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A raspberry cream filling folded in a flaky cream cheese crust and drizzled with a lemon glaze.
Heat oven to 375°F.
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.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2793
© 2016 Land O'Lakes, Inc.
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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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