Apple Turnover

1 Tbls unsalted butter
2 medium size granny smith apples (about a pound), peeled, cored & grated
1/4 cup dried currants
2 Tbls sugar
Pinch ground nutmeg
4 oz 1/3 less fat cream cheese, cut into pieces
1 egg, separated
2 Tbls all-purpose flour
1/4 tsp fresh lemon zest
1 package frozen puff pastry sheets, thawed

Heat oven to 400. Melt butter in a large nonstick skillet over medium heat. Add apples, currants, sugar and nutmeg. Cook, stirring, 4-5 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 Tbls 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 wiht a little egg white. Repeat wiht remaining squares.

Bake at 400 for 14-15 minutes until puffed and nicely browned on top. While turnoers bake, repeat rolling, filling and folding with remaining pastry sheet, filling and egg white.

Remove turnovers from baking pans to wire rack to cool, at least 10 minutes.