Recipe | "Cinnamon Apple Cream Cheese Turnovers" by Sue Ready

Cinnamon Apple Cream Cheese Puff Pastry, a bakery item you can make in your own kitchen using puff pasty sheets. To add a more complex flavor use Saigon cinnamon and two different kinds of your favorite baking apples. 

The recipe was adapted from a BHG Special Publication Fall Recipes.  It can be found in grocery stores and large bookstores. The recipe makes 9- 3  inch turnovers.

Cooking Tip: To warm and crisp up later reheat at 400 degrees for 2 minutes.

  • 2 TB. butter
  • 1/3 cup packed brown sugar
  • 3 cups peeled, cored, and chopped Jazz, Granny Smith, or Jonagold apples
  • 1 tsp. Saigon cinnamon
  • 5 ounces cream cheese, softened and divided
  • 2 TB. flour
  • 1 egg yolk
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 cup powdered sugar
  • 1/2 tsp. almond extract 
  • Milk as needed

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone pad.
  • For filling, in a large skillet heat butter and brown sugar over medium heat until butter melts. Add in apples, cinnamon and 1/4 cup water. Mix and cover, cook 5 minutes. Uncover and cook 8 to 10 minutes more or just until apples are tender, stirring occasionally. Remove and cool slightly. Stir in 4 oz. of the cream cheese, the flour, and egg yolk; mix well.
  • On a lightly floured surface, unfold and roll out slightly pastry sheet to a 10 inch square. Cut into nine 3-1/3 inch squares. Spoon a rounded tablespoon of the filling into the center of each square. Brush edges of pastry squares with water. Fold each pastry in half to form a triangle. Seal edges with the tines of a fork. In a small bowl combine the beaten egg and 1 TB. water. Brush half of the egg mixture over pastries. Arrange on prepared baking sheet. 
  • Bake 14-15-minutes or until puffed and golden. Remove; cool on wire rack placed over waxed paper.
  • In a medium bowl beat the remaining 1 oz.cream cheese with a mixer on medium until smooth. Gradually beat in powdered sugar. extract and enough milk, 1 tablespoon at a time, to reach a thick drizzling consistency. 
  • Drizzle icing over the turnovers. Serve warm or let cool.

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