Apricot Cream Cheese Turnovers

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.