Summer wouldn’t be anything without a raspberry dessert. These homemade raspberry turnovers are simply amazing.
If I told you all the I have only had store bought turnovers, would you believe me? At first, this process intimidated me, but after making them, I breathed a sigh of relief. They are actually pretty simple and the end result will have you begging for more.
A homemade puff pastry that is buttery, flakey, and light filled with sweetened raspberries. It is a sacrilege that I have never made them prior to today. Also, serving them at breakfast or even in the middle of the day for a snack, isn’t wrong, right?
What is Rough puff pastry?
Rough puff pastry is known as German Blitz puff pastry. It is a little less elaborate as regular puff pastry and is differentiated by shorter processing time, fewer folds, and rest time between folds.
With traditional puff pastry, you use an entire block of butter in between folds versus golf ball sized chunks of butter with rough puff pastry. However, both can be made ahead of time.
What is in a homemade Raspberry turnover?
Tips for the best Homemade turnovers
- Only use your hand to mix the dough together. If you use a food processor or pastry cutter, the butter will be broken down too much and you will lose the flakey layers.
- Butter should always be cold, because once again if it is melted and not congealed, you lose the flakey layers.
- Many different fruit flavors have been used in turnovers such as apple, blueberry, cherry, and even mixed berry. The options are endless!
- Store in an airtight container in the freezer. If you want to make them, don’t thaw. Just place on baking sheet and bake for 25 minutes. Glaze on top is optional!
How to make a Homemade Raspberry Turnover
First, whisk together the flour, baking powder, and salt. Cut the cold butter into the mixture with your hands until it is unevenly crumbly. At this point, you want larger chunks remaining intact.
Second, stir in the sour cream. Dough will be sticky, but cohesive. Turn the dough out onto a well floured surface and knead a couple of times to bring together. Pat dough into a square and then roll out into an 8×10 rectangle.
Lastly, dust both sides of the dough with flour. Then, starting with the shorter end, fold in in thirds like a letter, flip over, and turn 90 degrees. Repeat same process one more time and wrap in plastic and place in the refrigerator for at least 30 minutes or overnight.
First, in a large saucepan stir together the raspberries and sugar. Mix in vanilla extract. In a small bowl, mix the cornstarch and water until cornstarch is dissolved. Add cornstarch mixture to raspberries.
Lastly, heat the mixture on low until the berries soften and break up. Heat until the mixture thickens and bubbles (5-7 minutes). Refrigerate until ready for use.
Assembly of turnovers
First, preheat oven to 400 degrees. Roll out chilled dough into a 16 inch square. Cut fourteen 4 inch squares. Brush two adjoining edges with egg wash.
Second, place about two teaspoons of filling off center in reach square. Fold the pastries in half diagonally to create triangles. Press the edges of the turnover with a form to seal.
Lastly, place turnovers on a prepared baking sheet with a silicon mat and bake for 20-25 minutes or until they are golden brown and some filling is oozing out. Remove from over and serve warm or at room temperature.
Recipes with fruit filling!
Homemade raspberry turnovers
- Baking sheet
- Silicon Spatula
- pastry brush
- Rolling pin
Puff pastry dough
- 1½ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup unsalted butter
- ½ cup sour cream
- 2 tbsp cornstarch dissolved in cold water
- ⅔ cup granulated sugar
- 2 cups raspberries fresh or frozen
- 1 tsp vanilla extract
- 1 large egg beaten with water to seal pastry edges
Homemade puff pastry
- In a large mixing bowl, whisk together the flour, salt, and baking powder.
- Cut cold butter into the flour mixture until it is unevenly crumbly, with larger chunks of butter remaining intact. Mix in sour cream (dough will be cohesive, but craggy).
- On a lightly floured surface, turn the dough out and knead a few times. Pat into a square and then roll into a 8x10 rectangle.
- Dust both sides of the dough with flour. Then, starting with the shorter ends, fold it in thirds like a letter, flip it over and turn it 90°.
- Roll the dough again into another 810 rectangle. Fold in thirds, wrap in plastic, and place in the fridge for at least 30 minutes or overnight.
- In a small bowl, mix the water and cornstarch until combined. In a saucepan, add the sugar and raspberries and toss to combine. Add in the vanilla and cornstarch mixture.
- Heat the mixture on low, stirring, until the berries fall apart and soften. Cook until the mixture bubbles and thickens (5-7 minutes). Cover and refrigerate until ready for use.
- Once the filling has been prepared and cooled, preheat oven to 400°. Roll the chilled dough into a 16 inch square. Cut fourteen 4 inch squares.
- For a tighter seal on the pastries, brush 2 adjoining edges of the square with egg wash.
- Place about 2 tsp of filling off center into each square. Fold the pastries in half diagonally to create the triangular turnover. Using a fork along the edges, create a seal.
- Place each turnover on a silicon mat on a baking sheet. Bake for 20-25 minutes or until they are a deep golden brown color and some filling may be oozing out.
- Remove the turnovers from the oven and let cool on a rack. Serve warm or at room temperature.
fun fact of the day!
It takes approximately 12 hours for food to entirely digest.