Raspberry Puff Pastry Turnovers

READY IN: 40mins




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