Instructions:

Cream Cheese Jam Turnovers

Source: Gourmet - March 1993

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 teaspoon water
1 1/2 tablespoons granulated sugar for sprinkling the turnovers

On a lightly floured surface, roll out each sheet of pastry into a 12-inch square and cut each square into 4 (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 the sugar, bake them in the upper third of a preheated 425 degree F oven for 12 to 15 minutes, or until they are puffed and golden. Serve warm.

Makes 8 turnovers.

Per serving: 425 calories; 26 g fat (9.5 g saturated fat; 55 percent calories from fat); 43 g carbohydrates; 50 mg cholesterol; 201 mg sodium; 6 g protein; 1 g fiber