RASPBERRY TURNOVERS
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h35m
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. With a sharp knife or pizza wheel (and using a ruler as a guide, if desired), cut into four equal squares. Place on prepared baking sheet; refrigerate until firm, about 15 minutes.
- In a medium bowl, stir together jam and raspberries.
- Assemble turnovers: After chilling pastry squares, spoon jam mixture in center of each square. Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally, over filling. Press edges to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
- Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees while turnovers are chilling.
- Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.
Nutrition Facts : Calories 120 g, Fat 3 g, Fiber 2 g, Protein 1 g
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Khalid B
b-k@hotmail.co.ukI'm not sure why this recipe has so many positive reviews. I thought it was terrible.
Bharat Thagunna
b-thagunna93@gmail.comThis recipe is a waste of time and ingredients. Don't bother making it.
Ewane Leonard
leonard-ewane20@yahoo.comI followed the recipe exactly and the turnovers turned out terrible. I'm not sure what went wrong.
RakiB islam LEoN
r.l72@yahoo.comThese turnovers were a disappointment. The filling was bland and the pastry was tough.
Lusanda Linda
l.linda@aol.comThese turnovers are so delicious! I can't wait to make them again.
Clyde Pate
p.clyde@gmail.comThe recipe was easy to follow and the turnovers turned out great!
tera bap ff
tera_b@yahoo.comThese turnovers are a bit time-consuming to make, but they're worth the effort.
Saidou Jallow
s_jallow@hotmail.comI'm not a big fan of raspberries, but I still enjoyed these turnovers. The filling was sweet and tart, and the pastry was flaky and delicious.
KT„Äã Kellan
k_k27@yahoo.comThese turnovers are perfect for breakfast, lunch, or dessert.
Rawan Shady
rawans@gmail.comI made these turnovers for a party and they were a huge hit! Everyone loved them.
Peculiar
peculiar@yahoo.comThese turnovers are a great way to use up leftover raspberries.
Nilantha Amarasinha
nilantha_amarasinha65@yahoo.comI love how easy these turnovers are to make. I was able to whip up a batch in no time.
Prayer gold
prayer-g@hotmail.frThese are the best raspberry turnovers I've ever had! The filling is perfectly balanced, and the pastry is so light and flaky. I will definitely be making these again.
David Zamora
dz69@yahoo.comI've made these turnovers twice now, and they've been a hit both times. The first time I made them, I used fresh raspberries, but the second time I used frozen raspberries and they turned out just as good.
Manaila Ion
manaila_ion74@hotmail.comThese raspberry turnovers were a real treat! The filling was sweet and tart, and the pastry was flaky and golden brown. I loved that the recipe included step-by-step photos, which made it easy to follow.