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Homemade raspberry puff pastry turnovers.

Puff pastry raspberry turnovers

Homemade buttery and flaky turnovers filled with sweetened raspberries.
Prep Time 55 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 people
Calories 332 kcal


  • Baking sheet
  • Saucepan
  • Silicon Spatula
  • Fork
  • pastry brush
  • Rolling pin


Puff pastry dough

  • cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup unsalted butter
  • ½ cup sour cream

Raspberry filling

  • 2 tablespoon cornstarch dissolved in cold water
  • 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.

Raspberry filling

  • 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.

Assemble turnovers

  • 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
Keyword Homemade, puff pastry, raspberries, breakfast
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