Cream Cheese and Jelly Turnovers

1 pre-made pie crust
2 oz cream cheese
1 egg, separated
1 Tbsp sugar
1 sprinkle salt
4 Tbsp jam

Unroll pie crust and cut into quarters. Fold each quarter in half to form a line down the middle, then unfold. On one half of each pie quarter, cut four horizontal slits, making sure to leave 1/4" between slits and edges.

Separate the egg. Combine yolk with cream cheese, sugar and salt, and mix until smooth. Spoon 1 Tbsp of the mixture onto the uncut side of each of the pie dough quarters; spread to within 1/2" of edges. Spread 1 Tbsp jam on each turnover, on top of cream cheese.

Using your finger or a pastry brush, paint the edges of each pastry with egg white. Fold cut side over the filled side and crimp the edges with a fork. Brush egg white over the tops of the pastries, and sprinkle with a little extra sugar.

Bake in a 450 degree oven for 12-14 minutes until filling begins to bubble and turnover is golden brown.

NOTES
From Ordering Disorder @ workitmom.com.
The kids loved these; I would have liked them better without the cream cheese, or with more jam.

Raspberry Cream Cheese Kringle

Dough:

4 c flour
1 c butter, slightly softened
2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
2 eggs, beaten
1 c milk

Filling:

8 oz cream cheese
1/2 c sugar
1 tsp vanilla extract
4 Tbsp raspberry jam
1 c chopped pecans

Glaze:

2 2/3 c powdered sugar
2 Tbsp butter, softened
4 Tbsp hot water
1 Tbsp milk
1-2 tsp vanilla extract

To make dough: Use a pastry blender to blend flour, butter, sugar and salt until mixture is crumbly. In a separate bowl, mix yeast, eggs and milk. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended and dough pulls away from the sides and forms a ball. You may need to work the last of the flour into the dough with your hands. Divide dough into two pieces, flatten into discs, wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Beat together cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8" thick, about the length of a cookie sheet and as wide as 1/8" thick will allow. Spread half of cream cheese filling over each piece of dough. Then spread each kringle with half of the raspberry jam and sprinkle with half of the pecans.

Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes, changing racks halfway through baking time. Remove kringles from cookie sheets to a cooling rack and cool 10 minutes before glazing.

Mix glaze ingredients together and whisk until smooth. Top kringles with the glaze. Serve warm.

NOTES
From Penzey's.
Untried.