Incredibly flaky, buttery cream cheese pastry envelops a sweet nutty filling of spiced prunes and walnuts, elevated with a hint of citrus and bourbon. Whether enjoyed warm from the oven or at room temperature, these turnovers are a delightful treat for any occasion. Easy to transport for fall parties, tailgating, or barbecues.
2 C Flour, all purpose
¼ C Sugar
½ tsp Kosher salt
2 sticks Real California salted butter, cold & cut into small pieces
1 (8-ounce) brick Real California cream cheese, cold & cut into small pieces
6-8 Tbsp Orange juice from 1-2 California oranges, ice-cold fresh
Egg wash (1 large egg yolk beaten with 1 Tbsp water)
1 Tbsp Sugar, turbinado
½ tsp Cinnamon
Powdered sugar, for dusting
¾ C California walnuts, toasted
1 C California prunes, pitted
1 California orange, zest only
¼ C California honey
½ tsp Cinnamon
1 Tbsp Bourbon or fresh orange juice
To make the crust, whisk together the flour, sugar, and salt in a medium size bowl. Toss in the cold, cubed butter and cream cheese and then use your fingers or a dough cutter, work the butter into the flour mixture. Until the butter and cream cheese are in pea-sized pieces. Add in the cold juice, starting with 6 tablespoons then adding more a tablespoon at a time until the dough holds together when you squeeze a handful.
Dump out the dough mixture on a clean counter. It will be moist and shaggy. Divide the dough in two equal pieces and gently knead each dough into round, flat disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to overnight.
While the dough is chilling, make the filling. Combine the walnuts, prunes, honey, orange zest, cinnamon, and juice or bourbon in a food processor and pulse until nuts are finely chopped and filling becomes a thick paste.
Heat the oven to 375 degrees F. Once the dough has been chilled, roll out each dough round on a lightly floured surface to a ¼-inch thick round, about 15-inches wide. Lightly flour the two rounds and place them on top of each other. Cut the circle into 12 wedges, like a pizza.
Remove the top wedges of dough and place about an inch apart on two parchment-lined baking sheets. Scoop about 1 tablespoon of the walnut filling and roll into a 4-5 inch log. Lay one in each triangle, leaving a 1/2-inch border on the sides and a 1 1/2-inch border at the wide end. Brush the borders lightly with the egg wash. Cover with the top triangle, pressing the side edges firmly to seal. At the wide end of each wedge, fold the crust over and crimp decoratively to seal. If you wish to freeze the turnovers for later, do so at this point. If continuing to bake, brush with more egg wash. Stir together the turbinado sugar and cinnamon and then generously sprinkle the cinnamon sugar over the top. Cut 2 slits on top of each turnover.
Chill turnovers in the refrigerator for at least 30 minutes and up to overnight before baking.
Bake the turnovers until the crust is deep golden brown, about 25-35 minutes.
Once the turnovers are done remove them from the oven and let cool for 5 minutes. Transfer the turnovers to cooling racks. Dust with powdered sugar. Serve warm (best this way!) or at room temperature.
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