Talmouses de Saint–Denis

(St. Denis Turnovers)

St. Denis Turnovers

October 9: Feast Day of St. Denis

We enjoyed Paris in the springtime many years ago, especially visiting the various churches with gorgeous Gothic architecture and stunning stained glass windows. Although we were not able to take a trip to the northern part of the French capital to see the abbey and basilica of the country’s patron saint, St. Denis, we did notice Notre Dame Cathedral’s grotesque gargoyles and several saint statues. The one of St. Denis the martyr was macabre—his iconography depicts the third-century bishop holding his severed head! St. Denis’ life story is legendary and his turnovers are traditional. Try talmouses de Saint-Denis for his feast day.

St. Denis at Notre Dame


(Adapted from Cooking with the Saints by Ernst Schuegraf)


  • ½ cup cream cheese
  • 2 eggs, divided
  • 1 tablespoon flour
  • salt and pepper to taste
  • 1 package (2 sheets) puff pastry (we used Pepperidge Farm brand)


In a bowl, combine the cream cheese, one egg and flour. Season generously with salt and pepper. Mix well. Roll out the sheets of puff pastry and cut into three-inch squares.

St. Denis Turnovers

Place about a teaspoon of the filling into the middle of each square. Moisten the edges of the puff pastry with water, fold over and seal well. Brush with one beaten egg.

St. Denis Turnovers

Bake the turnovers in a preheated oven at 400 degrees F for 15-20 minutes or until golden brown. Yield: 18 turnovers.

St. Denis Turnovers