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Preheat oven to 400 degrees. Thaw puff pastry sheet on wax paper or parchment. Cut puff pastry into 4 squares with a pizza cutter.
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, apply a small amount of the egg mixture all over the pastry squares. At the center of each pastry square, place ? of the cream cheese mixture. Then 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. Transfer turnovers to a parchment lined baking sheet and bake for 18 minutes.
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|Serving Size: 1 recipe (131g)|
|Recipe Makes: 1|
|Calories from Fat: 310 (74%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 248.5mg||76 %|
|Sodium 313.5mg||11 %|
|Potassium 157.4mg||4 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.1g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 417
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