A turnover has never tasted so fresh!
I love these flaky, sweet treats…but sometimes you take a bit and the goo slips out, making a mess. Welp, there is an easy way around that…make them with fresh raspberries!
Wrap those fresh raspberries into some frozen puff pastry. Bake and drizzle with a touch of sweetness.
Easy Raspberry Turnovers
Yield – 9 servings
Preparation Time – 20 minutes
Cooking Time – 20 minutes
- 1 sheet frozen puff pastry
- 27 raspberries – about 6 ounces (you can use frozen that is brought to almost room temperature)
- 1 tablespoon butter, melted
- 7 tablespoons of powdered sugar
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract (or use homemade vanilla extract!)
- Heat oven to 400 degrees
- Line a baking sheet with parchment paper or baking mat. I LOVE Silpat Mats for baking!
- Defrost the dough on the counter for about 20 minutes. Dough will still be very cold and stiff.
- Break or cut the dough on the two folds. Now cut each of the three rectangles into three equal pieces. In the end, you’ll have 9 blocks of dough.
- Place 3 raspberries in the center of each dough section.
- Fold the dough over to form a triangle on each one. Press the edges together with a fork to seal.
- Use a pastry brush to gently coat the tops with melted butter.
- Place on lined pan at least 1 inch apart. Bake the turnovers on 400 degrees for 15 – 20 minutes until puffed and lightly browned.
- While the pastries are baking, combine all glaze ingredients in a small bowl and stir until smooth. Add a little water to thin until it’s the desired consistency.
- Remove the pastries from the oven when they are done and puffed and spoon glaze over the top for a sweet finish!
Pin all of the Breakfast Recipes
See all of our 31 Days of Breakfast Recipes here!
Other “31 Days of” Series to check out:
- 31 Days of School Lunchbox Ideas
- 31 Days of Slow Cooker Meals
- 31 Days of Gluten Free Meals
- 31 Days of Freezer Cooking Recipes
- 31 Days of Skillet Dinner Recipes