Raspberry Turnovers

Follow our step-by-step guide on how to make Raspberry Turnovers.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare two large baking sheets with parchment paper for easy cleanup.

2. Step 2

   In a medium saucepan over medium heat, combine one container of luscious raspberries with brown sugar and 2 tablespoons of apple juice, setting aside the second container of raspberries for later use.

3. Step 3

   Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until the sugar dissolves, the raspberries soften, and a delightful aroma fills your kitchen.

4. Step 4

   In a small bowl, whisk together the remaining tablespoon of apple juice and cornstarch, then incorporate this mixture into the simmering raspberries.

5. Step 5

   Cook for an additional 1 to 2 minutes until the filling thickens beautifully.

6. Step 6

   Gently fold in the reserved fresh raspberries, then remove the saucepan from heat, letting the vibrant filling cool slightly.

7. Step 7

   Unfold your thawed puff pastry sheets and cut each into four equal squares.

8. Step 8

   Brush the edges of each square with a rich egg wash, then spoon a generous dollop of the raspberry filling into the center of each square.

9. Step 9

   Fold the squares diagonally to create charming triangles, pressing the edges gently to seal in the deliciousness.

10. Step 10

    Arrange the turnovers on your prepared baking sheets, brushing the tops with egg wash and sprinkling with raw sugar for a touch of sweetness.

11. Step 11

    Slide the trays into your preheated oven and bake for about 20 minutes, or until the turnovers rise and turn a golden brown.

12. Step 12

    Once baked, let them cool slightly on the sheets, allowing the anticipation to build before indulging in these delightful raspberry turnovers.

13. Step 13

    Enjoy the burst of flavor and the flaky texture that makes each bite a little piece of heaven.