Turnover is a baked dessert made with pastry dough (usually puff pastry). The dough has a sweet or savory filling and it's sealed usually into triangles. It's a great dessert to make when you need something very portable that won't spoil too easily.

Can I make these sugar-free?

You can skip the sugar I mixed into the raspberries and only do egg wash on top and no turbinado sugar. Keep in mind this makes the turnovers very tart and not as tasty. You can use a sugar-free sweetener but this will also change the flavor of the turnovers.

Raspberry Turnovers

Description

These flaky buttery Raspberry Turnovers are made with puff pastry and fresh raspberries. It's one of the simplest desserts but so delicious!

Ingredients

Units Scale

1 sheet puff pastry
12 oz fresh raspberries (NOT frozen), washed and dried
2 tbsp cane sugar
1 tbsp tapioca starch (or cornstarch)
1 egg, beaten
2 tbsp turbinado sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400F (200C), line a large baking sheet (or 2 small ones) with parchment paper and set aside.
Roll out your dough if needed and cut it into squares. (I get about 15 squares)
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.
Add 3-5 raspberries to each square and fold the puff pastry over the filling to make a triangle.
Lift the triangle and using your fingers press around the edges to seal them.
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. Repeat with the rest of the triangles.
Brush each triangle with the beaten egg and sprinkle with turbinado sugar.
Bake in the oven for 20 minutes or until golden brown and puffy.
Take them out of the oven and allow them to rest for 15 minutes before enjoying. Be careful the filling will be very hot.

Notes

Storing: Store the popovers in an airtight container in the fridge for up to 5 days. You can also freeze them in a freezer-safe container and defrost in the fridge overnight. I recommend reheating them in the oven at 350F to crisp them up.