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