Mini-blueberry Turnovers

8 oz. cream cheese, softened
2 eggs
1/2 c. (plus extra for sprinkling) sugar
2 sheets frozen puff pastry, thawed
1 pint blueberries

1. Preheat the oven to 400F.  Lightly coat a baking sheet with PAM.
2. Place the cream cheese and sugar in a small bowl and beat with mixer until completely smooth.
3. Separate the egg yolks from the egg whites.  Place egg whites in a small bowl, and add egg yolks to the cream cheese mixture.  Stir until combined.
4. Lay sheet of puff pastry on a flat surface and cut into 9 small squares.  Spoon a Tbsp. of the cream cheese mix down the center of each square from one corner to the opposite corner.  Press blueberries into the cream cheese.  Fold the sides into the center, wet the points with a little water, and press tightly to seal.
5. Place the turnovers in the baking dish, brush with the egg whites and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hrs before baking.)
6. Bake for 15-17 minutes, until golden brown.  Remove from oven and serve warm.

Apricot Brie Puffs

1 box frozen puff pastry, thawed
1 brie wheel, cut into about 40 pieces
1/2 c. (+) apricot preserves

1. Preheat oven to 400F.
2. Roll out both puff pastry sheets on a cutting board and cut into about 15- 20 equal sized squares (each sheet).  In the center of each, place a dab of apricot preserves and top with a piece of brie.
2. For each square, fold the corners to the center and press seams to seal, creating a little pouch.
3. Place pouches on a greased cookie sheet and bake for 15 minutes or until the pastry is golden brown.