Cherry Cheesecake Turnovers
1 sheet frozen puff pastry from a 17.3 oz. pkg. thawed
1/2 cup cream cheese, softened, about 4 oz
3 T. sugar
1/2 cup cherry pie filling
1 egg, lightly beaten with 1 T. water
Heat oven to 425. Roll out pastry sheet into a 12 inch square on lightly floured surface. Cut into 4 squares. In small bowl, mix cream cheese and sugar. Blend together with spatula. Put 1 1/2 T. of the cream cheese mixture in the center of each square. Top with 2 T. pie filling. Brush edge of each square with water. Fold each square in half to form a triangle. Press edges together firmly and then fold them to seal securely. Place turnovers on greased baking sheet. With sharp knife, cut 3 small slits in top of each turnover and brush with egg. Bake until puffed and golden, 12 to 15 minutes. Cool on pan at least 5 minutes before serving. makes 4 servings
You may use blueberry pie filling instead of cherry for blueberry turnovers.
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