“a puffy raspberry pastry turns your stomach growls into pleasures”
If you’re a sucker for sweet pastries, this little raspberry delight is going to knock your socks off. The recipe itself is very easy-to-follow, and before the hour is gone, your kitchen will smell like sweet heaven.
Whether you have guests coming or you want to treat your close ones, the raspberry turnovers are a little heart-warming snack that will put everyone in a good mood.
The pastry itself is puffy and has a very light texture, while the raspberry filling is thick and has a very intense flavor. I found that apple juice is a wonderful addition that really enhances that tarty quality for which we all know and love the raspberries. The powdered sugar on top gives an extra sweet feeling before the juiciness kicks in, which is quite a powerful contrast, which I especially adore!
Everything that you’ll need for this recipe is one saucepan, baking sheet, parchment paper, and of course, the ingredients listed below.
The first step is to preheat the oven to around 180°C (350°F). While the oven is heating, you’ll make the raspberry filling and prepare the pastry turnovers for baking.
Start by adding the sugar and half of the raspberries in a saucepan over medium heat. Stir well until the sugar dissolves completely, and the raspberries soften became juicy, which is around 5 minutes.
Once the sugar is dissolved, stir in the apple juice, cornstarch, and the remaining raspberries. Mix everything well until all the ingredients fuse together, and all of the raspberries are melted. Make sure there are no lumps from the sugar.
You’ll begin to notice as you stir that the juice becomes thicker, so be careful not to overdo it. It actually depends on how you prefer the filling, so continue to cook for a couple of minutes and when it gets to a consistency you’re okay with, turn the stove off and set it aside to cool. I personally like it thinner, because it makes the pastry moister. However, if you like them drier, cook it for a minute or two longer.
Leave the filling aside while you unfold and cut the pastry into four equal squares. Usually, one packaging has two sheets of puff pastry inside, which means you’ll get eight raspberry turnovers. Brush the squares with melted butter and spoon the raspberry filling in the center of each square. Then, take one corner of each square and fold it diagonally to make triangles. Don’t forget to press the edges with a fork to seal the raspberry filling inside the pastry.
Finally, take a baking sheet and line it with parchment paper. Place all of your raspberry turnovers in the baking sheet and brush them again with melted butter, then sprinkle powdered sugar on top. This extra step will give them a very nice golden-brown shine and make them even sweeter. However, if you want your pastry lighter, you can simply skip this step.
Place the baking sheet into the preheated oven and let them cook for 20 minutes. When cooking is complete, let the goodies cool for at least 5-10 minutes at room temperature before serving. It will be hard, but don’t fall for the temptation as I don’t think a burned tongue can feel anything.
One raspberry turnover goes perfectly with a cup of coffee or a glass of freshly-squeezed orange juice. Enjoy!
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- 1 package puff pastry
- 350g (3 cups) of raspberries
- 3 tbsp cornstarch (in 2 tbsp of water)
- 2 tbsp brown sugar (optional: regular sugar)
- 2 tbsp butter (melted)
- 3 tbsp apple juice
- Powdered sugar (optional, to sprinkle on top
- Preheat the oven to 180°C (350°F).
- Place half of the raspberries in a saucepan over medium heat and add 2tbsp of apple juice and the sugar. Stir until the sugar dissolves and the raspberries soften (around 5 minutes).
- Add the remaining raspberries, cornstarch, and apple juice. Continue to cook until the juice begins to thicken. Stop when you reach your desired consistency.
- Set the raspberry filling aside.
- Unfold the puff pastry sheets and cut them into 4 equal squares. Brush each square with butter. Spoon the raspberry jam in the center of each square.
- Take one corner of each square and fold over to make triangles. Press gently on the edges to seal the pastry packets.
- Brush the raspberry turnovers with the remaining butter and sprinkle some powdered sugar (optional).
- Line a baking sheet with parchment paper and place the raspberry turnovers on it.
- Bake for 20 minutes until the pastries turn golden brown.
- Cool for 5-10 minutes at room temperature before serving.