- In medium bowl, combine flour, ginger, cinnamon, salt, and nutmeg; set aside.
- Using a mixer, whip the cream cheese, butter, and vanilla on medium speed, until smooth.
- Add the flour mixture and mix until just blended.
- Wrap dough in plastic wrap; set aside.
- Roughly chop the dried fruit.
- Combine fruit, vinegar, and brown sugar, in a small bowl, toss to combine.
- Refrigerate dough and fruit mixture overnight.
- Preheat oven to 350°F.
- Line two baking pans with parchment paper; set aside.
- Divide dough into halves.
- Refrigerate second half until needed.
- On a floured surface, roll out a rectangle about 1/8 inch thick.
- Cut the dough into 2-inch squares.
- Spoon 1 teaspoon filling into the center of square.
- Brush edges with water and fold in half on the diagonal, press to seal.
- Repeat for each square.
- Place turnovers 2 inches apart on baking pans, brush with cream and sprinkle with sugar.
- Bake until golden brown, about 20 minutes.
- Place on wire rack to cool.
Makes 40 turnovers.
Approximate Nutrient Analysis per serving:
60 calories, 3.5 g fat, 2 g saturated fat, 10 mg cholesterol, 50 mg sodium, 6 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein
