Cream Cheese Jam Turnovers
Source of Recipe
Gourmet, March 1993
List of Ingredients
- 2 sheets frozen puff pastry, thawed
- 3/4 cup cream cheese
- 3/4 cup jam, such as apricot or cherry, or orange marmalade
- Egg wash made by beating together 1 large egg and 1 tsp water
- 1-1/2 Tbsp sugar for sprinkling the turnovers
Instructions
- On a lightly floured surface, roll out each sheet of pastry into a 12-inch square and cut each square into four 6-inch squares. Put 1-1/2 tablespoons of the cream cheese in the center of each square, top it with 1-1/2 tablespoons of jam, and brush the edges of each square with water.
- Fold the squares in half diagonally to form triangles, pressing the edges together firmly, and press the edges with the tines of a fork to seal them well.
- Arrange the turnovers on a dampened baking sheet, brush them with the egg wash and, with a sharp knife, cut several slits (for steam vents) in the top of each turnover. Sprinkle the turnovers with sugar and bake them in the upper third of a preheated 425º F oven for 12 to 15 minutes, or until they are puffed and golden. Serve them warm.
Makes 8 turnovers.
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