INGREDIENTS

INSTRUCTIONS

PASTRY
EGG WASH
FILLING
GLAZE
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 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: 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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