If you’ve got lots of potluck events coming up this month, then I’ve got the perfect solution for you. Make a big batch of these super yummy (and also impressive) savory Pesto Cream Cheese Turnovers, throw them in your freezer, and then pull out (and defrost) however many you need to take to each event!
They can be reheated and served warm, but they’re also great at room temperature, which is often unavoidable at long holiday parties. And I know these look like they’re for grownups, but I’m just warning you—my kids devoured them, too.
Also check out my Pesto Cream Cheese Bake…it’s similar and is always a hit at parties and holiday gatherings. Enjoy! :)
23 thoughts on “Pesto Cream Cheese Turnovers (an Appetizer!)”
These are great! I dont have a dough blade so I just used the regular blade to mix the butter with the flour and salt. Then I put it into a bowl and added the cold water. Worked perfectly.
Hi there. Both of these will help: http://www.bbc.co.uk/food/recipes/shortcrustpastry_1278 and http://www.amateurgourmet.com/2014/02/pesto-by-hand.html. :)
Does the food processor have to have a dough blade or component or does making it with just the regular food processor blade work? Thanks! These seem great for a party.
Hi. We’ve never attempted it without a dough blade.
I have the same question as Mary. Any tips on making these without a food processor? I have a Vitamix but doughs have not turned out real well using that, also no handheld pastry mixer.
Aft suggestions on how to recook these out of the freezer?
Hi Marci. I would thaw them overnight in the fridge, cover lightly with foil, and reheat until heated through in the oven or toaster oven.
Oh! I’m going to try this! I’m thinking maybe spinach would be good to use too aside from pesto.
I’m always looking for a better way to make whole grain crust – I made a lot of gross ones – but this looks so good! I am going to be trying it! Thanks for this recipe!
Those look great!! I want to make it but I don’t have a food processor. Any tips on how to make the dough without it? Thanks
Hi Mary. Both the pastry and the pesto can easily be made by hand. This may help: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto/. :)
The recipe looks delicious but, I must confess, I don’t think it’s ever a good idea to bring nuts to a potluck. Would the recipe work if I just omit the nuts? Or is there something else I could substitute?
Hi Cindy. You can just omit them. :)
I’m definitely going to try some variants of this! I love them. Though I’m hoping not using egg wash will be okay. I imagine that’s more for the shine effect and keeping in moisture than anything else, right? I’ll make some with cream cheese for my dairy eaters and I think I’m gonna try using some hummus for the vegan crowd! Thanks for the cute tutorial! Pictures are always so helpful! :D
These are so cute, Lisa! I’m having a birthday party soon and may have to try these out! I love experimenting with different types of pesto and would love to try a few different fillings.
I made these today and they were so incredibly delicious! I didn’t have pesto ingredients on hand so instead I made a sweet potato, pinto bean, lime juice and tahini dip to go inside. I had no issues with the cream cheese. So good! Because it was my first time making this recipe it did take longer to prepare than I expected, but I’m sure next time will be faster. Thanks for the recipe!
I’m looking forward to trying these!
These look so perfect for lunches or any time. Yum!
The dough recipe looks similar to that of the toaster pastries and when I add jelly and cream cheese to those the cream cheese absorbs into the dough. I’d be hesitant to try this recipe in case that would happen here too. Any thoughts?
Yes, it is the same basic pie crust and I had no issues with the cream cheese!
Are you using brick cream cheese or the spread? I would use brick style. It is much firmer.
Stacey, that’s an interesting thought. I think I did use it from a tub. I bet that’s what happened. I’ll make sure to use the brick kind when I try this recipe. Thanks!!
These look delicious! I’ve never attempted turnovers because I never had a mold..using the upside down glass is genius! Now I have no excuse not to make some.