Raspberry Puff Pastry Turnovers

while i love the convenience of store-bought puff pastry, i often only use one sheet + find myself with an extra one lying around. the other day, i found myself yet again with an extra sheet +, after looking around the kitchen, also stumbled across some delicious raspberry preserves. that reminded me of the pepperidge farm turnovers that i loved as a child, so i decided i’d try to replicate ’em at home. awesomely, they only called for 4 ingredients, all of which i already had, so i got bakin’!

so, how did they turn out? so very wonderful. i had planned to wait to sample one until my husband came home from work, but after smelling the intoxicating combination of warm raspberries, buttery puff pastry + slightly caramelized sugar, there was no way i could wait – i dug in + devoured one immediately. from the buttery, flaky exterior to the warm, lovely sweet-tart raspberry filling + the crunchy sugar topping, they are simply perfect. so, if you’re looking for an easy, scrumptious brunch treat or a sweet after-dinner pick-me-up, give these amazing turnovers a try!

Raspberry Puff Pastry Turnovers

makes 4 turnovers, adapted from martha stewart

ingredients

all-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed according to package instructions
1/4 cup raspberry jam or preserves
3/4 cup fresh raspberries, coarsely chopped
2 teaspoons sugar, for sprinkling

directions

line a baking sheet with parchment paper or a silpat; set aside. on a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. with a sharp knife or pizza wheel (+ using a ruler as a guide, if desired), cut into four equal squares. place on prepared baking sheet; refrigerate until firm, about 15 minutes.

in a medium bowl, stir together jam + raspberries.

assemble turnovers: after chilling pastry squares, spoon about 1.5-2 tablespoons jam mixture in center of each square. using a pastry brush, dampen edges with water in a 1-inch border. fold dough in half diagonally, to form a triangle over filling. press edges well to seal; with a fork, crimp to make a 3/4-inch border. brush top of pastry with water; sprinkle with sugar. with the tip of a paring knife, cut three small slits in the top (for steam vents).

refrigerate until firm, about 30 minutes. preheat oven to 375 degrees while turnovers are chilling.

bake until puffed + golden, about 15-20 minutes. some jam may bubble up through vents or out of the sides – make sure you use a baking sheet with a raised edge so you don’t get messy raspberry jam spillage on the bottom of your oven!

transfer baking sheet to a wire rack; cool. serve warm or at room temperature.

note: unbaked turnovers can be frozen for up to three months; freeze on the baking sheet until firm, about two hours, then transfer to resealable storage bags. bake frozen turnovers on a baking sheet as directed above, without thawing.

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