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.
Heat oven to 400 degrees F. Lightly grease baking sheets.
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.
Topping: Brush tops of turnovers with 2 tablespoons
melted butter; sprinkle with 2 tablespoons sugar.
Bake for 20 to 25 minutes or until light golden brown.
Glaze: Stir together all glaze ingredients in small bowl until smooth; drizzle over