In medium bowl, combine flour, ginger, cinnamon, salt, and nutmeg; set aside. Using a mixer, whip the cream cheese, butter, and vanilla on medium speed, until smooth. Add the flour mixture and mix until just blended. Wrap dough in plastic wrap; set aside. Roughly chop the dried fruit. Combine fruit, vinegar, and brown sugar, in a small bowl, toss to combine. Refrigerate dough and fruit mixture overnight.
Preheat oven to 350°F. Line two baking pans with parchment paper; set aside. Divide dough into halves. Refrigerate second half until needed. On a floured surface, roll out a rectangle about 1/8 inch thick. Cut the dough into 2-inch squares. Spoon 1 teaspoon filling into the center of square. Brush edges with water and fold in half on the diagonal, press to seal. Repeat for each square. Place turnovers 2 inches apart on baking pans, brush with cream and sprinkle with sugar. Bake until golden brown, about 20 minutes. Place on wire rack to cool. Makes 40 turnovers.
Approximate Nutrient Analysis per serving:
60 calories, 3.5 g fat, 2 g saturated fat, 10 mg cholesterol, 50 mg sodium, 6 g carbohydrate, 0 g fiber, 3 g sugar, 1 g protein