Mini Blueberry Turnovers

Ingredients

• 4 ounces cream cheese, softened
• 1 egg
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 sheet puff pastry, thawed
• 1/2 pint blueberries (1 cup)
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Directions

1. 1

   Preheat oven to 400°F Lightly coat a baking sheet with cooking spray.

2. 2

   Place cream cheese in a small bowl and stir until completely smooth.

3. 3

   Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine.

4. 4

   Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese.

5. 5

   Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake).

6. 6

   Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon.

7. 7

   Bake for 15 minutes until golden brown. Remove from oven and serve warm.