Light, fluffy and bursting with a creamy fruit center, these Berry Cream Cheese Turnovers are perfect for breakfast, a mid-morning snack, or dessert!
Preheat oven to 350 F.
In a medium bowl, beat cream cheese and powdered sugar until smooth and creamy. Gently fold in mixed berries.
Separate each biscuit in half so you end up with 16 thinner biscuits. Press each biscuit into a large circle onto an ungreased baking sheet until almost double in size.
Spoon two tablespoons of cream cheese mixture onto the center of half of the biscuits. Take the remaining biscuits with no cream cheese and place one on top of each of the cream cheese biscuits, pressing down to seal. Lightly press the edges with a form to shape and seal the edges.
Bake for 15-20 minutes, or until golden brown. Remove from oven.
To prepare the icing, stir together powdered sugar and milk. Drizzle over warm biscuits and serve immediately. Enjoy!
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I used frozen blueberries and they were a hit! I didn’t fold them in half, but just spread the filling all over and piled on the berries. They were devoured in under 10 minutes.
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fishinwidow on 5.23.2015
Sounds yummy! Should the berries be thawed and drained before baking?