Using a food processor, pulse together the flour and salt. Add the butter and cream cheese and pulse until the mixture resembles coarse crumbs. Sprinkle with the ice water and pulse until the dough forms a ball; flatten into a disk, wrap and refrigerate for 30 minutes.
Preheat the oven to 425 degrees . Flour the dough and roll it out 1/8 inch thick. Using a 4-inch round cookie cutter, cut out disks, then reroll the scraps and repeat until you have 10 disks. Brush some egg around each rim, spoon 2 teaspoons preserves into each center and fold the dough over to cover. Press the edges to seal and crimp with a fork.
Transfer the turnovers to a parchment-lined baking sheet, brush with the remaining egg and cut 2 small slits into the top of each turnover. Bake until golden, about 15 minutes; transfer to a rack to cool.