Turnovers

These are awesome!  I made them last night for Bart, Irene and Michael.  Michael asked me to make another batch for him to bring home, and for the recipe to share with his mother.  I did, and showed him how I made them, too.

1 pkg refrigerated pie pastry
1 jar preserves - I used blueberry and apricot.  They also suggest peach.  I would love to try rhubarb strawberry preserves in it.
2 Tbl fat free half and half (orig. recipe calls for milk)
original recipe calls for sprinkling cinnamon sugar on cooked turnovers, but I made frosting.
Frosting:
2 cups confectioner's sugar
1/2 tsp lemon flavoring
2-3 Tbl vanilla coffee creamer
Mix sugar and lemon.  Add creamer slowly, until desired consistency is reached.  Keep it thick, but able to drop from a spoon.

Cut each pastry into 4 wedges.  Place preserves in the center of each - orig. recipe calls for 1 Tbl, but Irene prefers more.  Just don't put in so much that it oozes out all over the pan, or it's a pain to clean up, and gives the turnover a little burned flavor.  Moisten edges of pastry with water.  Fold pastry over filling; press edges with fork to seal.
Place turnovers on cookie sheet - orig recipe says "ungreased," but I would suggest aluminum foil over pan, and spray it with butter flavored Pam.  Cut a small slit in the top of each.  Brush with milk (or half and half).  Bake at 425 degrees for 15 - 18 minutes until golden brown.

Frost.  Serve warm.  Yield: 8 servings.
The picture is of turnovers Irene and Lizzie made from homemade pie crust, and they added diced apples and chopped pecans, which were delicious!