Berry Walnut Peach Cream Turnover

Berry Walnut Peach Cream Turnover 

8 oz. cream cheese, softened
3/4 cup powdered sugar + 1 Tbs. for dusting
1 large egg
1 1/2 cup Artisana Organics Raw Walnut Butter, divided
1 tsp. vanilla extract
pinch of sea salt
12-14 sheets phyllo pastry dough
1 1/2 sticks salted butter, melted and divided
1 1/2 cup mixed berries (strawberries and raspberries)
2 Tbs. Peach Jam**
2 Tbs. chopped walnuts

**Prepare the Peach Jam as directed, without the pecans.

 

Preheat oven to 350 degrees.

 

Combine the cream cheese, powdered sugar, egg, 1 1/4 cup Artisana Walnut Butter, vanilla, and salt in a medium bowl. Beat until smooth.

 

Working quickly and covering the phyllo dough while not in use (to prevent drying…this stuff is delicate and particular), brush one sheet of phyllo with butter and fold into thirds. 

Repeat a few times and then spread about 1/3 of the cream cheese-walnut filling in the center of the pastry turnover so far. Repeat, buttering about 3 sheets before the next round of cream cheese-walnut mixture. On the third round, spread the creamy goodness on the outer edges of the turnover (see photos for further reference), and fold edges over in thirds.

Rotate 90 degrees and fold into thirds in the other direction.

Brush with all but 2 Tbs. of the melted butter.

 

Combine the last of the melted butter with the final 1/4 cup walnut butter. Stir rapidly until soft and spreadable.

Spread this atop the buttered turnover.

Top with the mixed berries. Dab the berries with the Peach Jam (to prevent drying fruit in the oven). 

Finally, sprinkle with chopped walnuts.

 

Bake for 30 minutes. 

Transfer to a wire baking rack, atop a lined baking sheet. Bake for an additional 30 minutes.

 

Allow to cool before dusting with sugar and slicing.