Lemon-Glazed Raspberry Turnovers

Directions

1. 1
   Heat oven to 375F.
2. 2
   Combine all pastry ingredients except egg white in bowl.
3. 3
   Beat at low speed, scraping bowl often, until well mixed.
4. 4
   Divide dough in half; flatten each to about 1/2-thick rectangle.
5. 5
   Wrap in plastic food wrap; refrigerate 15 minutes.
6. 6
   Whisk egg white in bowl until frothy; set aside.
7. 7
   Combine all filling ingredients in another bowl except raspberry preserves; beat until smooth.
8. 8
   Roll out half of dough, on lightly floured surface, into 12x8-inch rectangle.
9. 9
   Use ruler or straight edge to gently push in sides to keep straight.
10. 10
    Cut into six (4-inch) squares.
11. 11
    Place 2 teaspoons filling and 1 teaspoon raspberry preserves into center of each square.
12. 12
    Lightly brush edges with egg white.
13. 13
    Fold 1 corner of dough over filling to form triangle.
14. 14
    Pinch edges to seal; crimp with fork, if desired.
15. 15
    Place onto lightly greased baking sheets.
16. 16
    Repeat with remaining dough and filling.
17. 17
    Brush tops of turnovers with remaining egg white.
18. 18
    Carefully prick 2 or 3 times with fork.
19. 19
    Bake 20-25 minutes or until light golden brown.
20. 20
    Cool 10 minutes.
21. 21
    Stir together powdered sugar, lemon juice, lemon zest and enough water for desired glazing consistency in bowl; spread or drizzle over turnovers.
22. 22
    Serve warm or cool.
23. 23
    Store cooled turnovers in container with tight-fitting lid.