When my husband and I bought our house nearly nine years ago, one of the first things we did was to buy a shiny new grill — a good one. We were young and excited and spared no expense on our appliances or grill — and that’s something I am very glad for. We made some really good decisions, even if they weren’t the most sensible ones.
Over the years, our grill has resided on three different sides of our house. It’s been bruised and beaten by weather and seasons, and has had parts replaced — including the hood after the original was crushed. But over the years it has remained as reliable as the day we bought it. Still, when I went to turn it on last fall and couldn’t even get the starter to click, I was concerned that our grill was nearing its end time. I mean how many lives can a grill have?
Thankfully, after a long winter of rest and with a fresh propane tank, it’s back to fabulous grilling. Heating it up and tossing dinner on the grates is like a rite of passage in the springtime — a symbolic gesture that formally says goodbye to winter and hello to the warmth and joy of spring and summer. I am so happy to be grilling again.
And these days, I am grilling something super fun. Like “hey, kids, mama’s the coolest” fun.
Grilled Raspberry Cheesecake Turnovers.
Seriously. Dessert on the grill is the best. And in this case, it’s also wildly craveworthy. These tender, flaky turnovers grill up with a note of smokiness. And they are literally stuffed with creamy vanilla-tinged cheesecake and sweet raspberry filling.
My goodness, they’re good.
Not a speck was left from these babies when I handed them over to the kids and Shawn. Not a single speck.
Dessert on the grill?!? Come on, that’s a smart summer grilling move. And just think how awesome everyone will think you are if you make these while dinner’s cooking.
What are you grilling these days?
- 1 refrigerated Pillsbury Pie Crust
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless raspberry jam, divided
- Preheat the grill to its medium setting or prepare charcoals for grilling.
- Unroll the pie crust onto a cutting board. Using a pizza cutter, cut the pie crust into four even pieces.
- In the bowl of a stand mixer, combine the cream cheese, lemon zest and vanilla extract. Combine, using the wire whisk attachment, at medium speed until fluffy. Be sure to scrap down the sides of the bowl at least once.
- Divide the cream cheese mixture evenly among the four pieces of pie crust, taking care to scoop it into the center. Top with 1 tablespoon of raspberry jam each.
- Moisten the edges of the pie crust. Fold each one into a triangle, pressing to seal the edges before folding them over.
- Cook on the grill for 5-7 minutes, until the bottom of the turnover is hardened and slightly browned. Gently flip each one over with a spatula and cook for an additional 4-5 minutes, until the dough is cooked all around.
- Let cool slightly before serving.
Holes in the dough will cause the filling to seep out – take care to avoid this. If you do get a hole, moisten the dough and press together to reseal. Take care to seal the edges of the turnovers tightly to prevent filling leakage.
Disclosure: I was compensated by Pillsbury for creating this recipe. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.