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!

I relish the crazy even more when I have something good with my coffee to start my day.

Apricot Cream Cheese Turnovers
Makes 4

1 sheet frozen puff pastry
2 oz cream cheese, softened
4 teaspoons apricot spread
1 tablespoon + 1 teaspoon sugar
½ teaspoon vanilla extract
1 egg
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.