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