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

And oh what a feastesses, with Apple Cream Cheese Turnovers

Cook's Notes: Yummy bakery-style puff pastry turnovers made right in your kitchen. Juicy apple pie filling mixed with cream cheese makes a satisfying autumn treat anytime.  One sheet of puff pastry 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 apple juice or cider
• 2 ounces cream cheese, cut up and softened
• 1 tablespoon all-purpose flour
• 1 egg
• 1 egg yolk
• 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, remove from the skillet, transfer to a bowl, and refrigerate for 20 minutes. 
• 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 the egg mixture over the pastries. Refrigerate the baking sheet with turnovers for 10 minutes. 
• Preheat oven to 400 degrees. 
• Bake for 15 minutes or until puffed and golden. Remove; cool on a wire rack that has been placed over a sheet of waxed paper.
• Dust turnovers with a sprinkle of powdered sugar. Serve warm or let cool.