INGREDIENTS

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)
----------------------------------------------
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