In a saucepan, combine broth and mushrooms; bring to a boil. Remove from heat; let stand for 15-20 minutes. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer.
In a large skillet, sauté onion in butter until softened reduce heat to medium-low; cook, stirring occassionally for 10 minutes or until golden brown. Add the tarragon, salt, pepper, chopped mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated.
On a floured surface, unfold pastry. Roll each sheet into a 12-in.x10-in. rectangle; cut into 2 pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese.
Brush pastry edges with water. Bring long sides over filling, pinching to seal. Turn pastries, seams side down. Cut slots in pastry. Brush tops with egg. Bake at 400 degrees for 20-25 minutes or until golden brown.
Meanwhile, in a saucepan, combine the broth, wine, and vinegar. Bring to a boil, cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.
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