Description
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!
Ingredients
Scale
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)
Instructions
- 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.
Notes
If you don’t have brown sugar, you can substitute it even with the regular one.
- Prep Time: 5 minutes
- Cook Time: 35 minutes