Ingredients

• ½ cup Mariani Sweetened Berries ’n Cherries, finely chopped (about 60 g)
• 2 sheets puff pastry, thawed (about 17 oz / 480 g total) or 1 package refrigerated pie crusts (14 oz / 397 g)
• 4 oz feta cheese, crumbled (about 115 g)
• 2 oz ricotta cheese, drained (about 60 g)
• 2 tbsp chopped fresh parsley or chives
• ½ tsp finely grated lemon zest
• Pinch of black pepper
• Pinch chili flakes, optional
• 1 large egg + 1 tbsp milk or water, for egg wash
• Sesame seeds, for topping, optional
• Balsamic glaze or hot honey, for drizzling, optional

Instructions

• 1. Heat oven to 400°F (200°C). Line a large baking sheet with parchment.
• 2. In a bowl, mix feta, ricotta, dried berries and cherries, herbs, lemon zest, chili flakes (if using), and black pepper until combined.
• 3. On a lightly floured surface, roll pastry to about ⅛ inch (3 mm). Cut 10–12 squares (3½–4 in / 9–10 cm).
• 4. Add ~1 tbsp filling to one triangle half of each square, leaving a clean border.
• 5. Seal insurance: Brush a thin line of egg wash around the border, fold over to form triangles, and crimp edges firmly with a fork. Cut a small steam vent on top.
• 6. Chill the shaped turnovers on the sheet 10 minutes (especially if using pie crust) for cleaner seams.
• 7. Brush tops with egg wash and sprinkle sesame seeds if using.
• 8. Bake 15–18 minutes, until puffed and deep golden. Cool 3–5 minutes.
• 9. Drizzle with balsamic glaze or hot honey, if using, and serve warm.

• Add 1 tbsp chopped toasted walnuts to the filling for extra texture.