Raspberry Puff Pastry Turnovers

by Amy on 7 November 2012

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


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


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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{ 46 comments… read them below or add one }

1 Mackenzie @SusieFreakingHomemaker November 7, 2012 at 7:17 am

Oh I just love this!! I loved them as a kid too – the best recipes are always the replications of childhood memories!! :)

2 Erin @ The Spiffy Cookie November 7, 2012 at 7:59 am

Yes! I always have a leftover sheet!

3 Lesley Eats November 7, 2012 at 8:29 am

Oh, wow. Those look delicious (even though I’m not a huge fan of raspberries)!

4 amy November 7, 2012 at 8:32 am

thanks, lesley! and that’s one of the things i like about these – the filling is definitely adaptable. i think as long as you keep the amounts the same (3/4 c. chopped fresh fruit to 1/4 c. jam/preserves), you can be as creative as you want with the type(s) of fruit/jam you use. =)

5 Ashley@BakerbyNature November 7, 2012 at 8:43 am

I want these for breakfast… like right now!!! Love this!!!

6 Sarah K. @ The Pajama Chef November 7, 2012 at 9:38 am

i love these kind of desserts- so simple but so flavorful! they look perfect for a party :)

7 Jessica@AKitchenAddiction November 7, 2012 at 10:39 am

These are beautiful! I love how easy they are!

8 Jen L | Tartine and Apron Strings November 7, 2012 at 11:10 am

I do believe you when you say these turnovers are simply perfect / intoxicating. This is a good recipe for those clean-your-fridge kinda days :)

9 amy November 7, 2012 at 11:13 am

Yes! I love clean-out-the-fridge/pantry recipes – some of my favorite meals have come from them!

10 Beth November 7, 2012 at 12:02 pm

Your turnovers look scrumptious! I know I wouldn’t be able to wait to eat one either!

11 elizabeth November 7, 2012 at 12:12 pm

two words: yu-um.

seriously, these look awesome. so simple and tasty–anything with raspberries is good in my book.

12 Chung-Ah | Damn Delicious November 7, 2012 at 12:13 pm

I always have a lingering sheet too! But now I know what I’ll be doing with it very soon!

Oh and btw, remember how I mentioned my nap yesterday? Yeah, I napped from 6-10PM. And then slept at 3AM.

I’m the worst.

13 amy November 7, 2012 at 1:01 pm

bahaha, you’re an inspiration to nappers everywhere! speaking of which, a nap is sounding mighty good right now … i’m definitely going to have to limit it to less than an hour, though, or i’ll be up til 3 AM, too! =)

14 Erin @ Texanerin Baking November 7, 2012 at 1:25 pm

Raspberries! I wish I could use caps on here because that’s meant to be yelled. Seeing a post containing raspberries in the middle of fall has made me very happy. Thank you. :) And I’m not familiar with turnovers but they look delicious!

15 amy November 7, 2012 at 1:48 pm

i looove raspberries, so you’ll see ’em on my blog year-round as long as i can get my paws on ’em! =)

16 Ashley @ Kitchen Meets Girl November 7, 2012 at 1:52 pm

I almost always have a leftover puff pastry sheet in my freezer – what a great way to put it to use! My kiddo would love having one of these for a fun school morning breakfast. And let’s face it, I wouldn’t complain about stuffing one of these in my mouth on the way to work. :-)

17 sally @ sallys baking addiction November 7, 2012 at 4:23 pm

Amy, these turnovers are adorable! Raspberry jam is my favorite kind – it’s SO good on toasted buttered bread. I eat that for breakfast at least twice a week! Anyway, I don’t think I could’ve waited for Kevin to get home to dig into one of these, so I don’t blame you for eating one before he got home. :) I bet these would be yummy with peach preserves – my second favorite jam!!

18 Jed Gray (sportsglutton) November 7, 2012 at 4:41 pm

The best part about making these for me, is that Liz hates raspberries, so i’d have them all to myself!!!

19 amy November 7, 2012 at 4:51 pm

Bahahahaha, i love the way you think!

20 Kristen @ notsodomesticated November 7, 2012 at 4:57 pm

Yum, Amy! I love how simple this recipe is, yet it’s gorgeous and elegant!

21 Sandra's Easy Cooking November 7, 2012 at 5:28 pm

Amy those looks fantastic and so delicious! I would love this for my mid morning snack :) Great recipe!

22 angela @ anotherbiteplease November 7, 2012 at 7:20 pm

your photos are so pretty – love…and of course the turnovers look delicious…I agree with Erin love seeing raspberries even if it is November! :-)

23 Julie @ Table for Two November 7, 2012 at 7:32 pm

i love how easy it is to make a delicious and flavorful turnover! puff pastry is way too hard to make from scratch so that’s why i usually opt for the store bought too :)

24 amy November 7, 2012 at 7:47 pm

i’ve still never tried puff pastry from scratch but i do want to give it a try sometime! until then, it’s store-bought for me!

25 Choc Chip Uru November 7, 2012 at 10:37 pm

These pastries look delicious my friend, great job :)

Choc Chip Uru

26 Tracey November 8, 2012 at 6:20 am

Oh my gosh, I adored those pepperidge farm turnovers when I was younger!! I’ve made an apple version at home, but never raspberry – these sound fantastic!

27 Rachel @ Baked by Rachel November 8, 2012 at 9:23 am

Breakfast, brunch, dessert… whenever! I want these. Such a pretty filling color too!

28 Hayley @ The Domestic Rebel November 8, 2012 at 11:48 am

Eeek! I love puff pastry. You could say, I puffy heart it. Mwuhahah. Anyway, these turnovers look scrumptious, Amy! I love that you added raspberry–an underrated fruit filling for sure!

29 amy November 8, 2012 at 12:10 pm

Bahaha, excellent use of “puffy heart.” =) and i will always fight for the inclusion of more raspberry filling in things – it’s my favorite!

30 Kathryn November 8, 2012 at 3:08 pm

What a great way to use up a sheet of leftover puff pastry – I don’t blame you for not waiting for your husband to get home!

31 Kiran @ KiranTarun.com November 8, 2012 at 5:14 pm

Perfect dessert with a cup of tea! YUM :)

32 Amy (Savory Moments) November 8, 2012 at 7:52 pm

Mmmmmm… these look perfect! So warm and yummy with a hot cup of coffee.

33 Maggie @ A Bitchin' Kitchen November 8, 2012 at 10:28 pm

I love puff pastry, and I’m pretty sure I could just bake and eat it plain. However, your way of using up a leftover sheet of it looks much more appealing! :)

34 baker street November 8, 2012 at 11:21 pm

Oh I love how simple and delicious this is! And they would be perfect to serve a crowd too! Thanks for sharing, A! :)

35 natalie@thesweetslife November 9, 2012 at 10:21 am

can you believe i’ve never made anything with puff pastry? must fix this! esp bc i’m obsessed with raspberry jam right now!!

36 amy November 9, 2012 at 11:41 am

oh, you need to explore the wonderful world of puff pastry! it is so versatile and SO easy to work with!

37 Anna @ Hidden Ponies November 9, 2012 at 5:50 pm

I can’t believe these are easy, they look like something I would think was too fancy for me to make! They sound delicious, now I can’t wait to have an extra sheet of puff pastry!

38 Chandra@The Plaid and Paisley Kitchen November 10, 2012 at 2:15 pm

Oh Amy! How yummy and so great that it is so easy! I have a sheet in the freezer right now I am going to whip up a batch for Breakfast for tomorrow!!! Thanks for sharing!

39 katie November 10, 2012 at 4:13 pm

Oh my. I too use to indulge on Pepperidge Farms turnovers as a kid. I love making my own as an adult now! I love all things raspberry so I’m bookmarking this for the day that I have an extra sheet of puff pastry!

40 Christin@FortMillSCLiving November 11, 2012 at 4:56 pm

Looks amazing! I always end up with 1 sheet of puff pastry too. Same thing with phyllo dough.

41 The Food Hound November 12, 2012 at 4:34 pm

This looks SO easy and SO perfect! I love anything with jam and YES, I always have that one sheet of puff pasty left over! Yay!!

42 Regina @ SpecialtyCakeCreations November 13, 2012 at 6:44 am

I love raspberries! And I love turnovers. I grew up knowing them only with apple filling, and only later realized the options are endless. But raspberry must be one of the best ever! Definitely have to try this sometime.

43 Nicole @ The Marvelous Misadventures of a Foodie November 15, 2012 at 11:20 am

Amy these look SOOO good! I bet they were divine right out of the oven :) I love turnovers so I’m not sure why I never make them – I guess I better jump on it! Haha

44 Stephanie @ Macaroni and Cheesecake November 15, 2012 at 6:28 pm

These look SO delicious! And they are so pretty too!

45 Smitten Foodie December 3, 2012 at 1:35 pm

Thanks for sharing, I know what I’m making for a breakfast treat tomorrow!
Take care

46 Patty Murphy September 13, 2017 at 5:15 pm

I have made these many times with different fillings. I have some in the oven now with a blueberry filling I made after picking blueberries this past August! Then I will serve with them warm with ice cream! Yummy yum yum.

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