Trust me, you’re gonna love how simple these turnovers are! They’re an absolute breeze to whip up and they vanish like magic. Just grab some puff pastry from the store, stuff ’em with whatever pie filling you’ve got a hankering for (yup, canned works great—or go wild with homemade), then add a dollop of creamy cream cheese filling. To top it all off, give ’em a quick drizzle with a super easy glaze. It’s all about keeping things chill and fuss-free.

Prep Time: 5 minutes

Cook Time: 20- 25 minutes

Serves: 4, Recipe can be easily doubled

Ingredients:

1 sheet puff pastry, thawed according to package instructions

Flour for dusting

4 oz. Softened cream cheese

3/4 C. Powdered sugar, this will be divided

Canned fruit or homemade

1 egg + 1 T. water for egg wash

1-2 T. Milk

1 tsp. Vanilla extract

Depending on the filling, here are some add-ins:

Cinnamon, nutmeg, cocoa powder etc.

What to do:

Preheat oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions.

While your pastry is defrosting.

Prep a cooking sheet lined with parchment paper or treat with cooking spray.

In a small bowl, place the cream cheese and microwave for 30 seconds, just enough to soften but not cook. Once softened, add 2 tablespoons of powdered sugar. Mix well; set aside.

Beat together 1 egg and 1 T. water in a small bowl, set aside.

Once the pastry is ready, use a rolling pin to roll the pastry into an 11″ square, using flour for dusting if needed so the pastry won’t stick. With a pizza cutter or long knife, cut into four equal-sized squares. Place two tablespoons of cream cheese mixture in the center of each pastry square followed by two tablespoons of fruit mixture, leaving at least a 1/2″ border.

Brush egg wash lightly on the edges of the pastry (just enough to seal), bring the edges together, and crimp tightly along the edges with a fork to seal.

Transfer to your parchment-lined baking sheet, keeping them at least 1″ apart. With a paring knife, cut 2-3 small slits in the top of each turnover.

Refrigerate uncovered for 20 minutes before baking to reduce the chances of filling leaking out of pastries.

When your 20 minutes are up, brush the tops with egg wash (optional), and bake for 20-25 minutes or until golden and puffed.

Once the pastry is done, let it cool for 5 minutes. During this time, take your leftover cream cheese mixture and add 1/2 cup powdered sugar, 1-2 tablespoons milk, and vanilla extract. Mix well to your desired consistency and drizzle the glaze over the turnovers.