RASPBERRY TURNOVERS
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h35m
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper; 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 (and 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 and raspberries.
- Assemble turnovers: After chilling pastry squares, spoon 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, over filling. Press edges to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with the 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 and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.
Nutrition Facts : Calories 120 g, Fat 3 g, Fiber 2 g, Protein 1 g
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
BERRY BERRY TURNOVERS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 8 turnovers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
- Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
- Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.
CHOCOLATE-RASPBERRY TURNOVERS
These are yummy! What's better than fresh raspberries and Lindor chocolates? I didn't use a bar I used Lindor truffles cut in half. If you use the truffles use 9 cut in half.
Provided by RachelB-KY
Categories Dessert
Time 36m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
- To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12.
- Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.
Nutrition Facts : Calories 63.6, Fat 1.2, SaturatedFat 0.3, Sodium 91.9, Carbohydrate 11.6, Fiber 1.2, Sugar 0.6, Protein 1.5
RASPBERRY PUFF PASTRY TURNOVERS
I make these in the summer when our raspberry bushes are producing a cup or more of nice, ripe berries per day! I make the filling ahead and keep it in the refrigerator, then I make up 4 turnovers at a time so they're always fresh. I don't think the glaze is necessary, but my hubby does! (The last 3 ingredients on the list are for the optional glaze, the site would not let me say that.)
Provided by Chef PotPie
Categories Breakfast
Time 40m
Yield 8 turnovers, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine raspberries and sugar, toss together.
- In small bowl, mix cornstarch with enough water just to disslove it so there are no lumps. (About 1 tablespoon water) Add vanilla (if using) and salt. Add to berries.
- Heat this mixture on medium, stirring and smashing the berries until they soften and fall apart and the jam bubbles and becomes a thick consistency. Cool. (This filling can now be kept in the refrigerator for several days.).
- Preheat oven to 375°F.
- Line a large baking sheet with parchment or cooking mat.
- Fold out the puff pastry sheets. Using a ruler and a knife or pizza cutter, cut into 5" squares. Brush edges of each square with beaten egg wash to help seal in the filling.
- Place about 2 heaping tablespoons of filling off-center on each square and fold over to make a triangle. Using a fork, crimp edges to seal in the filling.
- Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar.
- Make a small slit on top of each turnover, being careful not to let the knife go all the way through to the bottom crust.
- Place turnovers onto parchment-lined sheet and bake for 20-25 minutes, until a nice golden brown. Remove from oven and cool on wire rack.
- If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.
Nutrition Facts : Calories 132.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 23.2, Sodium 55, Carbohydrate 27.9, Fiber 2.4, Sugar 21.5, Protein 1.5
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- To make the crust: Whisk together the flour, salt, and baking powder., Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact., Stir in the sour cream.
- The dough will be craggy, but cohesive., Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads., Pat the dough into a rough square, then roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour.
- Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°., Roll the dough into an 8" x 10" rectangle again.
- Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using., While the dough is chilling, make the filling.
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