Sweet pastries are always good for snacks or dessert. I myself is a sucker. 🙂 Now, if you are anything like me and you love raspberries and croissants, then you will surely love Fresh Raspberry Turnovers. They are like the next-level croissants that would leave your tummy growling in pleasure! 🙂
Our dessert recipe for today involves fresh raspberries. I know I’ve already shared numerous recipes before with these tiny fruits and we all know how nutritious they are, more so if you are eating them fresh. Another reason you will fall in love with this dessert for sure.
The recipe is also very easy to follow, and it only takes about an hour to complete it. Soon, you’d have sweet treats to serve after dinner. Fresh Raspberry Turnovers are good for a snack, too. Match them with coffee or perhaps tea, and you are good to go. It’s a great way to enjoy a cozy afternoon. Very heart-warming and will definitely put you in a good mood.
So what else to expect from a raspberry turnover? Well, the pastry itself is fluffy and flaky. And when it comes to the filling, “heaven” is the best way to describe it. 🙂
Ultra-flaky, buttery, sweet, fruity, delightful, and healthy…Name all the nice dessert adjectives that you can think of and that would describe these Fresh Raspberry Turnovers. But seriously, this recipe is really that good!
1 package puff pastry
3 cups fresh raspberries
3 tbsp cornstarch mixed with 2 tbsp water
2 tbsp each brown sugar and melted butter
3 tbsp apple juice
powdered sugar (for sprinkling)
- Preheat oven to 350 degrees Fahrenheit.
- Put 1 1/2 cup of raspberries in a saucepan over medium heat.
- Add 2 tablespoons of the apple juice and sugar. Cook for about 5 minutes or until the sugar is fully dissolved and the raspberries are soft.
- Add remaining apple juice, raspberries, and cornstarch. Cook until it gets thick. Set aside.
- Unfold the puff pastry sheets, cut into 4 equal squares, brush each with butter, and put raspberry jam in the center.
- Make triangles by taking one corner and fold it over. Press the edges to seal it.
- Use the remaining butter to brush the turnovers with and sprinkle some powdered sugar.
- Line a baking sheet with parchment paper and arrange the raspberry turnovers on it.
- Bake for about 20 minutes or until the turnovers are golden brown.
- Let cool for 10 minutes before serving.
If you don’t have brown sugar, you can substitute it even with the regular one.
The fresh raspberry filling of these turnovers balances the saltiness of the crust. That right there makes these treats more satisfying. Like what we have said earlier, you can eat them with a cup of coffee or tea. Freshly squeezed juice would be an excellent pair as well.
This recipe utilizes a pre-made crust. But if you have more time to spare, you can make your own crust, too. And, no, it’s not that hard to make. Enjoy! 🙂