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sugar free blackberry turnovers

Blackberry and Cream Cheese Mini Turnovers

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  • 4 frozen puff pastry sheets, slightly thawed
  • 1.5 pints fresh blackberries
  • 1/3 cup (divided) of the monk fruit sweetener blend (This sweetener can be subbed 1 to 1 with sugar)
  • 1 pkg. light cream cheese softened
  • 1/2 tsp. vanilla extract
  • 1 egg


  • ½ cup powdered sugar (there are a few powdered monk fruit blends available – like this one.)
  • 23 tsp. milk


  1. Combine blackberries and 2 tbsp of sweetener in a bowl and place in the fridge until ready to use.
  2. Combine cream cheese, 1/4 cup of sweetener, egg, and extract.
  3. Unfold puff pastry on a lightly floured surface and cut into 9 squares.
  4. Spread about a tablespoon of cream cheese mixture over the middle of the puff pastry square.
  5.  Add 1 tablespoon of blackberries on top of cream cheese.
  6. Fold the puff pastry over to make a triangle, using a fork seal edges of turnover.
  7. Bake at about 400 degrees until turnover is golden brown.
  8. Let turnovers cool for about 20 minutes.
  9. While cooling, mix the glaze. Combine 1/2 cup of powdered sugar (or sweetener) and 2 tablespoons of milk until smooth. If the glaze seems too thick, add another tablespoon of milk.
  10. Drizzle the glaze over the turnovers.