Serve this raspberry cream pastry for brunch or dessert.
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Pastry
2/3 cup Land O Lakes® Butter
2 1/2 cups all-purpose flour
1/2 cup light sour cream
4 to 6 tablespoons water
Filling
3 ounces cream cheese, softened
1 large Land O Lakes® Egg
2 tablespoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon almond extract
1/4 cup raspberry preserves
Topping
2 tablespoons Land O Lakes® Butter, melted
Glaze
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
STEP 1
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.
STEP 2
Heat oven to 400°F.
STEP 3
Stir together all filling ingredients except raspberry preserves in bowl until smooth.
STEP 4
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.
STEP 5
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.
STEP 6
Stir together all glaze ingredients in bowl until smooth; drizzle over warm turnovers. Serve warm.