Pear and raspberry cheesecake turnovers

MAKES: 8 Ingredients

225g (1 1⁄2 cups) plain flour

2 tbs icing sugar, plus extra, to dust

150g chilled butter, chopped 2 tbs iced water

125g cream cheese, chopped, at room temperature

55g (1⁄4 cup) caster sugar

1 tsp vanilla bean paste

1 ripe pear, peeled, cored, thinly sliced

16 small raspberries (or 8 large cut in half), plus extra, to serve 1 egg, lightly whisked

45g (1⁄3 cup) hazelnuts, coarsely chopped

White chocolate, melted, to drizzle

Method

Process the flour, icing sugar and butter in a food processor until coarse crumbs form. Add the water. Process just until mixture starts to come together. Wrap the dough in plastic. Place in the fridge for 30 minutes or until firm.

Preheat oven to 180C/160C. Line a large tray with baking paper. Roll out dough between 2 sheets of baking paper until 4-5mm thick. Use an 11cm-round cutter to cut 8 rounds from the pastry, re-rolling the pastry if necessary.

Beat the cream cheese, 2 tbs caster sugar and vanilla bean paste in small bowl until combined. Divide the cream cheese mixture among pastry rounds. Top each with 2 slices of pear and 2 raspberries. Brush edges of pastry with some egg. Fold pastry over to enclose filling and press lightly to enclose.

Use a fork to press the edges to seal. Place on the prepared tray. Brush the tops with egg. Sprinkle with hazelnuts and remaining 1 tbs caster sugar.

Bake the turnovers for 20 minutes or until golden. Drizzle with chocolate and dust with extra icing sugar. Serve with extra raspberries.