Fruit-filled holiday turnovers

Instructions

• Place flour, icing sugar and salt in a food processor. Whirl until mixed. Cube butter and cream cheese, then add. Pulse, just until dough starts to come together. Do not overmix. Or, in a large bowl, stir flour with icing sugar and salt until mixed. Cube butter and cream cheese. Add to flour mixture. With a pastry blender or 2 knives, cut in until crumbs are the size of small peas. Then work with your fingers until it comes together. Form dough into 2 balls, then flatten each into a disc. Wrap with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.

• Meanwhile, in a medium saucepan set over medium heat, stir chopped figs with orange juice, peel and vanilla. Cook, uncovered and stirring often, until liquid evaporates, from 3 to 5 min. You may need to stir constantly near the end. Then stir in jam until melted. Refrigerate until cool or up to 1 week.

• To bake, remove dough from refrigerator and let stand at room temperature to soften enough for easy rolling, about 10 min. Preheat oven to 350F (180C). Lightly spray baking sheet with oil or line with parchment. On a lightly floured surface, using a floured rolling pin, roll out disc until ? in. (0.2 cm) thick. Using a floured cookie cutter, cut out 21/2-in. (6-cm) circles. Moisten edges with a little water. Mound 1/2 tsp (2 mL) fig mixture in centre of each and fold dough over to form a half-moon shape. Press edges together to seal turnovers. Place on prepared baking sheet, at least 1 in. (2.5 cm) apart. In a small bowl, whisk egg with 1 tbsp (15 mL) water. Lightly brush over tops of turnovers. Bake in centre of oven until golden, 16 to 18 min. Remove to a rack to cool. Repeat with remaining dough and fig mixture. Will keep well stored in an airtight container at room temperature up to 2 days or in the freezer for up to 1 month.