Best 4 Raspberry Turnovers Recipes

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

RASPBERRY TURNOVERS

Steps:

• 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.
• 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.

CHOCOLATE RASPBERRY TURNOVERS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Line 2 large baking sheets with parchment paper.
• Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
• Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
• Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.

PUFF PASTRY FOR RASPBERRY-RHUBARB TURNOVERS

Steps:

• In a large bowl, combine 2 3/4 cups all-purpose flour with the cake flour, salt, and sugar. With a pastry blender, cut in the butter pieces (1 stick) until the mixture resembles coarse meal, with a few larger clumps remaining. Make a well in the center, and pour in 1 cup cold water and the vinegar, gradually drawing the flour mixture over the water, gathering and combining until mixture comes together to form a dough. If the dough is too dry, add more cold water, 1 tablespoon at a time. Knead gently in the bowl, and form dough into a rough ball. Wrap in plastic and refrigerate until well chilled, at least 40 minutes or up to 2 hours.
• Sprinkle 2 tablespoons all-purpose flour on a sheet of parchment. Lay remaining 4 sticks of butter on top, side by side; sprinkle with remaining 2 tablespoons flour. Top with more parchment; pound butter with a rolling pin until it is about 1/2 inch thick. Remove top paper, fold butter in half, replace paper; pound butter until it is 1/2 inch thick. Repeat two or three more times until it is pliable. Using bench scraper, shape butter into a 6-inch square; wrap in plastic, and refrigerate until chilled, about 10 minutes.
• Lightly dust work surface with flour. Roll out dough to a 9-inch round; place butter package in center. Using a paring knife or bench scraper, lightly score dough to outline butter square. Remove butter; set aside. Starting from each side of marked square, gently roll out dough to form four flaps, each 4 to 5 inches long; do not touch square. Return butter to center square; fold flaps over butter. Press with your hands to seal.
• With the rolling pin, gently pound the dough all over in regular intervals until it is about 1 inch thick; this will soften the dough, making it easier to roll. Working in only one direction (lengthwise), gently roll out the dough to a 20-by-9-inch rectangle, squaring corners with the side of the rolling pin or your hands as you go. Using a dry pastry brush, sweep off excess flour. With short side facing you, fold the rectangle in thirds like a business letter. Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book. (This completes the first turn.) Roll out the dough again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction; fold dough again into thirds. (This completes the second turn.) Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
• Repeat rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right. (If at any time, the dough becomes too soft to work with, return it to the refrigerator until firm.) Wrap dough in plastic; refrigerate 3 to 4 hours before using the dough.