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Apricot-Cream Cheese Turnovers

Source: Cooking at a Glance - Pies & Pastries
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
  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.
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
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: 1g
Carbohydrates, Total: 24g
Sodium: 99mg
% Cal. from Fat: 52%
Cholesterol: 20mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: c Reviewed: 04/02/2013
Making a 16 x 12 inch sheet of pastry into 4 inch squares makes 12, not 15 squares. So, one would end up with 12 pastries, right?
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