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Raspberry Turnovers Recipe

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This recipe for Raspberry Turnovers, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephea Scheurer-Melnyk


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

1/2 c Powdered sugar
1/2 TBSP Butter
1 TBSP Milk

Heat oven to 350. 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.

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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