Raspberry Cream Cheese Turnovers

Pastry:
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

Filling:
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

Topping:
2 tablespoons butter, melted
2 tablespoons granulated sugar

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

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

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. Brush tops of turnovers with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake for 20 to 25 minutes of until light golden brown.

Stir together all glaze ingredients in small bowl until smooth; drizzle over warm turnovers. Serve warm.

Makes 12 servings.