A raspberry cream filling folded in a flaky cream cheese crust and drizzled with a lemon glaze.
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2 1/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
1 large Land O Lakes® Egg (white only)
3 ounces cream cheese, softened
1 large Land O Lakes® Egg (yolk only)
2 tablespoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon almond extract
1/3 cup raspberry preserves
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
1 to 2 teaspoons water
*Substitute your favorite preserves or pie filling.
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.