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Categories:
butter flour light sour cream water cream cheese egg sugar flour almond flavoring raspberry preserves butter sugar powdered sugar milk almond flavoring
Viewed: 21 - Published at: 8 years agoIngredients
- 2/3 cup Land O Lakes Butter
- 2 1/2 cups all-purpose flour
- 1/2 cup light sour cream
- 4 to 6 tablespoons water
- 1 (3-ounce) package cream cheese, softened
- 1 Land O Lakes Egg (yolk only)
- 2 tablespoons sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon almond flavoring
- 1/4 cup raspberry preserves
- 2 tablespoons Land O Lakes Butter, melted
- 2 tablespoons sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond flavoring
Method
- 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.
- Heat oven to 400F.
- Stir together all filling ingredients except raspberry preserves in bowl until smooth.
- 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.
- 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.
- Stir together all glaze ingredients in bowl until smooth; drizzle over warm turnovers.
- Serve warm.
