Raspberry or Cherry Puff Turnovers

These Raspberry or Cherry Puff Turnovers are so delicious! Since raspberries aren’t in season, I used a can of cherry filling for the center, and they tasted great. And a friend of mine used Nutella as the filling, and she said they were amazing. Plus, the pastry is ultra flaky and buttery. This is a must try recipe!

Dough

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup cold butter
  • 1/2 cup sour cream

Filling

  • 3 tablespoons Instant ClearJel OR cornstarch
  • 2/3 cup sugar
  • 3 cups raspberries or other fruit of your choice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 large egg beaten with 1 tablespoon water, to seal pastries (optional)

Directions:

1) To make the crust, whisk together the flour, salt, and baking powder.

2) Cut the cold butter into pats, and work it into the flour mixture till it’s unevenly crumbly, with larger its of butter remaining intact.

3) Stir in the sour cream. The dough will be craggy, but cohesive.

4) Turn the dough out onto a well-floured surface, and bring it together with a few quick kneads.

5) Pat the dough into a rough square, then roll it into an 8″x10″ rectangle.

6) Dust both sides of the dough with flour. Starting with one of the shorter (8″) ends, fold it in thirds like a business letter, then flip it over so the open flap is on the bottom, and turn it 90 degrees.

7) Roll the dough into an 8″x10″ rectangle again. Fold it in thirds, wrap it in plastic, and place it in the refrigerator to chill for at least 30 minutes before using.

8) While the dough is chilling, make the filling. (If you use a can of cherry filling or Nutella, then you can skip this part.) Mix the sugar and ClearJel or cornstarch until well combined. If using cornstarch, mix it with enough cold water to dissolve.

9) Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon. Add the cornstarch mixture if you are using cornstarch.

10) 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 until the mixture bubbles and thickens.

11) When you are ready to assemble the turnovers, preheat the oven to 400 degrees. Roll the chilled dough into a 16″ square. Cut sixteen 4″ squares for triangle turnovers.

12) For a tighter seal, brush two adjoining edges of each square with 1 egg beaten with 1 Tablespoon cold water.

13) Place about 2 teaspoons filling slightly off-center in each square. Fold the turnovers in half diagonally. Press the edges with a fork to seal.

14) Line a baking sheet with parchment to catch any spills (I highly recommend this), and place the turnovers on the baking sheet. Bake in 400 degree oven for 20-25 minutes or until deep golden brown.

15) Remove the turnovers from the oven, and cool on a rack.

This recipe came from KingArthurFlour.com.

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