Lemon Cream Cheese & Berry Turnovers

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 ounces, weight Cream Cheese, Softened To Room Temperature
• ¼ cups Confectioners Sugar
• 1 teaspoon Grated Lemon Zest
• ½ whole Lemon, Juiced
• 1 whole Egg, Separated, Divided Use
• 1 package Puff Pastry, That’s Been Thawed For A Day In The Fridge (a Package Contains 2 Sheets)
• ¼ cups All-purpose Flour, For Rolling The Dough Out
• 1 teaspoon Berry Preserves, Blueberry, Blackberry, Raspberry, Or Mixed Berry Would Be Nice
• 1-½ Tablespoon Water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Separate the egg. Beat the yolk with a little of the water for an egg wash. Beat the white with the remaining water in a separate small bowl for sealing.

3. In a bowl, beat the softened cream cheese, confectioners sugar, lemon zest and lemon juice until smooth and fluffy.

4. Lightly flour a work surface. Unroll the thawed puff pastry sheets and roll each slightly larger. Cut each sheet into 9 squares for 18 total.

5. Place a small spoonful of the cream cheese filling in the center of each square. Divide the berry preserves evenly among them, about a dab each.

6. Brush the edges of each square with the egg white. Fold into triangles and press the edges firmly with a fork to seal.

7. Arrange the turnovers on the lined baking sheet. Brush the tops with the egg yolk wash and cut a small vent slit in each.

8. Bake for 12 to 14 minutes until puffed and golden. Cool on the sheet for 5 minutes before serving.