Berry Turnovers With Cream Cheese Icing

• 2 (16 ounce) packages Pillsbury Grands refrigerated buttermilk biscuits
• 1 (21 ounce) can raspberry pie filling
• 3 cups mixed berries
• 3 ounces softened cream cheese
• 13 cup powdered sugar
• 1 -3 tablespoon water
• 2 tablespoons flour
• 1 tablespoon granulated sugar
• 1 tablespoon raw sugar
• 1 tablespoon brown sugar
• 12 teaspoon cinnamon
• 2 tablespoons softened butter
• 14 teaspoon vanilla extract
• 14 cup melted butter

1. Set oven to 350 degrees.
2. Take each biscuit and roll into a flat circle, set aside
3. Mix berries and half the can of the raspberry pie filling, set aside.
4. Blend cream cheese, powdered sugar and water until desired icing consistency, set aside.
5. In a seperate bowl mix flour, sugars, cinnamon vanilla extract
6. Cut the butter in streudel with a fork until mixture is crumbly.
7. The Assembly:.
8. Take a biscuit round.
9. Put a spoonful of the filling in the center.
10. Fold over to create a half moon and seal edges.
11. Dip turnover in butter.
12. Dip turnover into streudel mixture.
13. Repeat with the rest of the biscuit rounds
14. Place turnovers on a greased cookie sheet or a cookie sheet with parchment paper.
15. Bake for 12-15 minutes until golden.
16. Cool for 15 minutes.
17. Meanwhile, place icing in a piping bag (or what I do is put icing in a zip lock bag and cut a notch).
18. When cooled, pipe the icing onto the turnovers!
19. Enjoy!

buttermilk, raspberry pie filling, mixed berries, cream cheese, powdered sugar, water, flour, sugar, sugar, brown sugar, cinnamon, butter, vanilla, butter

Taken from www.food.com/recipe/berry-turnovers-with-cream-cheese-icing-357277 (may not work)