Nov 02, 2015 In fact, with my first bite I felt a wave of nostalgia because they reminded me of (a much more delicious version of) the breakfast toaster pastries my sister and I adored when were kids – the ones that came with tiny packets of frosting to squeeze over top. Do you remember those? Just a handful of ingredients are needed: a box of frozen puff pastry, store-bought cherry pie filling, and some softened Canadian cheese made with Canadian milk- either Mascarpone or Cream Cheese. Both cheese options are delicious – I prefer the subtle, milky flavour of Mascarpone, but Cream Cheese is also great (a bit more tangy) and is perhaps more likely to be in your fridge already. If you’re finding it hard to spread the cheese on the soft pastry dough, don’t fret – just drop it by little 1/2-teaspoonfuls instead, it’ll melt and spread out inside the turnover as it bakes. Extra icing and turnovers can be refrigerated until ready to serve, just reheat turnovers in a low oven and bring icing back to room temperature and whisk with a fork before drizzling. They are really best served warm – well worth the effort to reheat. You can also prepare turnovers in advance and refrigerate unbaked for a day or two. They make an impressive addition to a holiday brunch menu without having to wake up extra early. Even with a houseful of family visiting, I thought we’d have a few extras to freeze, but they disappeared lightening-fast. Next time I might make them half the size for mini hand-held individual desserts (although I doubt that’ll help them last any longer!).
