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Cheesy Turnovers

  • 36servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup butter, softened

  3. 1 (3-ounce) package cream cheese, softened

  4. 2 large eggs, slightly beaten

  5. 2 cups (8 ounces) shredded Wisconsin Medium-Aged Brick cheese

  6. 2 tablespoons finely chopped onion

  7. 1/2 teaspoon ground coriander

  8. 1/8 teaspoon salt

  9. 1 egg white, slightly beaten

  10. 1/2 cup sesame seeds

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix flour, butter and cream cheese until well-blended. Shape soft dough into a flat ball. Wrap in waxed paper and refrigerate about 2 hours.

  2. To make filling, combine eggs, cheese, onion, coriander and salt until thoroughly blended. Set aside.

  3. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut out 36 rounds using a 2 1/2-inch round cookie cutter. Re-roll dough if necessary.

  4. Place 1 teaspoon of filling in center of each round. Fold in half and seal edges with a fork. Brush tops with egg white and dip in sesame seeds.

  5. Arrange on lightly buttered baking sheet.

  6. Bake at 375°F (190°C) for 20 minutes or until golden brown.

  7. Serve warm or cool.

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