Buttery Elderberry-filled Turnovers are light and flaky and such a treat on a cold winter morning!  For best results, prepare the dough the evening before and allow it to chill overnight.

Directions

1. Combine the flour and salt in a bowl.  In another bowl, beat the butter and cream cheese with a mixer until well combined.  Add the flour mixture to the butter-cream cheese and mix until a soft dough forms.  Roll the dough into a ball, flatten to make a disc, cover with plastic wrap and chill until firm, at least 2 hours.
2. Place the oven rack in the middle position and preheat the oven to 350.  Line a cookie sheet with parchment paper or foil.
3. Cut dough into thirds.  Place two of the three pieces of dough, wrapped in plastic wrap, back in the fridge and roll out the remaining piece on a floured board to a thickness of 1/8 inch or so.  Use a wide mouth drinking glass (3 1/4 inches or wider) to cut circles from the dough.  Gather up scraps of dough and roll again in order to get as many circles as possible.
4. Empty jar of Elderberry Ginger Pecan Jam into a saucepan and add raisins.  Heat gently over low heat until jam is thin and easily stirred, and raisins are well incorporated.
5. Working with one circle at a time, place 1/3 tsp of jam on the half of the circle closest to you, leaving at least 1/4 inch margin. Fold top half of circle over the filling and seal the edges with a fork, and place on lined cookie sheet.
6. Repeat this process with the remaining dough, working one ball at a time.
7. Brush each turnover with egg white and sprinkle each with sugar.  Place in oven and bake at 350 for 15-18 minutes until lightly brown.  Remove from oven and place turnovers on a rack to cool.  Serve with coffee or tea, and enjoy!