Raspberry Turnovers

Raspberry Turnovers

We had a bumper year of raspberry picking last year, which is great because I love raspberry, they are some of my favorite berries (although to be fair I don’t know that I’ve ever met a berry I don’t like) and I enjoy picking in general. This year we went a little nuts and picked 13 lbs of berries. I made a lot of seriously awesome pie and will post that recipe soon. I also made jam and pie filling. Oh and these lovely pastries. They are my take on a recipe from Land o Lakes. I have their cookbook somewhere or I did. I actually really like their site because they are a good source of basic, nearly foolproof recipes. The one below is no exception. I used some extra black raspberry jam and we snapped these cookies down. I also stole the filling as my secret to the absolutely best black raspberry pie you’ve ever tasted. So many pies use lemon or cinnamon as their complementary flavors. This one uses almond and my pie now uses almond. It’s a brilliant combination. Try it with these tasty turnovers and see for yourself.

Serves 4-6

Reheats No

Freezes Yes

Kid Friendly Tasks: Mixing

Pastry Ingredients

  • 2/3 c butter
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 4 tbsp water

Filling Ingredients

  • 1 3 oz package cream cheese.
  • 1 egg yolk
  • 2 tbsp sugar
  • 1 tsp flour
  • 1/2 tsp almond flavoring
  • 1/3 c raspberry jam

Topping Ingredients

  • 2 tbsp butter, melted
  • 2 tbsp sugar

Glaze Ingredients

  • 1/2 c powdered sugar
  • 1 tbsp milk
  • 1 tbsp corn syrup
  • 1 dash vanilla or almond

Directions

Directions

  1. 1.Place flour in bowl. Cut in 2/3 cup butter with pastry blender until mixture resembles coarse crumbs; stir in sour cream. Mix in water with fork, 1 tablespoon at a time, just until flour mixture is moistened. Divide dough in half; shape into 2 balls and flatten. Cover; refrigerate 30 minutes.
  2. Heat oven to 400F. Stir together all filling ingredients except raspberry preserves in a bowl until smooth.
  3. Roll out half of the dough on a floured surface into a 12×8 rectangle that’s about 1/4 inch thick, like pie crust roughly. cut into 6 4-inch squares. Place two tsp filling and 2 tsp jam in the center of each square. Fold over one side of dough to form a triangle. Seal edges with a fork. Repeat for second set of dough.
  4. Place onto a baking sheet lined either with parchment paper or a silpat. Brush tops of turnovers with butter. Sprinkle with sugar. Bake 20-25 minutes or until light golden brown.
  5. Stir together glaze ingredients and drizzle over warm turnovers. Enjoy!
Raspberry Turnovers

Raspberry Turnovers

 

 

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