Instructions: Heat oven to 375F. In large mixer bowl combine all pastry ingredeints. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half; flatten each into about a 1/2 inch thick rectangle. Wrap in plastic food wrap; refrigerate 15 min.

Meanwhile, in small bowl, whisk egg white until foamy; set aside.

On lightly floured surface roll half of dough into 12-by 8-inch rectangle.

Use ruler to gently puch in sides to keep straight. Cut into six 4-inch squares. In center of each square place 2 tsp. of filling and about 1 tsp raspberry preserves. Fold one corner of square over to form a triangle.

Lightly brush bottom inside edges with beaten egg white. Pinch together edges to seal; crimp with fork, if desired. Place on lightly greased cookie sheets. Repeat with remaining dough and filling. Brush tops with remaining egg white. Carefully prick top in 2 or 3 places with fork. Bake for 20-25 min. or until light golden brown. Cool 10 min.

In small bowl stir together powdered sugar, lemon juice, lemon peel and enough water for glazing consistency; spread or drizzle over turnovers.

Serve warm or cool. Store cooled turnovers in airtight container.

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