RASPBERRY TURNOVERS

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Raspberry Turnovers image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h35m

Number Of Ingredients 5

All-purpose flour, for dusting
1 (half of a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
1/4 cup seedless raspberry jam
3/4 cup fresh raspberries
2 teaspoons sugar, for sprinkling

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.

Nutrition Facts : Calories 120 g, Fat 3 g, Fiber 2 g, Protein 1 g

Alvin Thompson El
e10@yahoo.com

These turnovers were a bit too dry for my taste. I think I would add a little bit of milk or cream to the filling next time.


Mashal Khan
khan-m5@yahoo.com

I would definitely make these raspberry turnovers again. They were a hit with my family and friends.


Md Hasim
m.hasim34@gmail.com

These turnovers were a bit too messy to eat, but they were worth it! The filling was delicious and the crust was flaky and golden brown.


miju mia
m-miju@gmail.com

I'm not a huge fan of raspberries, but I thought these turnovers were still pretty good. The crust was nice and flaky, and the filling was sweet and tangy.


Shopna Khatun
shopna-khatun@yahoo.com

These were the perfect dessert for my summer party! They were light and refreshing, and everyone loved them.


Charitynelma Moe Auvaa
a82@gmail.com

Overall, I enjoyed these raspberry turnovers. They were a tasty and easy-to-make treat.


Enrique Dicks1
dicks1enrique21@yahoo.com

The recipe was easy to follow, but the turnovers didn't turn out as flaky as I had hoped. I think I might have rolled the dough too thin.


ALIRAZA JUTT
jutt-aliraza42@yahoo.com

These turnovers were a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time.


Tamika Campbell
tcampbell@gmail.com

The raspberry turnovers were delicious! The crust was golden brown and flaky, and the filling was bursting with flavor. I will definitely be making these again.


sampson unah
s_u45@gmail.com

I made these turnovers for a potluck and they were a hit! Everyone loved them. The recipe was easy to follow and the results were impressive.


SIFON AKPAN
a.sifon12@yahoo.com

These raspberry turnovers were a delightful treat! The flaky crust paired perfectly with the sweet and tangy raspberry filling. I used fresh raspberries from my garden, and they added a burst of flavor to each bite.