Creamy Apple-Raisin Turnovers

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You can substitute other kinds of dried fruits, such as cranberries, currants, or cherries, for the raisins.
12 turnovers (serving size: 1 turnover)


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1 1/2 tablespoons butter
2 cups coarsely chopped peeled Granny Smith apple (about 2 apples)
2 cups coarsely chopped peeled Rome apple (about 2 apples)
1/4 cup packed brown sugar
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons 1/3-less-fat cream cheese, softened
1 tablespoon reduced-fat sour cream
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
1/2 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon reduced-fat sour cream
1/4 teaspoon vanilla extract


To prepare pies, melt butter in a large nonstick skillet over medium heat. Add apples; cook 15 minutes or until tender and lightly browned, stirring occasionally. Stir in brown sugar, raisins, cinnamon, and nutmeg; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine cream cheese and the next 4 ingredients (through egg white), stirring with a whisk until well blended. Gently fold into cooled apple mixture.

Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 3 tablespoons apple mixture into center of circle. Fold dough over the filling, and press edges together with a fork or fingers to seal. Place the turnover on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining apple mixture. Freeze 30 minutes.

Preheat oven to 425°.

Remove turnovers from freezer. Pierce top of each turnover once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.

To prepare the glaze, combine powdered sugar and remaining ingredients, stirring with a whisk until well blended. Drizzle glaze over the turnovers.

Created date

September 2006

Nutritional Information

Calories 228
Caloriesfromfat 30 %
Fat 7.5 g
Satfat 3.9 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 37.4 g
Fiber 1.2 g
Cholesterol 20 mg
Iron 1.2 mg
Sodium 110 mg
Calcium 29 mg