Lemon-Glazed Raspberry Turnovers
- 2 1/4 cups all-purpose flour
- 3/4 cup Land O Lakes Butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 Land O Lakes Egg (white only)
- 1 (3-ounce) package cream cheese, softened
- 1 Land O Lakes Egg (yolk only)
- 2 tablespoons sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon almond flavoring
- 1/3 cup raspberry preserves*
- 3/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 to 2 teaspoons water
- Heat oven to 375F.
- Combine all pastry ingredients except egg white in bowl.
- Beat at low speed, scraping bowl often, until well mixed.
- Divide dough in half; flatten each to about 1/2-thick rectangle.
- Wrap in plastic food wrap; refrigerate 15 minutes.
- Whisk egg white in bowl until frothy; set aside.
- Combine all filling ingredients in another bowl except raspberry preserves; beat until smooth.
- Roll out half of dough, on lightly floured surface, into 12x8-inch rectangle.
- Use ruler or straight edge to gently push in sides to keep straight.
- Cut into six (4-inch) squares.
- Place 2 teaspoons filling and 1 teaspoon raspberry preserves into center of each square.
- Lightly brush edges with egg white.
- Fold 1 corner of dough over filling to form triangle.
- Pinch edges to seal; crimp with fork, if desired.
- Place onto lightly greased baking sheets.
- Repeat with remaining dough and filling.
- Brush tops of turnovers with remaining egg white.
- Carefully prick 2 or 3 times with fork.
- Bake 20-25 minutes or until light golden brown.
- Cool 10 minutes.
- Stir together powdered sugar, lemon juice, lemon zest and enough water for desired glazing consistency in bowl; spread or drizzle over turnovers.
- Serve warm or cool.
- Store cooled turnovers in container with tight-fitting lid.
flour, butter, cream cheese, egg, cream cheese, egg, sugar, flour, almond flavoring, raspberry preserves, powdered sugar, lemon juice, lemon zest, water
Taken from www.landolakes.com/recipe/2793/lemon-glazed-raspberry-turnovers (may not work)