Razzel dazzel raspberry turnovers

12 Servings.

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
¾ cup Butter; softened
8 Cream cheese; softened
1 Egg; seperated, reserve egg yolk
3 Cream cheese; softened
1 Reserved egg yolk
2 tablespoons Sugar
1 teaspoon All-purpose flour
½ teaspoon Almond extract
⅓ cup Raspberry preserves, OR your; favorite preserves OR
⅓ cup Pie filliing
¾ cup Powdered sugar
1 tablespoon Fresh lemon juice
1 teaspoon Grated lemon peel
1 Water

Directions

PASTRY

EGG WASH

FILLING

GLAZE

Heat oven to 375F. In large mixer bowl combine all pastry ingredeints. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half; flatten each into about a ½ inch thick rectangle. Wrap in plastic food wrap; refrigerate 15 min.

Meanwhile, in small bowl, whisk egg white until foamy; set aside.

On lightly floured surface roll half of dough into 12-by 8-inch rectangle.

Use ruler to gently puch in sides to keep straight. Cut into six 4-inch squares. In center of each square place 2 tsp. of filling and about 1 tsp raspberry preserves. Fold one corner of square over to form a triangle.

Lightly brush bottom inside edges with beaten egg white. Pinch together edges to seal; crimp with fork, if desired. Place on lightly greased cookie sheets. Repeat with remaining dough and filling. Brush tops with remaining egg white. Carefully prick top in 2 or 3 places with fork. Bake for 20-25 min. or until light golden brown. Cool 10 min.

In small bowl stir together powdered sugar, lemon juice, lemon peel and enough water for glazing consistency; spread or drizzle over turnovers.

Serve warm or cool. Store cooled turnovers in airtight container.

Nutritional facts per serving: 360 cal., 5 g pro., 37 g carbo., 21 g fat, 75 mg chol., 210 mg sodium

Source: News-Enterprise, Elizabethtown, Ky. formatted Nov⅛, 97 Recipe from: Land O' Lakes

Contributor: Sarah Gruenwald sitm@... sent to Reciplu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@...> on Jan 28, 1998

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