This recipe for fresh raspberry puff pastry turnovers is 10x better than any frozen turnovers from the grocery store. Homemade raspberry turnovers are a puff pastry dessert you can freeze in large batches and serve as a treat after dinner or a sweet brunch side. Let me show you how to make this flaky treat.
I’m a huge fan of any fruit treat, especially raspberry desserts. I’ve also used this recipe to make a batch of apple and cherry turnovers. Likewise, you can adapt this recipe to make a variety of fruit puff pastry turnovers.
Picking fresh raspberries for puff pastry turnovers
Inspiration for this easy raspberry turnover recipe came after picking fresh raspberries on a farm outside Portland, Oregon. In most areas of the country, you can pick fresh berries to make the homemade raspberry filling from early Summer through Fall. Store-bought fresh raspberries and puff pastry will work just as well for this recipe.
Making the filling for raspberry turnovers
This raspberry turnover recipe from scratch uses fresh raspberries, sugar, vanilla extract, and ground cinnamon. The raspberry turnover filling ingredients melt down in a pan on the stove until and become a jam-like consistency.
In about 20 minutes you have a fresh homemade raspberry filling.
Using cornstarch to thicken turnovers
This recipe is for fresh raspberry turnovers without cornstarch. If you’re wondering how to make raspberry turnovers with cornstarch, directions are included in this recipe. To thicken homemade fruit turnovers will save time.
To do this, add a thickening agent such as cornstarch, tapioca, arrowroot, or even a little flour.
Mix one tablespoon of the thickener with a quarter cup of water and add the mixture to the fresh raspberries. Using a thickener will create quick raspberry turnovers in just a few minutes.
How to store raspberry turnovers to bake fresh
If you’re making them ahead, these fresh raspberry turnovers will stay 2-3 days in the fridge. For lasting freshness, store them sealed in plastic wrap in an airtight container.
Freezing raspberry turnovers
Making and freezing puff pastry turnovers in batches is a great way to have them available for breakfast and dessert at a moments notice. Freeze the fresh raspberry turnovers individually wrapped in parchment paper.
Or, freeze them spaced out on a baking sheet then transfer them to a bag. Do not brush with an egg wash before freezing them.
How do you bake frozen turnovers?
Frozen puff pastry turnovers taste just as great as fresh turnovers.
To bake frozen turnovers, preheat the oven to 375 degrees.
Brush with an egg wash or add a pat of butter to the top of the turnovers and bake for ~25 minutes or until golden brown on top.
Other fruits for puff pastry turnovers
This easy raspberry turnover recipe can be adapted for other fruits. Apples, cherries, blueberries, and strawberries are great puff pastry turnover options. Use the same method of cooking down the fresh fruit with sugar on the stove.
If you’re looking for a shortcut or making puff pastry turnovers out of season, jam turnovers are a great alternative. So are these cherry pie turnovers with pie crust.
A word to the wise: let these puff pastry desserts completely cool down for ~15 minutes before eating them. The filling is very, very hot right out of the oven.
Cheers from your going-through-a-puff-pastry-phase blogger bud, Jenna.
Try these other tasty recipes with fresh berries
Fresh Raspberry Puff Pastry Turnovers Recipe (Sip Bite Go)
This recipe for fresh raspberry puff pastry turnovers is 10x better than any frozen turnovers from the grocery store. Homemade raspberry turnovers are a puff pastry dessert you can freeze in large batches and serve as a treat or for a sweet brunch dish.
Ingredients
Filling
- 2.5 cups raspberries fresh
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon ground
Pastry
- 2 sheets puff pastry
- 2 tbsp butter melted
- 1 tbsp sugar optional
Instructions
- Make the filling. Add raspberries, sugar, vanilla and cinnamon to a large pan over medium heat. Stir regularly as the raspberries break down and form a thick jam, about 20-30 minutes. See recipe video for example of what the fresh raspberry filling consistency will look like when ready.
- Preheat oven to 400 degrees. Cut each sheet of puff pastry into 4 squares. Fill puff pastry with 2-3 tablespoons of fresh raspberry filling. Fold raspberry turnovers into triangles, and press edges with a fork to seal.
- To cook and serve immediately, brush melted butter on top of pastry, sprinkle on sugar, and bake for 15-20 minutes, until golden brown. Alternatively, freeze raspberry turnovers and add ~10 minutes to the cooking time when baking from frozen.
- This recipe is for fresh raspberry turnovers without cornstarch. To thicken the filling faster, mix one tablespoon of cornstarch with one quarter cup of water and pour the mixture into the fresh raspberries during the first step.
Recipe Video
Recipe Notes
This recipe is for fresh raspberry turnovers without cornstarch. To thicken the filling faster, mix one tablespoon of cornstarch with one quarter cup of water and pour the mixture into the fresh raspberries during the first step.
To bake frozen turnovers, preheat the oven to 375 degrees. Brush with an egg wash or add a pat of butter to the top of the turnovers and bake for ~25 minutes or until golden brown on top.
I'd love to see your beautiful turnovers!! Find me @sipbitego.com on Instagram and #sipbitego.
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Love the way they ooze out at the sides, overflowing with goodness!!
I love these and I am totally trying it. Yum!
Turnovers are so delicious and this recipe with the Raspberry filling looks and sounds so amazing!
Absolutely love raspberries and puff pastry, why hadn’t I thought of this delish combo! Thank you for this!
Those raspberries are so beautiful! And the turnovers look and sound beyond scrumptious. How lovely it would be to have one with my morning coffee. 🙂
What a stunning brunch recipe! I feel like I could see this served up EVERY Sunday with a bunch of friends as they mingle around a pool and the birds are chirping. LOL! Yes, I created a scene for this pastry because it deserves the spotlight!
Ooh, these turnovers look absolutely delicious! I love raspberries – they’re one of my favourite fruits…
I made something similar recently but used strawberries instead since that’s a favorite fruit of my entire family. These look so delicious, though! I used strawberry jam, but now I want to try it with fresh strawberries since they are in season!!
I never thought that it was so easy to make turnovers. I will follow your recipe and make them as a dessert over the weekend.
YUM! I love anything raspberry! I haven’t had anything like this in a long time so now I feel like i need it!
Omg, they are looking so good. I generally buy them from store. Now, I need to try them on my own. Totally going to satisfy my sweet tooth. What a delicacy. I love fresh raspberry desserts.
I’m so happy that the raspberry season is coming soon. I like them in any form and they look delicious from your recipe.
Ooo yes please. I love these and always wondered how to make them when I see them in the bakers. Will be giving these a go xx
OMGoodness! That turnover looks divine. It popped right ff the page at me. I could almost taste it. Yum.
Ohhhh these look so tasty! Will have to try over the summer when our raspberries are ready to harvest!
I am such a huge pastry fan. These look like they would be absolutely delicious!
I love this recipe. I have fresh blueberries and blackberries ready to bake tomorrow. This a dumb question but I am confused. Do you bake the turnovers BEFORE you freeze them? Great recipe and tips. Thanks
Hey Wendy – hope I caught you before you make them.
They’re so easy to make, so let me clear up the confusion.
If you want to freeze fruit turnovers, just freeze them as-is – – don’t bake them first. You can bake them from frozen later, they just need some extra time in the oven to turn golden brown.
If you’re going to eat them day-of, you don’t have to freeze them first. Bake them fresh.
Let me know how they turn out.
Hey Wendy,
Apologies – thought I responded. Hopefully you’ve enjoyed them by now – – but incase not, here is my response: I freeze turnovers in the raw dough, and bake them later when I’m ready to eat them. I also add a little egg wash to the outside and/or butter to get golden brown.
Cheers,
Jenna