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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



1. 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.
   
   
2. 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.
   
   
3. 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.