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.

Nutritional facts per serving: 360 cal., 5 g pro., 37 g carbo., 21 g fat, 75 mg chol., 210 mg sodium