We are enjoying these tasty appetizers right now! These Cream Cheese Mushroom Turnovers are fabulous! I just thought, why wait to post this video! There is no time like the present! If you are a mushroom fan than you will love these tasty turnovers! The dough is easy to make and the result is always fantastic!
Cream Cheese Mushroom Turnovers disappear so fast! I, myself, never stop at one! Truth be told I never stop at two! You can make these as big or a small as you desire. I have even used refrigerated dough and they were a total success! The filling in these Cream Cheese Mushroom Turnovers is the best part of eating them. My late friend Marcel made these for me several times and I always think of her, every time I make them. She loved mushrooms more than anyone else I have ever met!
Have a look at our video for Cream Cheese Mushroom Turnovers below. I think you will be happy you did!
Cream Cheese Mushroom Turnovers
- 1 brick 8oz cream cheese, softened
- 1/2 cup butter
- 1 1/2 cups flour
- 2 tablespoons butter
- 1 large onion diced
- 1/2 pound mushrooms diced
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon thyme dried
- 1/4 cup sour cream
- 1 large egg beaten
In a medium sized bowl, using a stand or handheld mixer beat cream cheese and butter until smooth. Add flour. Beat until blended. Once dough starts to form just use your hands to knead and shape dough into a ball. Cover with a damp towel and refrigerate for at least an hour, if not two.
Preheat your oven to 375 degrees. Prepare a baking sheet with tinfoil and set aside. In a large skillet melt butter and saute onions and mushrooms until tender. Stir frequently. Add flour, salt, pepper and thymestir until blended. Add sour cream and stir some more until combined. Remove from heat and allow to cool.
Remove pastry ball from fridge and roll out on a lightly floured surface until it is less than 1/4 oz thick. Using a round cookie cutter or even a small bowl or glass, cut round circles out of the dough and set aside. I use a 4 inch wide glass usually. A little smaller or bigger you must either decrease or increase cooking time. Once you remove as many circles as possible knead dough again, roll it out until flat and cut some more circles keep doing this until no dough, or very little, is left.
In a small bowl beat your egg and grab a brush. Set aside.
Next, take your pile of circles and at your work station place a heaping spoonful on to the one half of the circle. Brush a little egg around the edges of the circle and fold empty half of the circle on top of the other half. Seal by pinching edge with your fingers and then use a fork to press gently around the edge. Repeat until every circle is full. Place each on your prepared baking sheet.
Using a sharp knife cut two or three slits in the top of each and brush on remaining egg. Bake for 25-30 minutes. Turnovers will turn a nice golden brown color when they are done. Remember to decrease or increase cooking time if your circles are smaller or bigger than 4 inches. Enjoy!