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  1. Raspberry Turnovers

    July 9, 2013 by betsy

    raspberry turnover

    I went fruit picking in Michigan the other day and came back with a huge load of sour cherries, sweet cherries, and black raspberries.  I happen to have some red raspberries at home already, and I need to use them up pretty fast.  I also happened to have a package of Dufour chocolate puff pastry in my freezer that I had been itching to try out.  Voila!  Easy turnovers.  Without the labor of making your own puff pastry, these can be thrown together in no time.

    The chocolate puff pastry was good.  You can tell it is a quality product, and not just because of the high price!  It’s hard to find all butter puff pastry sold retail though.  So if you have a special occasion, or want a good substitute for homemade, I’d definitely recommend the Dufour brand.

    Fresh raspberries have a very short shelf life.  If you aren’t going to use them right away, make sure you wash and freeze them on a sheet pan.  Then transfer to a plastic bag or freezer container.  Freezing them this way will allow you to take out only what you need when it’s time to bake, make smoothies or snack on your berries!

    Raspberry Turnovers

    • 1 package puff pastry
    • 3 tablespoons cornstarch
    • 2/3 cup sugar
    • 3 cups raspberries, fresh or frozen
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1 large egg beaten with 1 tablespoon water, to seal pastries (optional)

    Dissolve cornstarch in water.  Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla, cinnamon and the cornstarch/water mixture.


    Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn’t really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you’re ready to use it.

    When you’re ready to assemble the turnovers, preheat the oven to 400°F. Roll the chilled dough into a 16″ square. Cut sixteen 4″ squares, for small, triangular turnovers. For round turnovers, use a turnover press to cut nine 4 1/2″ rounds. Re-roll the dough scraps, and cut 4 or 5 additional rounds, as many as you can get out of the scraps.

    Place about 2 teaspoons filling slightly off-center in each square. Or about 4 teaspoons slightly off-center of each round; a level tablespoon cookie scoop works well here.

    Fold the turnovers in half. If you’ve cut the dough in squares, fold in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.

    Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they’re a deep, golden brown; you may see some of the filling beginning to ooze out.

    Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

    Makes 16 small triangles.  Adapted from King Arthur Flour.

    raspberry turnovers