Help!! Turnovers without puff pastry?

I have some amazing apples and blackberries in the fridge that I'm dying to turn into turnovers, but I dislike puff pastry. I'm thinking of a dough recipe that I swear I've seen before that used cream cheese in a basic tart dough? Could I just use a basic tart dough? I'm concerned about the wetness of the berries.

If it doesn't have puff pastry, should I still be calling them turnovers? Or have they evolved into something else by now, like hand pies?

Please help!


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.