Cream cheese and cherry turnovers

Anyone who misses freshly baked pastries from the bakery should definitely try this recipe! These low-histamine cream cheese and cherry turnovers are quick to prepare and absolutely delicious!

This recipe is

• vegan
• Suitable for a low-histamine diet
• lactose-free

Preparation time

45 minutes

Ingredients for 6 servings

For the dough

• 150g spelt flour
• 130g oat cream cheese (1)
• 6g cream of tartar baking powder

For the filling

• 100 g oat cream cheese (1)
• 20 g starch
• 3 tablespoons maple syrup
• 100g frozen cherries
• 2 tablespoons of water
• 2 tbsp maple syrup
• 20 g cornstarch

preparation

• Bring the frozen cherries, water, and maple syrup to a boil in a pot.
• Mix 20g of starch with a little cold water and stir into the cherry mixture.
• Stir until it thickens and remove from the heat.
• Let it cool down.
• Mix the oat cream cheese (1) with starch and maple syrup.
• Knead a dough from spelt flour, cream cheese and baking powder.
• Roll out thinly on a floured work surface and cut into 6 squares.
• Place the squares on a baking sheet lined with parchment paper.
• Spread some cream cheese in the middle of the dough, then distribute the cherry mixture and fold the 4 corners into the middle.
• Bake in a preheated oven at 200 degrees for approximately 20-30 minutes until golden brown.

Our HistaFood tip

These pastries are perfect for breakfast, a low-histamine coffee break, or a snack on the go. If you're short on time, our organic oat cookies with coconut and blueberry are also a great snack or treat to enjoy with your coffee.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.