Lemon Cream Cheese Turnovers

• Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.

Make The Lemon Curd:

• Add the eggs, sugar and lemon juice to a double boiler. Whisk constantly until it becomes smooth and thick. This could take up to 8 minutes.
• Strain the lemon curd in a fine strainer to get out any lumps. Stir in butter and set aside.

Make the Cream Cheese Filling:

• In a medium bowl, combine the powdered sugar and the cream cheese. Beat on high speed until smooth, about 2 minutes. Beat in the vanilla extract and mix for about 30 seconds.

Make the glaze:

• Combine the powdered sugar with the milk and vanilla. Whisk to combine until there are no lumps. Set aside.

Assemble the turnovers:

• Cut the pastry into 9 equal squares. Place the squares on top of the baking tray.
• Place a tablespoon of cream cheese filling in the centre of each pastry square. Top with a tablespoon of lemon curd. Be careful not to overfill too much.
• Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
• Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork.
• Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
• Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.