From: Mastering the Art of French Cooking V. 1 by: Julia Child About 40 Pieces 1. Mash the cheese in the bowl with a mixing fork. Beat in the butter, the the egg yolks, kirsch or cognac, pepper, and chives or onion tops. 2. Beat in the cream by tablespoons but do not let the mixture thin out too much. It should remain a fairly thick paste. Correct seasoning. 3. Roll out the dough into a rectangle 1/8 inch thick. With a ravioli wheel or a knife, cut the dough into 2 1/2-inch squares. 4. Preheat the oven to 425 degrees. 5. Place 1 teaspoon of filling in the center of each square. One by one, paint a 1/4-inch thick border of beaten egg around the edges of the pastry. Fold the pastry over on itself into a triangle. Press the edges together firmly with your fingers. Press them again making a design with the tines of a fork. Place on a buttered baking heet and continue with the rest of the turnovers. Paint the tops with beaten egg. Make shallow crosshatch lines with the point of a knife, and poke a 1/8-inch hole through the center of each pastry top so cooking steam can escape. 6. Bake in upper third of preheated oven for about 15 minutes, or until puffed and lightly browned. 7. Turnovers may be baked, then reheated. Baked turnovers may also be frozen, then set in a 425-degree oven for 5 minutes or so to thaw and heat through. Posted to Bakery-Shoppe Digest by Musique68 on Apr 10, 1998