All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed according to package instructions
Raspberry jam or preserves
Block of cream cheese, softened

Line a baking sheet with parchment paper or a silpat; set aside. On a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. With a sharp knife or pizza wheel (+ using a ruler as a guide, if desired), cut into four equal squares. Place on prepared baking sheet; refrigerate until firm, about 15 minutes.

Assemble turnovers: after chilling pastry squares, spoon about 1 tablespoon of jam in center of each square, along with softened cream cheese. Using a pastry brush, dampen edges with water in a 1-inch border.

Fold dough in half diagonally, to form a triangle over filling. Press edges well to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).

Refrigerate until firm, about 30 minutes.

Preheat oven to 375°F while turnovers are chilling.

Bake until puffed and golden, about 15-20 minutes. Some jam may bubble up through vents or out of the sides – make sure you use a baking sheet with a raised edge so you don’t get messy raspberry jam spillage on the bottom of your oven!

Submitted by: Brian