Ingredients
-
2
-
1/2
-
2 1/4
-
3/4
-
1/8
-
1 - 17 1/3
-
1
-
2
-
1/2
-
1/2
-
1 - 2
-
-
-
-
Directions
Raspberry Puff Pastry Turnovers, I make these in the summer when our raspberry bushes are producing a cup or more of nice, ripe berries per day! I make the filling ahead and keep it in the refrigerator, then I make up 4 turnovers at a time so they’re always fresh I don’t think the glaze is necessary, but my hubby does! (The last 3 ingredients on the list are for the optional glaze, the site would not let me say that ), I make these in the summer when our raspberry bushes are producing a cup or more of nice, ripe berries per day! I make the filling ahead and keep it in the refrigerator, then I make up 4 turnovers at a time so they’re always fresh I don’t think the glaze is necessary, but my hubby does! (The last 3 ingredients on the list are for the optional glaze, the site would not let me say that )
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Saucepan, Combine Raspberries and Sugar, Toss Together. |
|
2
Done
|
in Small Bowl, Mix Cornstarch With Enough Water Just to Disslove It So There Are No Lumps. (about 1 Tablespoon Water) Add Vanilla (if Using) and Salt. Add to Berries. |
|
3
Done
|
Heat This Mixture on Medium, Stirring and Smashing the Berries Until They Soften and Fall Apart and the Jam Bubbles and Becomes a Thick Consistency. Cool. (this Filling Can Now Be Kept in the Refrigerator For Several Days.). |
|
4
Done
|
Preheat Oven to 375°f. |
|
5
Done
|
Line a Large Baking Sheet With Parchment or Cooking Mat. |
|
6
Done
|
Fold Out the Puff Pastry Sheets. Using a Ruler and a Knife or Pizza Cutter, Cut Into 5" Squares. Brush Edges of Each Square With Beaten Egg Wash to Help Seal in the Filling. |
|
7
Done
|
Place About 2 Heaping Tablespoons of Filling Off-Center on Each Square and Fold Over to Make a Triangle. Using a Fork, Crimp Edges to Seal in the Filling. |
|
8
Done
|
Lightly Brush Egg Wash Over Entire Tops of Turnovers. Sprinkle With Turbinado Sugar. |
|
9
Done
|
Make a Small Slit on Top of Each Turnover, Being Careful not to Let the Knife Go All the Way Through to the Bottom Crust. |
|
10
Done
|
Place Turnovers Onto Parchment-Lined Sheet and Bake For 20-25 Minutes, Until a Nice Golden Brown. Remove from Oven and Cool on Wire Rack. |
|
11
Done
|
If Using Glaze, Mix Icing Sugar, Lemon Juice and Water Together to Desired Consistency and Drizzle With a Fork Over Cooled Turnovers. |
