Raspberry Cream Cheese Turnovers
Raspberry Cream Cheese Turnovers
Serve this raspberry cream pastry for brunch or dessert.
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1 hr
Prep Time
1 hr 50 min
Total Time
12
servings Ingredients
Pastry
23 cup Land O Lakes® Butter
2 12 cups all-purpose flour
12 cup light sour cream
4 to 6 tablespoons water
Filling
3 ounces cream cheese, softened
2 tablespoons sugar
1 teaspoon all-purpose flour
12 teaspoon almond extract
14 cup raspberry preserves
Topping
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons sugar
Glaze
12 cup powdered sugar
1 tablespoon milk
14 teaspoon almond extract
How to make
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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.
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STEP 2
Heat oven to 400°F.
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STEP 3
Stir together all filling ingredients except raspberry preserves in bowl until smooth.
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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.
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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.
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STEP 6
Stir together all glaze ingredients in bowl until smooth; drizzle over warm turnovers. Serve warm.
290 Calories
16 Fat (g)
60 Cholesterol (mg)
150 Sodium (mg)
34 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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