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Raspberry Turnovers

raspberry turnovers
  • 1Servings
  • NAPrep Time
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I can’t pretend this was a healthy breakfast, but it’s amazing how good a turnover can be when you fill it with fresh fruit instead of canned pie filling. think of it this way: Raspberries have fiber and vitamins, so you’re getting some nutrition!

Bon appétit..


Ingredients

Main ingredients:

Nutritional

Calories (kcal)
290
Saturated Fat (g)
4.0 g
Total Fat (g)
15.0 g
Dietary Fiber (g)
2 g
Sugars (g)
15 g
Protein (g)
4.0 g
Total Carbohydrate (g)
35 g

Step by Step method

Directions:

1. Preheat the oven to 400°F. Grease a baking sheet with butter.

2. Place the berries, 4 teasppons, sugar and water into a saucepan over medium heat and cook, stirring frequently, until the berries break down. Add the lemon juice and cornstarch, and stir until the berry mixture thickens, about 3 minutes, then set aside.

3. Stretch out each piece of puff pastry to 4 inches square and place them on the prepared baking sheet. Place 1/4 of the raspberry mixture in the center, leaving 3/4 of an inch of dough on each side. Using a pastry brush, dampen the exposed dough with water. Fold the dough in half diagonally, over the filling. Press the edges to seal and crimp them with a fork. Brush the top of each turnover with water and sprinkle evenly with the remaining sugar. Chill in the refrigerator for 20 to 30 minutes.

4. With the tip of a paring knife, cut three small slits in the top of each pastry. Bake in the center of the oven for 15 minutes, or until golden. Serve warm.
    

 

 


Tips & variations

  • This recipe is very ideal for pregnant women as a morning breakfast or as a light snack during the day.

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