Cream Cheese and Tomato Turnovers
Ingredients:
- cream cheese, room temperature - 6 ounces
- eggs - 2
- salt and pepper - to desired taste
- all butter puff pastry dough, thawed - 2 sheets
- tomato, cut 1/4 inch slices - 1 - 2
- sesame seeds - 2 T
Instructions:
In a bowl, beat together until smooth cream cheese, 1 egg, salt and pepper.
On a floured work surface using a rolling pin, roll 1 puff pastry sheet to about 1/8 inch thick rectangle. Cut into 6 rectangles. Spread cream cheese mixture on each rectangle and place tomato on top of the cream cheese. Fold each rectangles over the filling, press edges well with a fork to seal them, repeat with remaining puff pastry.
Place pastries on 2 greased baking sheets.
In a bowl, whisk 1 egg with a tiny splash of water, brush each pastry with the egg wash, sprinkle sesame seeds over top.
Bake in a preheated 375 degree oven for 25 minutes, until golden brown and puffed. Remove from oven, place on cooling rack to cool slightly. Eat immediately.
