Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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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
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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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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