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Creamy Apple-Raisin Turnovers

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


  • Pies:
  • 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
  • 12 Sweet Cream Cheese Dough circles
  • Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon reduced-fat sour cream
  • 1/4 teaspoon vanilla extract

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.

  4. Preheat oven to 425°.

  5. 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.

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