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Raspberry Cream Cheese Turnovers
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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

2 tablespoons sugar


1/2 cup powdered sugar

1 tablespoon milk

1/4 teaspoon almond extract

How to make

  1. 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.

  2. STEP 2

    Heat oven to 400°F.

  3. STEP 3

    Stir together all filling ingredients except raspberry preserves in bowl until smooth.

  4. 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.

  5. 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.

  6. STEP 6

    Stir together all glaze ingredients in bowl until smooth; drizzle over warm turnovers. Serve warm.

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