Ever woke up to find 5-6 projects staring you in the face? Okay, so there was not a half finished Halloween wreath with eyes standing at the foot of my bed. You know what I mean…realizing that all the things that you’d planned in your head and maybe even purchased supplies for, have not been touched. Right now, my list includes: a flying monkey costume for Zoe(yeah, she’s a dog…), Halloween wreath, preserving fall leaves, Halloween treat bags, and chocolate pie(I’ve got this whole Mad Men vs. “The Help” thing going on.) This list does not include routine housework, cooking/recipe development, running a business, and life. I’m not complaining…I actually relish the crazy!
1 sheet frozen puff pastry
2 oz cream cheese, softened
4 teaspoons apricot spread
1 tablespoon + 1 teaspoon sugar
½ teaspoon vanilla extract
1 tablespoon half & half
Preheat oven to 400 degrees. Thaw puff pastry sheet on wax paper or parchment. Cut puff pastry into 4 squares(I used a pizza wheel). In a small bowl, stir cream cheese and 1 tablespoon of sugar until well mixed. Add vanilla extract and stir well to blend. In another small bowl, beat egg and half & half. Using a pastry brush(or back of a spoon), apply a small amount of the egg mixture to the pastry squares. At the center of each pastry square, place ¼ of the cream cheese mixture. Top cream cheese mixture with 1 teaspoon of apricot spread. Fold each puff pastry square over, center point to center point, to create a triangle and seal all edges. Use the tines of a fork to further press and seal the edges. Lightly brush turnovers with egg mixture and sprinkle evenly with remaining 1 teaspoon of sugar. With a fork, poke the top of each turnover to allow steam to escape. If your puff pastry already has holes, you can omit this step.
Transfer turnovers to a parchment lined baking sheet and bake for 18 minutes.