Puff Pastry Apple Cream Cheese Turnovers

"Three Ghostesses"

Three little ghostesses,

Sitting on postesses,

Eating buttered toastesses,

Greasing their fistesses,

Up to their wristesses.

Oh, what beastesses

To make such feastesses!

Puff Pastry Apple Cream Cheese Turnovers

Cook's Notes: Yummy bakery-style puff pastry turnovers are made right in your kitchen. A juicy apple pie filling mixed with cream cheese makes for a satisfying autumn treat any time of the day.  One puff pastry sheet makes 9 small turnovers as shown above or 4 large ones. I used two Granny Smiths and one Honeycrisp for this recipe. To reheat-place turnovers on a baking sheet @ 400 degrees for 2 minutes.

The recipe was adapted from BHG.

Ingredients:

• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 3 cups peeled, cored, and chopped Jazz, Granny Smith, Honeycrisp or Jonagold apples
• 1/4 cup water or apple juice/cider
• 2 ounces cream cheese, cut up and softened
• 1 tablespoon all-purpose flour
• 1 egg yolk
• 1 egg
• 1 sheet thawed from a 1- 17.3 ounce pkg. frozen puff pastry sheets
• Powdered sugar

Directions:

• Line 1 large baking sheet with parchment paper.
• For filling, in a large skillet heat butter and brown sugar over medium heat until butter melts. Add apples. cinnamon and 1/4 cup water or apple juice. Cover and cook 5 minutes. Uncover and cook 6 minutes more or just until apples are tender, stirring occasionally. On low heat add in flour, cream cheese, vanilla, and egg yolk. Mix well and remove mixture from skillet place in a bowl and refrigerate for 20 minutes. 
• Preheat oven to 400 degrees. 
• On a lightly floured surface, unfold and roll out one pastry sheet to a 12-inch square. Cut into nine 3-1/2 -4-inch squares or cut into 4 squares for larger turnovers. 
  

• Spoon a rounded tablespoon of the filling into the center of each square.
  
• Brush the edges of pastry squares with water. Fold each pastry in half to form a triangle. Seal edges with the tines of a fork.

• In a small bowl combine the beaten egg and 1 tablespoon water. Brush half of the egg mixture over pastries. Arrange on the prepared baking sheet. Bake for 15 minutes or until puffed and golden. Remove; cool on a wire rack placed over waxed paper.
• Dust turnovers with a sprinkle of powdered sugar. Serve warm or let cool.