I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, December 12, 2021

Berry Chocolate Turnovers

Cream cheese chocolate dough filled with the most delicious chocolate, raspberry and cranberry filling!

I found this recipe awhile ago, it was for rugelach. When I made them the filling oozed out all over the baking sheet and burned. But I liked the dough and I loved the filling, so I thought I'd give it second try. I added cocoa to the original dough recipe, which is a very easy dough to handle. And made mini turnovers instead of rolled crescent cookies. It worked out much better!


1 cup + 2 tbsps flour
1 1/2 tsps sugar
1/4 tsp salt
2 tbsps cocoa powder
1/2 cup butter, room temperature and cubed
1/2 cup cream cheese
1 tbsp Greek yogurt

3/4 cup dry cranberries
1/2 cup water
1/4 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 cup seedless rasperry jam
1/2 cup toasted walnuts, finely chopped
1/2 cup mini chocolate chips

Icing sugar for dusting

To make the dough combine the butter, cream cheese and Greek yogurt together in a food processor. Mix the flour, sugar, salt and cocoa and add it in 3 additions at first pulsing then processing on high until a ball forms. Make 2 discs out of the dough and wrap in plastic wrap. (They look like hamburger patties) Refrigerate the discs for 1 hour.
Meanwhile prepare the filling. Toast the chopped walnuts in a frying pan then set aside. In a saucepan combine the dry cranberries, water, brown sugar and cinnamon. Simmer on medium heat about 15 minutes or until the liquid is absorbed.
Remove from heat and stir in the chocolate chips. Stir until melted then add the vanilla, raspberry jam and toasted walnuts. Let cool.

When the dough has chilled sufficiently take one disc out and roll it to about 1/8" thickness. Cut 2 1/2" squares, fill with a scant tsp of filling and fold in half to form a triangle. Seal edges with a fork and cut a couple of small vent holes in the top. Place them on a lined cookie sheet. Repeat with the second disc.

Bake at 375°F for 10 minutes, and yes a little of the filling oozed out but not nearly like it did with the rugelach.

Once cooled, dust with icing sugar.

Makes 22-24 mini turnovers.

Note: I had a good amount of filling left over. I might make up another batch of this dough, make little pies or I may spread it between two sugar cookies 😋

Dec 17 note: Got around to making little pies out of the leftover filling with some store bought pie dough and we've got a dozen or so chocolate cranberry mini pies 🙂
375°F for 15 minutes 

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