Ingredients: |
Ingredients: Pastry:
2¼ cups all-purpose flour
3/4 cup butter, softened
8 oz package cream cheese, softened
Egg Wash:
1 egg, separated, reserve egg yolk
Filling:
3 oz package cream cheese, softened
1 rserved egg yolk
2 T sugar
1 tsp all-purpose flour
1/2 tsp almond extract
1/3 cup raspberry preserves or your favorite preserves or pie filling
Glaze:
3/4 cup powdered sugar
1 T fresh lemon juice
1 tsp grated lemon peel
1 to 2 tsp water
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Directions: |
Directions:Heat oven to 375º
In large mixer bowl combine all pastry ingredients.
Beat at low speed, scraping bowl often, until well mixed. [1 to 2 minutes.]
Divide dough in half; flatten each into about a 1/2 inch thick rectangle.
Wrap in plastic food wrap, refrigerate 15 minutes.
Meanwhile, in small bowl, wisk egg white until foamy; set aside.
In a small mixer bowl, combine all filling ingredients except raspberry preserves; beat until smooth.
On lightly floured surface roll half of dough into 12x8 inch rectangle.
Use a ruler to gently push in sides to keep straight. Cut into six 4 inch squares.
In center of each square place 2 tsps 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 minutes or until light golden brown. Cool 10 minutes.
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 cooled. Store cooled turnovers in airtight container |
This recipe for Razzle Dazzle Raspberry Turnovers is from