1 (21 oz.) can cherry pie filling
1 lb. margarine
6 tablespoons milk
1 (8 oz.) package cream cheese
4 cups flour
1/2 teaspoon butter flavoring
Directions: Let cream cheese and margarine reach room temperature, put in a bowl. Add the other ingredients, mix, cover and chill overnight. Take out a piece of dough about the size of a walnut and roll out ,on a floured board, the size of a coffee cup. Put a teaspoon of pie filling on top. Fold over and press with a floured fork to seal. Put on ungreased cookie sheet and bake at 375°F for 15 minutes or until lightly browned. Glaze with a powdered sugar glaze.
Notes: Turnovers can be frozen unbaked. The dough will keep a few days in the refrigerator.