Description
These Raspberry Turnovers are easy enough for a quick brunch yet pretty enough for a holiday party or potluck. Flaky puff pastry wraps a simple raspberry filling with the best sweet tart flavor. This recipe gives you healthy ideas for adding fresh fruit to dessert without making the process fussy. Serve warm with glaze for a simple bakery style treat everyone can enjoy.
Ingredients
- 2 sheets Puff pastry sheets
- 2 cups Fresh raspberries
- 1/3 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Coarse sugar
- 1/2 cup Powdered sugar
- 1 tablespoon Milk
Instructions
- The raspberries break down with sugar lemon juice and cornstarch until the mixture turns glossy and thick. Some berries stay chunky while others soften into syrup which gives the filling a homemade texture.
- The puff pastry sheets are cut into 8 uneven squares then spooned with cooled raspberry filling. The filling sits slightly off center with small streaks of berry juice touching the pastry edges.
- Each pastry square is folded into a triangle so the berry filling becomes tucked inside. The edges look slightly uneven and crimped with small red spots showing where the filling presses against the seams.
- The sealed turnovers become shiny from egg wash and lightly speckled with coarse sugar. The tops look damp in patches and the sugar lands unevenly which helps the finished crust bake with sparkle and crunch.
- The turnovers puff into flaky triangles with browned ridges and a few tiny raspberry leaks. The pastry changes from pale and flat to crisp and lifted with uneven golden color across the tops.
- One warm turnover is moved to a white plate and drizzled with glaze. A cut edge reveals ruby raspberry filling inside the flaky layers while the glaze falls in thin uneven lines.
Notes
Pro Tips:
- Cool the raspberry filling before adding it to pastry so the butter layers stay firm and bake flaky.
- Keep puff pastry cold while shaping because warm pastry becomes sticky and loses its crisp layered lift.
- Leave space between turnovers on the pan because the pastry expands and browns more evenly with room.
- Use thick filling rather than runny jam so the centers stay bright and do not leak too much.
Storage: Store cooled Raspberry Turnovers in an airtight container at room temperature for up to 1 day. For longer storage place them in the refrigerator for up to 3 days although the pastry will soften a little. Reheat in a low oven until the pastry feels crisp again and the filling is gently warm. Freeze unglazed baked turnovers in a single layer then move them to a freezer bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American