Raspberry Puff Pastry Turnovers

Submitted by Chef PotPie

"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.)"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 8 turnovers
• Serves: 8

ingredients

• 2 tablespoons cornstarch
• 1⁄2 cup sugar
• 2 1⁄4 cups raspberries, fresh
• 3⁄4 teaspoon vanilla extract (optional)
• 1⁄8 teaspoon salt
• 1 - 17 1⁄3 ounce frozen puff pastry sheet (10-inch square sheets)
• 1 egg (beaten with 1 tablespoon water)
• 2 tablespoons turbinado sugar (for sprinkling)
• 1⁄2 cup icing sugar
• 1⁄2 lemon, juice of
• 1 -2 tablespoon water (to thin)

directions

1. In a saucepan, combine raspberries and sugar, toss together.
2. 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. 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. Preheat oven to 375°F.
5. Line a large baking sheet with parchment or cooking mat.
6. 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. 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. Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar.
9. 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. 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. If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.