FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
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