Raspberry Turnovers

These flaky buttery Raspberry Turnovers are made with puff pastry and fresh raspberries. It's one of the simplest desserts but so delicious! You only need 6 simple ingredients and about 15 minutes of hands-on time! Kids love them and they're freezer-friendly!

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• Why This Recipe Works
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Serving Suggestions
• Storing
• FAQs
• Other Puff Pastry Recipes
• 📖 Recipe

Why This Recipe Works

Sweet, tart, and buttery - These flaky buttery turnovers are made with puff pastry and fresh raspberries tossed in a little bit of sugar. It's such a simple and easy dessert but so delicious with amazing flavor.

Fresh raspberry flavor - The tart raspberries melt together with cane sugar and the tapioca helps to turn them into sweet jam. Little bits sneak out of the puff pastry here and there and caramelize as they bake. The flavor of the raspberries goes so great with the flaky puff pastry, these are sure to be a hit with everyone!

Easy and simple - You only need 6 simple, easy-to-find ingredients and a little over 30 minutes to make these delicious raspberry triangles! These are impossible to mess up! They're made with buttery puff pastry, fresh raspberries, tapioca starch, two types of sugar, and egg wash. They come together quickly. The hardest part is waiting for them to cool down!

Freezer-friendly - You can freeze any leftover turnovers (if they last you that long) and defrost them later for a quick and easy dessert!

Ingredients

• Puff pastry - The better the puff pastry, the better the turnovers. Pick good quality butter puff pastry. I like buying one that's already rolled out so all I need to do it defrost it and cut it into squares.
• Raspberries - Fresh raspberries are a must here. Frozen raspberries unfortunately won't work because they release too much liquid.
• Tapioca starch - You'll sprinkle tapioca starch or corn starch on the raspberries to absorb some of their juices as they cook and turn them into jam
• Cane sugar - Raspberries are very tart so you'll need to add a little bit of cane sugar to them. You can also add brown sugar or white sugar here if you prefer.
• Turbinado sugar - You'll need coarse sugar that won't melt for sprinkling the triangles before they go into the oven.
• Egg - One egg is needed for egg wash to make the turnovers shiny and golden after baking and to help the sugar stick.

Variations and Substitutions

• Different berries - If you don't have raspberries, you can use other berries like blueberries, blackberries, or chopped strawberries.
• Apples - You can add chopped apples and apple pie spice for apple turnovers if you're making these in the fall or winter or just don't have any berries on hand and want a quick dessert.
• Gluten-free puff pastry - Although I haven't come across it yet, I'm sure there is a gluten-free puff pastry dough on the market. Regular puff pastry is made with regular wheat flour. If you can't find one in the store, you can always make your own at home!
• Corn starch - I like using tapioca starch but corn and tapioca starches can be used interchangeably if you can tolerate corn.

Step-by-Step Instructions

1. Preheat your oven to 400F (200C), line a large baking sheet (or 2 small ones) with parchment paper and set aside.
2. Roll out your dough if needed and cut it into squares. (I get about 15 squares)
3. In a mixing bowl, gently toss raspberries together with cane sugar and tapioca starch. You want to do this right before you fill the puff pastry because the raspberries release water quickly.

4. Add 3-5 raspberries to each puff pastry square and fold the puff pastry over the filling to make a triangle.

5. Lift the triangle and using your fingers press around the edges to seal them.
6. Place the triangle on your prepared baking sheet and use a fork to create a pattern around the edges and to ensure they’re sealed. Dip your fork in the whisked egg to prevent it from sticking to the dough.
7. Repeat with the rest of the triangles.
8. Brush each triangle with egg wash and sprinkle with turbinado sugar.
9. Bake in the oven for 20 minutes or until golden brown and puffy.
10. Take them out of the oven and allow them to rest for 15 minutes before enjoying. Be careful the filling will be very hot!

Serving Suggestions

You can serve these turnovers right away but be careful because the filling can be very hot with steam trapped inside the triangle. Once they cool down a little bit, they're much easier to eat! I recommend storing them in the fridge once they're cool and you can enjoy them straight from the fridge.

To warm them up and make them crispier from the fridge, you can put them on a baking sheet in a preheated oven at 250F (120C) for a few minutes.

Storing

Fridge: I recommend storing the turnovers in the fridge, not at room temperature, to make them last longer. Store them in an airtight container in the fridge for up to a week.

Freezer: You can freeze any leftover turnovers you don't have time to eat for later. In my house, they always disappear before I get to this part but they're freezer-friendly! Defrost them in the fridge overnight or in the oven with the defrost setting. You can also warm them up in the oven so they get crispy again.

FAQs

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