Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Serve this raspberry cream pastry for brunch or dessert.
Place flour in bowl. Cut in 2/3 cup butter with pastry blender until mixture resembles coarse crumbs; stir in sour cream. Mix in water with fork, 1 tablespoon at a time, just until flour mixture is moistened. Divide dough in half; shape into 2 balls and flatten. Cover; refrigerate 30 minutes.
Heat oven to 400°F.
Stir together all filling ingredients except raspberry preserves in bowl until smooth.
Roll out half of dough on lightly floured surface (keeping remaining dough refrigerated) into 12x8-inch rectangle. Cut into 6 (4-inch) squares. Place 2 teaspoons filling and 1 teaspoon raspberry preserves in center of each square. Fold one corner dough over filling to form triangle. Seal edges with fork.
Place onto lightly greased baking sheets. Repeat with remaining dough and filling. Brush tops of turnovers with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake 20-25 minutes of until light golden brown.
Stir together all glaze ingredients in bowl until smooth; drizzle over warm turnovers. Serve warm.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2275
© 2015 Land O'Lakes, Inc.
We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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