You will have more than enough icing, so you may want to drizzle on a little extra. If you're in a hurry, use 1 pkg (397 g) frozen puff pastry instead of making your own.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2010
Cream Cheese Icing:
MethodPastry: In bowl, mix together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture is in large crumbs. Drizzle with water, tossing with fork until dough comes together and adding up to 2 tbsp (25 mL) more water if needed. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out each disc to 18- x 8-inch (45 x 20 cm) rectangle. Let rest for 5 minutes. Cut each into 4 rectangles.
Meanwhile, peel, core and chop apples into 1/2-inch (1 cm) chunks. In bowl, toss together apples, rhubarb, sugar, flour, lemon juice, cinnamon, nutmeg and salt. Spoon about 1/2 cup (125 mL) onto half of each rectangle. Fold remaining half over filling to enclose. Press edges with tines of fork to seal.
Whisk egg with 2 tsp (10 mL) water; brush over turnovers. Bake on baking sheet in 425°F (220°C) oven until golden, 30 to 35 minutes. Let cool completely.
Cream Cheese Icing: In bowl, beat together icing sugar, cream cheese, lemon juice and water. Using fork or pastry bag with fine tip, drizzle icing over turnovers.
Nutritional facts Per turnover: about
- Sodium 168 mg
- Protein 6 g
- Calories 427.0
- Total fat 20 g
- Potassium 148 mg
- Cholesterol 74 mg
- Saturated fat 12 g
- Total carbohydrate 57 g
- Iron 15.0
- Folate 40.0
- Calcium 3.0
- Vitamin A 18.0
- Vitamin C 5.0