Dried Cherry and Golden Raisin TurnoversAlan Richardson
These turnovers could be served for breakfast, with coffee and juice, or for dessert.
Recipe information
Total Time
35 minutes
Yield
Makes 4
Ingredients
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
3 oz cream cheese, softened
2 tablespoons sugar
3/4 cup mixed dried sour cherries and golden raisins
1 large egg, lightly beaten
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Quarter puff pastry sheet with a sharp knife to form 4 squares. Stir together cream cheese and 1 1/2 tablespoons sugar, then divide among squares, spreading to leave a 3/4-inch border of pastry all around. Sprinkle fruit over cream cheese. Brush some egg on pastry border. Fold pastry into a triangle to enclose filling and crimp edges with a fork. Cut a small steam vent in tops of turnovers. Brush tops with more egg and sprinkle with remaining ‚ tablespoon sugar.
Step 3
Arrange on a lightly buttered baking sheet and bake in lower third of oven until puffed and golden brown, about 25 minutes.
