Lemon-Glazed Raspberry Turnovers

STEP 1

Heat oven to 375°F.

STEP 2

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.

STEP 3

Whisk egg white in bowl until frothy; set aside.

STEP 4

Combine all filling ingredients in another bowl except raspberry preserves; beat until smooth.

STEP 5

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.

STEP 6

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.

STEP 7

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.