Raspberry Puff Turnovers
Ultra-flaky, buttery pastry encloses a tart-sweet, homemade raspberry filling
in these tempting turnovers.
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold butter
- 1/2 cup sour cream
- 3 tablespoons Instant ClearJel® or cornstarch*
- 2/3 cup sugar
- 3 cups raspberries, fresh or frozen
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg beaten with 1 tablespoon water, to seal pastries (optional)
* If you use cornstarch, you'll want to dissolve it in cold water, rather than
stir it into the sugar.
- Dough: Whisk together the flour, salt, and baking powder.
- Cut the cold butter into pats, and work it into the flour mixture till it's unevenly
crumbly, with larger bits of butter remaining intact.
- Stir in the sour cream. The dough will be craggy, but cohesive.
- Turn the dough out onto a well-floured surface, and bring it together, if necessary,
with a few quick kneads.
- Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.
- Dust both sides of the dough with flour. Starting with one of the shorter (8")
ends, fold it in thirds like a business letter, flip it over (so the open flap is
on the bottom), and turn it 90 degrees .
- Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic,
and place in the refrigerator to chill for at least 30 minutes (or overnight) before
- While the dough is chilling, make the filling.
- Filling: Mix the sugar and ClearJel until well combined.
If you're using cornstarch, mix it with enough cold water to dissolve.
- Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla
and cinnamon (and the cornstarch/water mixture, if you're using cornstarch).
- Heat the mixture in a saucepan over very low heat, stirring, till the berries
soften and fall apart. The mixture will be thick and jam-like, even though it doesn't
really warm up much; this will take under 5 minutes. If you use cornstarch, cook
and stir till the mixture bubbles and thickens.
- You can prepare the filling up to several days before; cover and refrigerate
till you're ready to use it.
- You can also do this in a microwave; heat till the berries soften, then stir
till they fall apart and the mixture thickens, like jam.
- When you're ready to assemble the turnovers, preheat the oven to 400 degrees
F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares, for small,
triangular turnovers. For round turnovers, use a turnover press to cut nine 4 1/2"
rounds. Re-roll the dough scraps, and cut 4 or 5 additional rounds, as many as you
can get out of the scraps.
- If desired, for a tighter seal, brush two adjoining edges of each square (or
half of each circle) with 1 egg beaten with 1 tablespoon cold water.
- Place about 2 teaspoons filling slightly off-center in each square. Or about
4 teaspoons slightly off-center of each round; a level tablespoon cookie scoop works well here.
- Fold the turnovers in half. If you've cut the dough in squares, fold in half
diagonally, to create triangular turnovers. Press the edges with a fork to seal.
- Place the turnovers on a baking sheet, preferably one lined with parchment to
catch any spills. Bake in the preheated 400 degrees F oven for 20 to 25 minutes,
or until they're a deep, golden brown; you may see some of the filling beginning to ooze out.
- Remove the turnovers from the oven, and cool on a rack.
- Serve warm or at room temperature.
Hands-on time: 35 to 50 min | Baking time: 20 to 25 min
| Yield: 13 to 14 medium (4 1/2-inch) turnovers
Tip from our bakers: For a pretty, glittery top crust, brush turnovers with milk,
and sprinkle with coarse (sparkling) white sugar just before baking.
Recipe and photo credit (used with permission):
King Arthur Flour - kingarthurflour.com
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