Blueberry Turnovers

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.

Place flour, 2 tablespoons sugar, cream cheese, butter, and salt in a food processor; pulse 5 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Press the mixture gently into a 3-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes.

Preheat oven to 40

Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap.

Roll each portion into a 5-inch circle.

Place dough in freezer for 5 minutes or until the plastic wrap can be easily removed.

To prepare filling, combine blueberries and next 4 ingredients (blueberries through juice) in a bowl. Working with 1 dough portion at a time, remove plastic wrap from dough.

Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 tablespoons blueberry filling onto half of circle. Fold dough over filling, and press the edges together with a fork to seal.

Place the turnover on a foil-lined baking sheet coated with cooking spray. Lightly coat turnover with cooking spray, and sprinkle with 1/4 teaspoon sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough, egg white, filling, and sugar.

Bake at 400 for 15 minutes or until lightly browned.

Remove from pan, and cool on a wire rack.

Note: Expect the blueberries to ooze out of the crust a little during baking.