puff pastry are filled with sweetened cream cheese and baked. Just before serving, they're generously covered in cinnamon sugar. 

Churro Cheesecake Turnovers
a Weekend Gourmet Original
Ingredients (makes 9 pastries):
  • 1 sheet frozen puff pastry, thawed
  • 8 ounces whipped cream cheese
  • 1/2 cup + 1/2 cup granulated sugar
  • 1 tbs. pure vanilla extract
  • 1 tbs. cinnamon 
Step 1: Preheat oven to 425℉. Line a large rimmed baking sheet with parchment [NOTE: You can purchase some really great rimmed baking sheets at Sur la Table]. and place the thawed puff pastry on top. Make the cheesecake filling by combining the whipped cream cheese, vanilla, and 1/2 cup of the sugar in a medium bowl until completely combined into a fluffy filling. 
Step 2: Cut the puff pastry into nine squares (three across and three down). Separate the squares and place a tablespoon or so of the cheesecake filling in the center of each puff pastry square. Fold the puff pastry into a triangle, completely enclosing the filling. Use a fork to completely seal the edges of the pastries -- this is important to prevent the filling from leaking out during baking. Bake until golden brown and puffed -- approximately 12 minutes. Be sure to rotate the pan halfway through baking for even baking.
Step 3: While the pastries bake, combine the remaining 1/2 cup sugar and the cinnamon in a shallow dish. Note: if some of the filling leaks from the pastries during baking, don't panic: they'll still taste fantastic. While the pastries are hot, quickly toss them in the cinnamon sugar on both sides. Place on a serving platter and sprinkle with any remaining cinnamon sugar -- the more, the better! Let the pastries cool for at least 10 minutes before eating -- the filling is lava-hot right out of the oven. The inside of each turnover is flaky, with the creamy center.
These goodies are so decadent you'll never believe they're so easy to make with simple kitchen staples! The outside is flaky and crispy, and the inside is creamy and rich. The generous coating of cinnamon sugar brings everything together perfectly. I hope you'll give these addictive little pastries a try soon -- they're perfect for Cinco de Mayo coming up!

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