Wisconsin Cheesy Turnovers

Name: Wisconsin Cheesy Turnovers
Prep time: 2 h 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 36 turnovers
Ingredients: 1 cup flour; 1/2 cup butter, softened; 1 (3 ounce) package cream cheese, softened; 2 eggs, slightly beaten; 2 cups shredded medium-aged brick cheese (8 oz.); 2 tablespoons finely chopped onions; 1/2 teaspoon ground coriander; 1/8 teaspoon salt; 1 egg white, slightly beaten; 1/2 cup sesame seeds

Submitted by Hey Jude

"This looks like a nice cocktail snack. Recipe from Chicago Sun-Times. Prep time includes dough chilling time."

Download

photo by Lalaloula

Ready In:: 2hrs 35mins
Ingredients:: 10
Yields:: 36 turnovers

ingredients

1 cup flour
¹⁄₂ cup butter, softened
1 (3 ounce) package cream cheese, softened
2 eggs, slightly beaten
2 cups shredded medium-aged brick cheese (8 oz.)
2 tablespoons finely chopped onions
¹⁄₂ teaspoon ground coriander
¹⁄₈ teaspoon salt
1 egg white, slightly beaten
¹⁄₂ cup sesame seeds

directions

In a medium bowl or in food processor, mix flour, butter and cream cheese until well-blended.
Shape soft dough into a flat ball.
Wrap in waxed paper and refrigerate about 2 hours To make filling, combine eggs, cheese, onion, coriander and salt until thoroughly blended.
Set aside.
On a lightly floured surface, roll dough to 1/8-inch thickness.
Dough should be elastic.
If dough is sticky, sprinkle with more flour.
Cut out 36 rounds using a 2 1/2 inch round cookie cutter.
Re-roll remaining dough if necessary.
Place 1 teaspoons.
of filling in center of each round.
Fold in half and seal edges with a fork.
Brush tops with egg white and dip tops in sesame seeds.
Arrange on lightly butter baking sheet.
Baked in a preheated 375°F oven for 20 minutes, or until golden brown.
Serve warm, or at room temperature.

Questions & Replies

Got a question? Share it with the community!

Reviews

Taste wise these yummy little flaky pastries deserve way more than 5 stars! They were so yummy, we could not stop eating them. :) Mmm, the combination of sesame seeds, cheese, onion and the flaky crust was just addictive! Mmmm!<br/>However I, too, had a little problem with the filling being way too much for the amount of pastry this makes. Using an 8cm cookie cutter I ended up with 16 pastries and a lot of leftover filling, which I put on top of the pastries. lol<br/>THANK YOU SO MUCH for sharing a wonderful idea with us, Jude. Ill make this again and maybe also come up with a few different filling ideas for a mini pastry buffet at my next party.<br/>Made and reviewed on recommendation of AZ July 2011.

Lalaloula
These have a nice light-flaky crust and bake up quickly. I did have a problem with the dough folding over the filling to seal, it was tearing so just put a little less filling. Will make again, just use a bigger cookie cutter. Made for My-3-Chefs Nov 2009.

AZPARZYCH