Mini Blueberry Turnovers
4 ounces cream cheese, softened
¼ cup sugar plus extra for sprinkling
1 sheet puff pastry, thawed
½ pint blueberries (1 cup)
Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray. Place the cream cheese in small bowl and stir until completely smooth.
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 and stir until combined. Lay the sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal. (Press the sides tightly together or they will open while they bake.)
Place the turnovers in the baking pan, brush with the egg white, and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15 to 17 minutes, until golden brown. Remove form the oven and serve warm.