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French Apples and Cream Turnovers

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French Apples and Cream Turnovers

  • 1 package of puff pastry (frozen section)
  • 1-2 cups cinnamon apple filling
  • 1 cup prepared cheesecake filling 
  • 1 egg, beaten
  • sugar for dusting
  1. Preheat oven to 400 degrees.
  2. Thaw the puff pastry according to package instructions.
  3. Place both sheets on top of one another and roll out till they form a 15 inch square.
  4. Cut into 9 squares.
  5. Place a teaspoon of cheesecake filling in the center of each sheet.
  6. Then place a small scoop of apple filling on top of the cheesecake filling.
  7. Brush the edges with beaten egg and fold over to create a triangle.
  8. Crimp the edges with a fork and brush with more beaten egg.
  9. Place 3 knife pricks in the top of each turnover to vent the heat.
  10. Bake for 10 minutes at 400 degrees and then reduce the heat to 350 degrees and continue baking for 12 minutes.
  11. Serve warm.

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