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
Companion recipe: Basic Pie Pastry
Roll pastry into a 16 x 12-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 degree F 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.
nutrition information per serving
209 calories; 12g total fat; 20mg cholesterol; 99mg sodium; 24g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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