Ingredients
1 package (15 ounces) refrigerated pie pastry1 jar (12 ounces) apricot or peach preserves2 tablespoons 2% milk1 tablespoon sugar1/4 teaspoon ground cinnamon
Preparation
Cut each pastry into four wedges. Place a rounded tablespoonful of preserves in the center of each. Moisten edges with water. Fold pastry over filling; press edges with fork to seal.
Place turnovers on an ungreased baking sheet. Cut a small slit in the top of each. Brush with milk. Combine sugar and cinnamon; sprinkle over turnovers.
Bake at 425° for 16-18 minutes or until golden brown. Serve warm.
