• Heat oven to 400°F. Melt butter in a large nonstick skillet over medium heat. Add apples, currants, sugar and nutmeg. Cook, stirring, 4 to 5 minutes or until apples are tender. Remove from heat and let cool slightly. Stir in cream cheese, egg yolk, flour and lemon zest.

  • Unfold one of the pastry sheets on a lightly floured surface. Roll out slightly to measure 12 inches square. With pizza cutter or sharp knife, cut pastry into 9 equal squares (each 4 inches per side).

  • Spoon 1 tablespoon apple mixture into the center of one square. Fold in half diagonally to form a triangle. Seal open edges with a fork and transfer to an ungreased baking sheet. Brush with a little egg white. Repeat with remaining squares.

  • Bake at 400°F for 14 to 15 minutes, until puffed and nicely browned on top. While turnovers bake, repeat rolling, filling and folding with remaining pastry sheet, filling and brushing with egg white.

  • Remove turnovers from baking pans to wire rack to cool, at least 10 minutes. Best if served same day as baking; reheat in 350°F oven for 5 minutes.

Nutrition Facts

180 calories; 10 g total fat; 18 mg cholesterol; 119 mg sodium. 21 g carbohydrates; 3 g protein;