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Semi-Homemade Raspberry Turnovers

August 24, 2011

I often have grandious ideas that I’m super woman.  They are normally shattered 30 minutes before an event as I realize that I still have to marinate the steak, finish the macaroni and cheese (half of which I just dumped into the sink from my clumsiness), cut the vegetables for the platter, set up the drink station and artfully arrange my s’mores components into pretty glass containers.  At which point I break into hysterics and run to the bathroom declaring the party off and to tell everyone to go away.  Smooth operator, huh.


Everything always turns out great, I just trip over my ocd-ness during the set up.  The problem is that I suffer from acute homemade is always better syndrome…a rare disease that inflicts the perfectionist baker.  I love all things butter and sugar I just happen to be under the impression that 99% of the time a dessert tastes better when it’s homemade.

Occasionally I come to my senses though and I realize it’s nearly humanely impossible to do everything.  So things like the semi-homemade raspberry turnover are born. Warm, flakey pockets full of tangy raspberry filling that are just absolutely delightful. Part homemade, part store bought, 100% delicious (and no tears were involved!).

Semi-Homemade Raspberry Turnovers
Yields 16 turnovers

Ingredients:

2 boxes of frozen puff pastry sheets (4-10″X9.5″ sheets-I used pepperidge farm)
6 ounces frozen raspberries
1/2 cup sugar
1/2 tablespoon lemon juice
lemon zest to taste (start with 1/2 teaspoon freshly zested-if you like it tangier, add more)
dash of cinnamon
1 tablespoon corn starch
2 tablespoons sugar in the raw

Directions:

1. Place frozen raspberries in a medium saucepan over low heat and stir until thawed.  Add sugar, lemon juice, zest and cinnamon and bring to a simmer.  Dissolve corn starch in 2 tablespoons cold water and add to the simmering raspberry mixture.  Bring the sauce back to a slow boil and cook until thickened.  Cool the sauce completely before using.

2. Line 2 baking sheets with parchment paper. Thaw the puff pastry in the refrigerator until pliable.  Working with 1 sheet at a time, unfold the dough and cut into (roughly) 5 inch squares (if you’re using pepperidge farm they will be 5″x4.5″).  Spoon a tablespoon of filling into the middle of each square and dampen the edges with water (using your fingers or a pastry brush).  Fold the edges over diagonally to form a triangle.  Press the edges with a fork to seal and place on a baking sheet.  Repeat until all the pastry is used.  Brush the tops of each pastry triangle with water and sprinkle with the raw sugar.

3. Refrigerate the pastries for 30 minutes.  While they are refrigerating preheat the oven to 375 degrees (F).  Before placing them in the oven, cut 3 slits in the top of each pastry to vent steam.  Bake in preheated oven for 25 minutes or until puffed and golden brown.  Transfer the turnovers to a wire rack to cool and serve warm or at room temperature.

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7 Comments leave one →
  1. August 24, 2011 8:24 am

    They turned out great. Sometimes semi homemace saves the day, and your sanity.

  2. August 24, 2011 9:27 am

    These look so fantastic!

  3. August 24, 2011 3:09 pm

    Great job, that sounds delicious, thanks for the share!

  4. August 24, 2011 3:25 pm

    They look so pretty! Love the little cuts on top so the filling shows a bit. JUM!

  5. August 24, 2011 7:29 pm

    I suffer from that perfectionist baker thing too! These look lovely & there is nothing wrong with a little help every now & then 🙂 I’m also totally loving the color of that filling!

  6. Jane permalink
    October 28, 2011 11:15 am

    I made these and were so delightfully easy…I tried another flavor..pineapple cinnamon..omg you rock!!!

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