1. Using a food processor, pulse together the flour and salt. Add the butter and cream cheese pulse until the mixture resembles coarse crumbs. Sprinkle with the ice water and pulse until the dough forms a ball; flatten into a disk, wrap and refrigerate for 30 minutes.
2. Preheat the oven to 425 degrees F. Flour the dough and roll it out 1/8-inch thick. Using a 4-inch round cookie cutter, cut out disks, then re-roll the scraps and repeat until you have 10 disks. Brush some egg around each rim, spoon 2 teaspoons preserves into each center and fold dough over to cover. Press the edges to seal and crimp with a fork.
3. Transfer the turnovers to a parchment-lined baking sheet, brush with the remaining egg and cut 2 small slits into the top of each turnover. Bake until golden, about 15 minutes; transfer to a rack to cool.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 113 (53%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 133.6mg||41 %|
|Sodium 116.1mg||4 %|
|Potassium 76mg||2 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 19.3g|
|Protein 5.4g||8 %|
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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: 213
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