¾ cup powdered sugar 1 tablespoon lemon curd ¼ teaspoon vanilla ⅛ teaspoon almond extract (optional) 1 tablespoon milk
Turnovers:
On a lightly floured surface roll one loaf of dough into a 12x9-inch rectangle. Cut rectangle into twelve 3-inch squares. Place a rounded measuring teaspoon of cream cheese mixture into the center of each square. Top each with 1/2 teaspoon jam. Fold each pastry square diagonally in half. Using the tines of a fork, seal edges. With fork, poke a few holes in the top of each triangle. Place on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Repeat with the the remaining loaf of sweet roll dough, remaining cream cheese mixture, and remaining jam. Bake as directed in Step 3. If desired, drizzle with Lemon Curd Icing. Serve warm or at room temperature. Makes 24 pastries.Nutrition Facts per serving:
Envelopes:
On a lightly floured surface roll one loaf of dough into a 12x9-inch rectangle. Cut rectangle into twelve 3-inch squares. Place a rounded measuring teaspoon of cream cheese mixture into the center of each square. Top each with 1/2 teaspoon jam. Fold points to the center, forming an envelope. Pinch points together in the center to seal. (If necessary to seal, lightly moisten points with water). Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Repeat with the remaining loaf of sweet roll dough, remaining cream cheese mixture, and remaining jam. Bake as directed in Step 3. If desired, drizzle with Lemon Curd Icing. Serve warm or at room temperature. Makes 24 pastries.Nutrition Facts per serving:
