|
|
|
|
|
|
|
|
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
|
Other necessary recipes:
Basic Pie Pastry
|
|
|
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 |
Carbohydrates, Total: | 24g |
| Cholesterol: | 20mg |
Sodium: | 99mg |
Protein: | 2g |
| Fiber: | 1g |
% Cal. from Fat: | 52% |
Fat, Saturated: | 0g |
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Articles
|
|
|
|
|
|
|
|
| Shopping Ideas and Offers |
|
|
|
|
|
|