Pineapple Jam & Cream Cheese Turnovers

Method

1. Preheat oven to 215°C (420°F).
2. In a small bowl, microwave 1 heaping tablespoon of jam for 10 seconds until warm and spreadable.
3. Use a pastry brush to apply a thin layer of jam onto each square. This will help the pastry stick together when sealing.
4. Press in about a 1/2 tbsp of cream cheese onto one half of the pastry.
5. Add at least 1 tablespoon of jam to the centre of each pastry square.
6. Fold the squares in half to make triangles, and press the edges gently.
7. Use a fork to gently press down around the edges of the turnovers. Crimping the pastry like this will help to seal the turnovers, preventing most of the filling from leaking out.
8. Brush each turnover with the beaten egg, then sprinkle with coarse sugar.
9. Place 4 turnovers on each of the 2 baking sheets lined with parchment paper. Bake for 12-15 minutes or until golden brown.
10. Serve warm

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