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Apricot-Cream Cheese Turnovers

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Source: Cooking at a Glance - Pies & Pastries

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Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  Makes 15 turnovers

Like a cheesecake wrapped in pastry, each of these rich little desserts is truly satisfying. They're a welcome addition to a tray of assorted pastries and cookies.

RECIPE INGREDIENTS

Pastry for Double-Crust Pie

One 3-ounce package cream cheese, softened

1 egg yolk

1/3 cup apricot or peach preserves

1 cup sifted powdered sugar

1/4 teaspoon vanilla

1-2 tablespoons milk

Other necessary recipes:
Basic Pie Pastry

Apricot-Cream Cheese Turnovers Recipe at Cooking.com

DIRECTIONS

Roll pastry into a 16x12 inch rectangle. Cut into fifteen 4-inch squares. Cover pastry with plastic wrap and set aside while preparing filling.

In a small mixing bowl beat cream cheese and egg yolk with an electric mixer till combined. Stir in the apricot or peach preserves. Spoon about 1 tablespoon of the cream cheese mixture onto each pastry square. Moisten edges with a little water. Fold each pastry square in half diagonally, sealing edges well by pressing with the tines of a fork. Cut slits in top crust. Place on an ungreased baking sheet. Bake in a preheated 375° oven for 15-20 minutes, or till golden. Cool on a rack.

Meanwhile, in a small mixing bowl stir together the powdered sugar, vanilla, and enough milk to make an icing of drizzling consistency. Drizzle icing over warm turnovers.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 15 turnovers

Calories:

209

Fat. Total:

12g

Fiber:

Carbohydrates, Total:

24g

Sodium:

99mg

% Cal. from Fat:

52%

Cholesterol:

20mg

Protein:

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