Directions

1. Combine 1-1/2 cups flour, sugar, undissolved yeast, salt and lemon peel in a large mixer bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. For Cream Cheese Filling: Combine cream cheese, and sugar in small mixing bowl. Beat until light and fluffy. Add egg yolk, flour, lemon juice and lemon peel. Mix until smooth. Cover tightly with plastic wrap; refrigerate 1 hour or until thoroughly chilled.
3. Remove dough from refrigerator; divide in half, returning half to the refrigerator. Roll remaining dough to 12-inch square. Cut into 16 (3-inch) square pieces. Spoon about 1 teaspoonful of Cream Cheese Filling in each center of each square. Bring two opposite corners to center; overlap slightly and pinch together. Repeat rolling, cutting, filling, and sealing procedures with remaining dough. Place on ungreased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. For Egg Glaze: Combine reserved egg white and 1 tablespoon water. Stir to blend. Brush surface with Egg Glaze.
5. Bake at 375° F for 15 to 20 minutes or until golden. Heat strawberry preserves until partially melted; spoon over hot pastries. Remove from baking sheets; cool on wire racks.
   
   Note: Dough may become unsealed during rising and/or baking, but there is no need to try to reseal the dough.