Apricot-Cream Cheese Turnovers

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.