In a large bowl, beat the cream cheese, butter and water until smooth. Gradually beat in flour until blended. Shape into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 30 minutes.
In a small bowl, combine the cheese and 1 egg. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon of filling on one side of each circle. Moisten edges; fold dough over filling and press edges together firmly with a fork to seal.
Place on greased baking sheets. Beat remaining egg; brush over turnovers. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers.
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