For best results, ensure the puff pastry is thoroughly thawed but still cold to the touch. This will help it to puff up properly in the oven. Feel free to experiment with other berries! Blueberries, blackberries, or a mix of berries would also be delicious in these turnovers. If you don't have turbinado sugar, you can use regular granulated sugar or omit it altogether. These turnovers are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven for the best texture.
Fresh Raspberry Turnovers
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING8 People
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VIEWS39
Delicate, flaky turnovers bursting with the bright, tangy sweetness of fresh raspberries. These are a delightful treat, perfect served warm with a scoop of vanilla ice cream or a dollop of crème fraîche for an extra touch of indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol23 mg
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Fiber4 g
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Protein6 g
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Saturated Fat6 g
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Sodium163 mg
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Sugar6 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View In a medium saucepan, combine one container of raspberries with the light brown sugar and 2 tablespoons of apple juice. Reserve the second container of raspberries for later. (2 minutes)
03 Step
Recipe View Cook the raspberry mixture over medium heat, stirring occasionally, until the sugar dissolves, the raspberries begin to soften, and the juice simmers gently. This should take about 5 minutes.
04 Step
Recipe View In a small bowl, whisk together the remaining 1 tablespoon of apple juice and the cornstarch to form a smooth slurry. (1 minute)
05 Step
Recipe View Add the cornstarch slurry to the simmering raspberries and cook for 1 to 2 minutes more, stirring constantly, until the mixture thickens slightly. Gently stir in the reserved fresh raspberries. Remove from heat and let cool slightly. (3 minutes)
06 Step
Recipe View On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 4 equal squares. (2 minutes)
07 Step
Recipe View Lightly brush the edges of each puff pastry square with the egg wash. Spoon a generous amount of the raspberry filling into the center of each square. (5 minutes)
08 Step
Recipe View Carefully lift one corner of each square and fold it diagonally to meet the opposite corner, forming a triangle. Gently press the edges to seal them tightly. A fork can be used to crimp the edges for a more decorative finish and to ensure a good seal. (5 minutes)
09 Step
Recipe View Transfer the assembled turnovers to the prepared baking sheets, leaving some space between each one. Brush the tops of each turnover with the remaining egg wash and sprinkle with turbinado sugar for a lovely sparkle and added crunch. (3 minutes)
10 Step
Recipe View Bake in the preheated oven for 18-22 minutes, or until the turnovers are puffed and beautifully golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning. (20 minutes)
11 Step
Recipe View Remove the baking sheets from the oven and let the turnovers cool briefly on the sheets before serving. Serve warm and enjoy! (5 minutes)
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Please Rate
Summer Franey
Jun 15, 2025The raspberry filling was the perfect balance of sweet and tart. I added a little lemon zest for extra flavor.
Jan Runte
May 23, 2025These were so easy to make and absolutely delicious! My family loved them!
Keegan Powlowski
Mar 7, 2025I had some leftover filling, so I used it to top my yogurt the next day. It was amazing!
Cory Franecki
Feb 25, 2025My puff pastry didn't puff up as much as I expected. What did I do wrong?