Raspberry Turnovers

52 Ratings
  • 5 12
  • 4 11
  • 3 12
  • 2 14
  • 1 3

Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.

Everyday Food, June 2005

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Recipe Summary

prep:
25 mins
total:
1 hr 35 mins
Servings:
4
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Ingredients

Directions

  • Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. With a sharp knife or pizza wheel (and using a ruler as a guide, if desired), cut into four equal squares. Place on prepared baking sheet; refrigerate until firm, about 15 minutes.

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  • In a medium bowl, stir together jam and raspberries.

  • Assemble turnovers: After chilling pastry squares, spoon jam mixture in center of each square. Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally, over filling. Press edges to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).

  • Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees while turnovers are chilling.

  • Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.

Cook's Notes

Unbaked turnovers can be frozen for up to three months; freeze on the baking sheet until firm, about two hours, then transfer to resealable storage bags. Bake frozen turnovers on a baking sheet as directed in step 3, without thawing.You can easily double this recipe, using the leftover sheet of puff pastry and doubling the amount of jam, raspberries, and sugar.

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Reviews (4)

52 Ratings
  • 5 12
  • 4 11
  • 3 12
  • 2 14
  • 1 3
Martha Stewart Member
07/18/2012
Terrible! Followed instructions to a T. At 375 they burnt to a crisp in under 16 minutes! All the filling poured out, in spite of the crimping. What a waste of materials and time.
Martha Stewart Member
10/08/2011
I have to say, these are absoultely amazing! I made them with diced apple pie filling and sprikled cinnamon and sugar on top before baking.....they were perfect! And they even tasted fresh the next day. They were every bit as good, and better, than the ones you can buy in the store and my sisters enjoyed helping me make them. I will definitely be making them again. And I look forward to experimenting with different fillings.
Martha Stewart Member
05/24/2011
I had an AWFUL time making these! I followed the directions word for word and ended up with a mess! When baking the all the jam poured out making the pan a mess. After cooling a bit when I tried to take the off the parchment the bottoms of the turnover were stuck to the parchment and nothing would get them off. I ended up throwing most away because the filling was all gone and they had no bottoms. They also took longer to bake then the time mentioned. I would not attempt this again!
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Martha Stewart Member
09/01/2008
i made this today and they are great. only i used peach jam and peaches and it taste great.next time i'm gonna try with raspberrys.
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