Raspberry Turnovers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz Fresh Raspberries
2 TBSP Brown Sugar
3 TBSP Apple Juice
1 TBSP Cornstarch
1 Pkg Frozen Puff Pastry, thawed (17.3 oz)
Egg Wash:
1 Egg whisked
1 TBSP Water
1 Tsp Sugar
Glaze
1/2 c Powdered sugar
1/2 TBSP Butter
1 TBSP Milk
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Directions: |
Directions:Heat oven to 350º. Line baking sheets with parchment paper.
Stir 1/2 raspberries with 2 Tbsp Apple Juice in a saucepan over medium heat. Cook raspberries for 5 minutes until sugar is dissolved and raspberries are soft. Wisk 1 Tbsp of Apple Juice with cornstarch and add to hot raspberries. Cook 2 minutes then stir in rest of raspberries.
Unfold Puff Pastry sheets. Cut into 3 squares each. Brush edges of each square with egg wash, spoon filling into the center and fold in half sealing edges with fingers then a fork. Place on lined baking sheets, brush with egg wash, sprinkle with sugar and back for 20 minutes.
Once cooled, drizzle with optional glaze. |
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Personal
Notes: |
Personal
Notes: Uncle Mike says the only problem with this recipe is "it only makes 8 so he really does not have enough to share with anyone when they get made":-0
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