A raspberry cream filling folded in a flaky cream cheese crust and drizzled with a lemon glaze.
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Pastry
2 14 cups all-purpose flour
34 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
1 large Land O Lakes® Egg (white only)
Filling
3 ounces cream cheese, softened
1 large Land O Lakes® Egg (yolk only)
2 tablespoons sugar
1 teaspoon all-purpose flour
12 teaspoon almond extract
Glaze
34 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.
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.
