Serve this raspberry cream pastry for brunch or dessert.
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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
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
2 tablespoons Land O Lakes® Butter, melted
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
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.
Heat oven to 400°F.
Stir together all filling ingredients except raspberry preserves in bowl until smooth.
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.
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.
Stir together all glaze ingredients in bowl until smooth; drizzle over warm turnovers. Serve warm.