Raspberry turnovers are sweet pastries filled with raspberry filling. They are perfect as a simple dessert or sweet treat, and only require 4 ingredients.
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Ingredients
All you need to make this recipe is puff pastry, raspberries, cornstarch and sugar. You can also use an egg to make an egg wash, but this is optional.
💡 TIP! Turnovers have to be made with fresh raspberries, as frozen raspberries contain too much water.
Instructions
- Pre heat the oven: Turn the oven to 425 F / 220 C for a regular oven, or 400 F / 200 C fan oven. Cover a baking sheet with parchment paper or a silicone baking mat.
- Prepare the pastry: Leave the puff pastry at room temperature for a few minutes. If you buy puff pastry sheets, you can simply roll it out. If not, you can to use a rolling pin to roll the pastry into a rectangle. Cut the pastry into 6 similar sized squares.
- Prepare the filling: Combine raspberries, sugar and cornstarch in a bowl. Gently mash some raspberries with a fork. Half the raspberries should be kind of mashed, and half should still be whole.
- Fill the pastry: Put about 1 ½ tablespoons of filling in the middle of each pastry square. Be careful not to let any filling on the edges.
- Close the turnovers: Fold the pastry over the filling on the diagonal to form triangle shapes. Again, make sure that the filling stays in the middle rather than drip out on the sides. Use a fork to push down on the edges to seal them shut.
- Finish them: Transfer the pastries to a baking sheet covered with parchment paper. Optionally, slice the top of the pastry to create a little pattern. Whisk an egg in a bowl, and use a pastry brush to brush a thin layer of egg over each turnover. Then, sprinkle some sugar over the egg wash. This will make the top of the turnovers look glossy and nice.
- Bake them: Bake the turnovers for about 20-25 minutes, or until the pastries have puffed up and developed a golden brown color.
Top tips
- Be careful not to overfill the pastry, as this can cause them to leak the filling while baking.
- Seal the edges carefully with a fork to prevent spillage.
- If you notice that the filling is leaking out of your pastries, don't worry, they will still taste fantastic!
- The baking time is only a guide. Keep an eye on the turnovers, as yours could be done sooner than expected, or require a little more baking. They are done when the pastry has developed a golden color.
Serving suggestions
The turnovers are great to serve on their own, but they can also be enjoyed with ice cream, custard or whipped cream. Some people like to slice them open, and fill them with whipped cream.
Raspberry turnovers are excellent to serve as dessert, but they are also great to serve as a treat with a cup of coffee, or for afternoon tea. You can also enjoy them for breakfast.
If you prefer to decorate turnovers, you can drizzle some royal icing or melted white chocolate or milk chocolate on them.
Variations
Extra fillings: Add other ingredients to the raspberry filling for a flavorful twist. You can try adding chocolate chips, white chocolate squares, shredded coconut, honey or almond flakes.
Vegan / dairy free: You can find dairy free and vegan puff pastry in most supermarkets. If you want to make vegan raspberry turnovers, you also have to omit the egg wash.
Sugar free: You can omit the sugar, and add some honey or any other sweetener to the raspberries instead if you prefer a sugar free alternative.
Leftovers
You can store leftover turnovers for up to 24 hours at room temperature, 3 days in a refrigerator, or freeze them for up to 6 months.
Frozen turnovers can be thawed in a refrigerator overnight, or in a microwave or oven using the defrost setting. Serve them at room temperature or warm, depending on your preference.
You can easily double or triple this recipe to create a big batch of turnovers. Freeze them down individually, and you can easily prepare homemade raspberry turnovers whenever you want them.
Frequently asked questions
Yes. Although they are traditionally made with puff pastry, you can make them with any other pastry. Just bear in mind that they will have a slightly different flavor and texture.
Seal pastry edges by pressing down on them with a fork. This will prevent them from puffing up and leaking too much.
This can happen if you used too much filling, it was too wet, you didn't seal the edges properly, or there was a hole in the pastry. The turnovers are still fine to eat even if they leaked, although they might look a little messy.
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If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy! Follow Hint of Healthy on Instagram, Facebook or Pinterest for more healthy recipes.
Recipe
Raspberry Turnovers
Equipment
- Parchment Paper
- Pastry Brush
Ingredients
- 1 sheet puff pastry
- 3 cups raspberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch (UK: cornflour)
- 1 egg (optional)
Instructions
- Turn the oven to 425 F / 220 C for a regular oven, or 400 F / 200 C fan oven. Cover a baking sheet with parchment paper or a silicone baking mat.
- Leave the puff pastry at room temperature for a few minutes. If you buy puff pastry sheets, you can simply roll it out. If not, you can to use a rolling pin to roll the pastry into a rectangle. Cut the pastry into 6 similar sized squares.
- Combine raspberries, sugar and cornstarch in a bowl. Gently mash some raspberries with a fork. Half the raspberries should be kind of mashed, and half should still be whole.
- Put about 1 ½ tablespoons of filling in the middle of each pastry square. Be careful not to let any filling on the edges.
- Fold the pastry over the filling on the diagonal to form triangle shapes. Again, make sure that the filling stays in the middle rather than drip out on the sides. Use a fork to push down on the edges to seal them shut.
- Transfer the pastries to a baking sheet covered with parchment paper.
- Optionally, slice the top of the pastry to create a little pattern. Whisk an egg in a bowl, and use a pastry brush to brush a thin layer of egg over each turnover. Then, sprinkle some sugar over the egg wash. This will make the top of the turnovers look glossy and nice.
- Bake the turnovers for about 20-25 minutes, or until the pastries have puffed up and developed a golden brown color.
Video
Notes
- Store for up to 24 hours at room temperature, in a refrigerator for up to 3 days, or in a freezer for up to 6 months.
- Try to avoid spillage by containing the raspberry filling in the pastries. However, the turnovers still taste great even if the filling leaks out.
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