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Raspberry Cream Cheese Turnovers



  • 2/3 cup butter (no substitute)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sour cream (lite or regular)
  • 4 to 6 tablespoons water


  • 3 ounces cream cheese, softened
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon almond extract
  • 1/4 cup raspberry preserves


  • 2 tablespoons butter, melted
  • 2 tablespoons granulated sugar


  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/4 teaspoon almond extract


  1. Pastry: Place flour in large bowl. Cut in 2/3 cup butter with pastry blender until mixture resembles coarse crumbs, then 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.
  2. Heat oven to 400 degrees F. Lightly grease baking sheets.
  3. Filling: Stir together all filling ingredients except raspberry preserves in medium bowl until smooth. Roll out half of dough on lightly floured surface (keeping remaining dough refrigerated) into a 12 x 8-inch rectangle. Cut into six 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 a triangle. Seal edges with fork. Place on prepared baking sheets. Repeat with remaining dough and filling.
  4. Topping: Brush tops of turnovers with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.
  5. Bake for 20 to 25 minutes or until light golden brown.
  6. Glaze: Stir together all glaze ingredients in small bowl until smooth; drizzle over warm turnovers.
  7. Serve warm.

Makes 12 servings.

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