| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruits, Holiday, Pastry | 12 | Servings. | |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 3/4 | c | Butter, softened |
| 8 | Cream cheese, softened | |
| 1 | Egg, seperated reserve egg | |
| yolk | ||
| 3 | Cream cheese, softened | |
| 1 | Reserved egg yolk | |
| 2 | T | Sugar |
| 1 | t | All-purpose flour |
| 1/2 | t | Almond extract |
| 1/3 | c | Raspberry preserves, OR |
| your favorite preserves | ||
| OR | ||
| 1/3 | c | Pie filliing |
| 3/4 | c | Powdered sugar |
| 1 | T | Fresh lemon juice |
| 1 | t | Grated lemon peel |
| 1 | Water | |
| min. |
INSTRUCTIONS
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 1/2 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 12-by 8-inch rectangle. Use ruler to gently puch in sides to keep straight. Cut into six 4-inch 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 20-25 min. or until light golden brown. Cool 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: News-Enterprise, Elizabethtown, Ky. formatted Nov.13, 97 Recipe from: Land O' Lakes Contributor: Sarah Gruenwald sitm@ekx.infi.net sent to Reciplu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@ne.infi.net> on Jan 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 224
Total Fat: 25.4g
Cholesterol: 102.1mg
Sodium: 128.5mg
Potassium: 92.8mg
Carbohydrates: 40.1g
Fiber: <1g
Sugar: 15.9g
Protein: 5.3g