Chocolate Almond Cheesecake Turnovers

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Chocolate Almond Cheesecake Turnovers

Cheesecake, chocolate, and sweet yeast bread. These three dessert components combine for a decadent dessert that is perfect for any time of the day. Serve for breakfast or brunch with coffee, as a quick afternoon snack when your sweet tooth is calling, or even for dessert after dinner. They make a lovely presentation and they taste delicious!

Ingredients

  • Dough:
  • 1 (1/4 oz.) pkg. active dry yeast
  • 1/2 cup warm milk (about 110 degrees)
  • 1/2 cup granulated sugar, divided use
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 4 cups all-purpose flour, plus about 3/4 cup more for kneading and rolling
  • Filling:
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract
  • 1 (4.4 oz.) milk chocolate candy bar, melted
  • Chocolate Glaze:
  • 3 Tablespoons chocolate hazelnut spread
  • 1 Tablespoon unsalted butter, melted
  • 1 Tablespoon warm water
  • 1/4 teaspoon almond extract
  • 1 cup powdered sugar
  • Almond Glaze:
  • 1-1/4 cups powdered sugar
  • 1/4 teaspoon almond extract
  • 1-2 Tablespoons water
  • Garnish:
  • 8 medium strawberries, stemmed and quartered

Instructions

  1. In a large mixing bowl, stir together yeast, milk, and 1 teaspoon of sugar. Set aside for 5 minutes. With mixer on low speed, beat in remaining sugar, sour cream, butter, salt, eggs, and extract. Beat in 1 cup of flour. Gradually beat in remaining 3 cups of flour. Knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
  2. Place in a large greased bowl. Cover with a towel. Place in a warm place and allow to rise for 1 hour or until double in size.
  3. Punch down dough and divide into 30 balls of dough. On a lightly floured surface, roll each dough into a 4-inch circle. Line two large baking sheets with parchment paper. Place 15 dough circles on each baking sheet.
  4. For filling, in a small deep mixing bowl, beat cream cheese, sugar, and extract together on low speed until smooth. Beat in melted candy bar. Place a generous tablespoon of filling on one half of each dough circle. Fold other half over filling and seal edges to form turnovers. Cover and place in a warm place. Allow to rise for 30 minutes.
  5. Heat oven to 350 degrees. Bake turnovers for 12-15 minutes or until golden brown, rotating pans halfway through baking time to brown evenly. Remove from oven and cool for 10 minutes.
  6. For chocolate glaze, in a small deep mixing bowl, with mixer on low speed, beat together first four ingredients. Gradually beat in powdered sugar. Place in a quart size resealable plastic bag. Snip a small hole in one bottom corner. Drizzle evenly over turnovers.
  7. For almond glaze, in a small deep mixing bowl, with mixer on low speed, beat powdered sugar, extract, and 1 tablespoon water until smooth. Beat in additional water, ½ teaspoon at a time, until drizzling consistency is reached. Place in a quart size resealable plastic bag. Snip a small hole in one bottom corner. Drizzle evenly over turnovers.
  8. Top each with a strawberry quarter. Serve immediately. Makes 30 turnovers.
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Yield: Makes 30 turnovers
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