Puff pastry raspberry turnovers
Homemade buttery and flaky turnovers filled with sweetened raspberries.
Puff pastry dough
- 1½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter
- ½ cup sour cream
- 2 tablespoon cornstarch dissolved in cold water
- ⅔ cup granulated sugar
- 2 cups raspberries fresh or frozen
- 1 teaspoon 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 teaspoon 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.
Serving: 10peopleCalories: 332kcalCarbohydrates: 32gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 157mgPotassium: 86mgFiber: 2gSugar: 15gVitamin A: 674IUVitamin C: 6mgCalcium: 42mgIron: 1mg