1 cup Crisco shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg, welt beaten
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 cups oats
1 1/4 cups flour
1/2 cup chopped walnuts
1/2 cup long coconut

Preheat oven to 400° F. Roll out pastry on lightly floured surface to 14-inch square. Cut into 9 equal squares. Mix cream cheese and sugar with wooden spoon. Add apples and pecans; mix well. Spoon evenly onto centres of pastry squares. Brush edges of pastry with egg. Fold each square
diagonally in half to form triangle; press edges together until completely sealed. Brush with
remaining egg. Bake 10 minutes. Reduce oven temperature to 375° F. Continue baking 10 minutes or
until turnovers are slightly puffed and golden brown. Cool 5 minutes before serving.

1 frozen puff pastry sheet (1/2 of 4ll gram package) thawed
1/2 tub (250 grams) Philadelphia Cream Cheese
1/4 cup sugar
1 Granny Smith apple, peeled, finely chopped
1 1/3 cup finely chopped toasted pecans
1 egg, lightly beaten

Mix flour, baking powder, salt and cinnamon on a piece of waxed paper. Melt butter or margarine in a medium pan, remove from heat and beat in sugars, eggs and vanilla with a wooden spoon until smooth. Stir in flour mixture, apples and nuts until thoroughly combined. Spread into a greased 8 x 8 inch pan. Sprinkle cinnamon and sugar on top. Bake at 350°F for 30 minutes or until cake
springs back when touched.