Fruit-Filled Turnovers

1/2 lb. butter
1 (8 oz.) pkg. cream cheese
2 cups all-purpose flour
fruit pie filling (apple, blueberry, cherry, etc.)

Soften butter and cream cheese and cream together. Cut in the flour with a pastry cutter or a
fork. Form mixture into a ball. Roll out as you would a pie crust approximately 1/8 inch thick
onto a lightly floured surface.

Cut rolled-out pastry into approximately 5-inch circles for turnovers. Place about one tablespoon
of fruit fillling on 1/2 of each circle. Fold over, crimping edges with a fork to seal.

To make tarts, press pieces of rolled out pastry into small tart pans.

Place turnovers or pastry lined tart pans onto an ungreased cookie sheet. Bake at 375 degrees
or until delicate brown, about 15 to 20 minutes. Cool slightly.

Drizzle turnovers with a thin icing made with confectioners sugar, margarine, vanilla, and milk.
Serve warm with ice cream if desired. Makes approximately 10 turnovers.

To make tarts, remove the pastry shells from the tart pans and fill with fruit filling. Serve with a
dollop of whipped cream. Make approximately 15 tarts.

Recipe from Sweet Surprises for the Holidays by Alisa Bangerter and Mella Bedell.

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