Cream Cheese and Jelly Turnovers

Found these at Work It Mom and surprised the kids with them this morning. I thought they were good, but had a little too much jelly for my taste. Children and the man of the house didn’t seem to think so.

cream cheese and jelly turnovers


2 refrigerated premade pie crusts
1/2 block cream cheese, softened
1 egg, separated
2T sugar, plus additional for sprinkling
1/8 tsp salt
8T jam


Preheat oven to 450.
Open and unroll your pie crust.
Cut it into quarters.
Fold each quarter in half length-wise so that you will be able to find the midline.
Cut four horizontal slits on one side of the fold, make sure you leave 1/4 inch all around the slits.
Place cut pie crust on foil lined baking sheet.
Separate the egg.
Put the yolk into a bowl and add the cream cheese, sugar and salt.
Mix it all up together until it is smooth.
Take one tablespoon of the cream cheese mixture and place it on the uncut side of the dough triangle.
Spread it around, leaving a 1/2 inch edge.
Next, spread a tablespoon of jam on top of the cream cheese.
Using your pastry brush, paint egg whites on the edges of the turnover.
Fold the cut side over the filled side and crimp the edge with a fork.
Brush egg white over the entire surface of the turnover.
Sprinkle sugar evenly on top.
Bake in the oven for 12-14 minutes, or until the filling begins to bubble and the turnover is a golden brown.

Filling will be hot, so serve to children carefully!!!

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