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Raspberry Almond Turnovers Recipe

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This recipe for Raspberry Almond Turnovers is from The Ringelstetter/Hutter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C sliced almonds
1 sheet puff pastry, thawed in the refrigerator
1 egg white
4 tsp almond paste
1 C frozen raspberries
4 tsp sugar
2 tsp cornstarch
1 T wheat germ
2 T powdered sugar
Directions:
Directions:
Preheat the oven to 400°. Grind half of the almonds in a food processor. Set aside.

Roll the puff pastry into an 11″ × 11″ square on a floured surface. Cut the square into four smaller squares. Paint the egg white on the pastry squares.

Put a teaspoon of almond paste in the middle of each square, layer ¼ cup raspberries on top, then sprinkle the ground almonds, sugar, cornstarch, and wheat germ over the berries.

Fold each square over to make a triangle to encase the filling. Press down on the outer edges with your fingers or a fork to seal.

Brush the egg white on the turnovers and sprinkle them with the remaining sliced almonds and powdered sugar. Bake for 10 minutes, turn the oven down to 350°, and continue baking for about 10–15 minuteslonger. Let cool before eating.

 

 

 

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