Recipe - Razzel Dazzel Raspberry Turnovers

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PASTRY
2 One fourth cup Allpurpose flour
Three fourths cup Butter; softened
8 Cream cheese; softened

EGG WASH
1 Egg; seperated, reserve egg
yolk

FILLING
3 Cream cheese; softened
1 Reserved egg yolk
2 tablespoon Sugar
1 teaspoon Allpurpose flour
One half teaspoon Almond extract
1/3 cup Raspberry preserves, OR
your; favorite preserves OR
1/3 cup Pie filliing

GLAZE
Three fourths cup Powdered sugar
1 tablespoon Fresh lemon juice
1 teaspoon Grated lemon peel
1 Water

Heat oven to 375F. In large mixer bowl combine all pastry ingredeints. Beat
at low speed, scraping bowl often, until well mixed. Divide dough in half;
flatten each into about a One half inch thick rectangle. Wrap in plastic food
wrap; refrigerate 15 min.

Meanwhile, in small bowl, whisk egg white until foamy; set aside.

On lightly floured surface roll half of dough into 12by 8inch rectangle.
Use ruler to gently puch in sides to keep straight. Cut into six 4inch
squares. In center of each square place 2 tsp. of filling and about 1 tsp
raspberry preserves. Fold one corner of square over to form a triangle.
Lightly brush bottom inside edges with beaten egg white. Pinch together
edges to seal; crimp with fork, if desired. Place on lightly greased cookie
sheets. Repeat with remaining dough and filling. Brush tops with remaining
egg white. Carefully prick top in 2 or 3 places with fork. Bake for 2025
min. or until light golden brown. Cool 10 min.

In small bowl stir together powdered sugar, lemon juice, lemon peel and
enough water for glazing consistency; spread or drizzle over turnovers.
Serve warm or cool. Store cooled turnovers in airtight container.

Nutritional facts per serving: 360 cal., 5 g pro., 37 g carbo., 21 g fat,
75 mg chol., 210 mg sodium

Source: NewsEnterprise, Elizabethtown, Ky. formatted Nov.13, 97 Recipe
from: Land O' Lakes

Contributor: Sarah Gruenwald sitm@ekx.infi.net sent to Reciplu 12898

Posted to recipeludigest Volume 01 Number 626 by P&S Gruenwald
sitm@ne.infi.net on Jan 28, 1998