3 tablespoons cold water, divided into 1 & 2 tablespoons
2 cups all-purpose flour
1 20oz can of lemon pie filling
1-1/2 teaspoons ground cinnamon
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
¾ teaspoon vanilla
2 tablespoons warm water
In a mixing bowl, beat cream cheese and butter until smooth. Separate egg. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour (I toss it in the freezer for about 20 minutes).
Turn the pastry onto a lightly floured surface. Roll to ⅛-in. thickness; cut into 4-in. circles using the lid of a small saucepan. Mix cinnamon in lemon filling and top each pastry circle with filling. Brush edges of pastry with water; fold pastry over filling and seal edges well with a fork. Puncture a few holes on top of each pastry for ventilation.
In a small bowl, whisk egg white and 2 tablespoons water; brush over pastries.
Place pastries on non-stick baking sheets and bake at 375° for 18-22 minutes or until golden brown. Meanwhile, mix up the ingredients for the glaze. Let turnovers cool before brushing on glaze.
Adapted from Taste of Home recipe insert
Recipe by Sophistishe at http://sophistishe.com/lemon-turnovers-bigelow-tea/