Cranberry CreamCheese Turnovers

I have been coming up with a few new recipes

using Cranberries! I just love the slight sweetness

and tangy tartness of them.

These Turnovers are so simple yet they

taste as if you spent a long time in the kitchen.

**I will tell you this makes a LARGE amount of filling!

I did that on purpose. I placed the filling in some

half pint jars, tucked it in a basket full of

warm homemade biscuits for the neighbors.

So if you don't want "extra" filling just half the recipe.

This recipe was inspired by Country Living Magazine Nov.'11

Cranberry Cream Cheese Turnovers

(2) 8 oz. Cream Cheese- softened

2 Egg Yolks - reserve the whites

2 C. Powdered Sugar

1 tsp. Almond Extract

1 C. Cranberry Sauce Whole Berries

2 pkg. Puff Pastry- thawed

Cinnamon/Sugar for topping

Preheat Oven to 400

Beat together the cream cheese, powdered sugar.

Add in the egg yolks, cranberry sauce and extract.

Beat until smooth.

Roll out the puff pastry cutting into 5x5 inch squares.

Place a spoonful of filling in the center of each square.

Fold over into a triangle, brush edges of dough with egg white's.

Using a fork press the edges  together sealing them.

Brush the tops of each with the egg white's and sprinkle

with cinnamon/sugar. Place onto a parchment lined

cookie sheet and bake for 20 minutes.

*I then drizzled some melted white chocolate on top*

Have a Berry Merry Holiday!

Lark