Ingredients
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1
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1/2
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1
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Directions
Raspberry Lemon Turnovers, Tastebud tingling lemon and raspberry in a buttery, flaky crust! Pretty enough for a party, and my kids love them too!, Tastebud tingling lemon and raspberry in a buttery, flaky crust! Pretty enough for a party, and my kids love them too!
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Steps
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1
Done
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Thaw Pastry Sheets on the Counter For 30 Minutes. |
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2
Done
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Unfold One Sheet Onto a Lightly Floured Board or Clean Counter, and Roll Out to 12x12", Use a Pizza Cutter to Cut Into 9 (4x4") Squares. |
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3
Done
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Using a Spoon, Place a Teaspoon of Raspberry Jelly in the Center of Each Square, and Spread Into a 2" Circle. |
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4
Done
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Brush the Edges of Each Square With Water. |
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5
Done
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Place a Tablespoon of Lemon Curd in the Center of a Square, Then Quickly Fold Over One Corner to the Opposite Corner to Create a Triangle, and Press the Edges to Seal. It's Important to Do This Quickly Before the Lemon Curd Has a Chance to Run Out to the Edges and Gets in the Way of Sealing the Edges, Which Is Why I Work With One Square at a Time For This Step. |
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6
Done
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Place the Triangles on a Jelly Roll Size Baking Sheet. |
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7
Done
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Repeat This Process With the Second Puff Pastry Sheet. |
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8
Done
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Bake at 400 For 15 Minutes or Until Golden Brown. |
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9
Done
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When Cool, Drizzle With a Confectioners Sugar Glaze (1/2 Cup Conf. Sugar Mixed With a Few Teaspoons of Milk) or Melted Chocolate For Decoration, If Desired. |
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10
Done
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Homemade Lemon Curd:. |
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11
Done
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1/4 Cup Lemon Juice (either from Squeezing Lemons or from a Bottle). |
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12
Done
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3/4 Cup Sugar. |
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13
Done
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2 Large Eggs. |
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14
Done
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6 Tablespoons Butter, Melted and Slightly Cooled. |
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15
Done
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Whisk Lemon Juice, Sugar and Eggs Together. Beat For 2 Minutes. Whisk in the Melted Butter. Pour Into a Heavy 2 Quart Saucepan Over Medium Heat, Whisk Constantly Until It Gradually Thickens and Comes to a Boil (5-7 Minutes). Remove from Heat, Continue to Whisk Until It Cools ( 4-5 More Minutes) Pour Into a Bowl or Jar, Cover and Chill. |
