Lemon Cream Cheese & Berry Turnovers

1. Preheat oven to 400 F.
2. Line two sheet pans with parchment paper, or Silpat liners.
3. In a medium bowl using a whisk or a handheld electric mixer mix together the softened cream cheese, confectioners’ sugar, lemon zest, lemon juice, and just the egg yolk. Set the egg white and the batter mixture aside.
4. Dust a smooth, cold surface (marble or countertop works best, not wood) generously with flour. Remove one of the puff pastry sheets from the package. Return the other to the refrigerator for now. Place the puff pastry sheet onto the floured surface and roll it out to a 12 inch square.
5. Cut the 12 inch square into 9 equal smaller squares; a pizza cutter works really great for this.
6. Do these next steps; steps 6 through 9, in an assembly line fashion until you finish all the squares from the first sheet of puff pastry. In the center of each square, spoon about 1 tablespoon of the lemon cream cheese and top that with a slightly heaping teaspoon of berry preserves.
7. Fold the pastry over the filling; opposite corner to opposite corner, to make a triangle.
8. Use a fork to press and seal the sides closed; use a fair bit of pressure in doing this.
9. Use a clean pastry brush to dust any excess flour from the turnovers and lay them onto a sheet pan without them touching.
10. Whisk the egg white together with the water. Brush the egg white mixture onto the turnovers, completely coating the tops. Sprinkle about ¼ teaspoon of sugar over the top of each turnover.
11. Bake for 12 to 14 minutes, until the tops are a lovely golden brown color.
12. Remove the second sheet of puff pastry from the refrigerator while those are baking and repeat the process.

Lemon Cream Cheese & Berry Turnovers can be served warm or at room temperature.

Note: These turnovers are a little tart, if you would like them sweeter, add 2 more tablespoons of confectioner’s sugar to the cream cheese mixture, and increase the amount of granulated sugar to 3 tablespoons which will allow you to sprinkle ½ of teaspoon of granulated sugar over each of the turnovers.