Cream Cheese Turnovers

These are yummy! Prep time does not include refrigeration time for pastry.

• Ready In: 35 mins
• Serves: 9

Ingredients

• PASTRY

• 1 1⁄4 cups flour
• 1⁄2 teaspoon salt
• 2  teaspoons sugar
• 1⁄2 cup butter, chilled and cubed
• 1⁄8 cup  ice water

• FILLING

• 4  ounces cream cheese, cubed
• 1  egg yolk
• 1⁄3 cup  preserves, of your choice (I like strawberry)
• 1  egg white, slightly beaten
•  sugar, for dusting

• ICING

• 1⁄2 cup powdered sugar
• 1⁄4 teaspoon vanilla
• 2  tablespoons milk

Directions

1. Combine pastry dry ingredients in a food processor. Pulse in butter 10 seconds, then water for 10 seconds. Form into a ball and refrigerate for 1 hour.
2. Roll pastry in a 12x12 rectangle. Cut into nine even squares. Cover and set aside while preparing filling.
3. For filling, beat together cheese and yolk until combined. Add preserves and mix well. Spoon equal amounts of mixture onto each pastry square.
4. Moisten edges of pastry with water. Fold to form a triangle and seal edges with the tines of a fork. Brush with egg white and dust with sugar.
5. Cut 2-3 air vents in the top of each turnover. Place on a cookie sheet and bake at 375 degrees for 15-20 minutes.
6. For icing, beat sugar, vanilla, and milk until smooth. Place icing in a sandwich baggie, nip off 1/8" of one corner. Squeeze icing over warm turnovers.