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    Home » Recipes » Desserts » Raspberry Turnovers – Easy Puff Pastry Recipe

    Raspberry Turnovers – Easy Puff Pastry Recipe

    Mar 5, 2021 · 19 Comments

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    How to images for raspberry turnovers with text overlay.
    Three triangle pastries bursting with red fruit filling on sheet pan.

    Raspberry turnovers are an easy, homemade dessert bursting with a fresh raspberry filling. Easy to freeze and bake for a quick breakfast or weeknight treat, this quick raspberry turnover recipe is sure to be your new favorite puff pastry dessert.

    Top shot of freshly baked raspberry puff pastry turnovers baked in the oven on a sheet pan.

    Fresh raspberries make all the difference

    This recipe for fresh raspberry puff pastry turnovers is 10-times better than any frozen turnovers from the grocery store. Homemade raspberry turnovers are a simple puff pastry dessert that you can freeze in large batches and serve as a treat after dinner or a sweet brunch side.

    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. If you can’t make it out to pick your own raspberries, however, store-bought fresh raspberries and puff pastry will work just as well.

    I’m a huge fan of any fruit treat, especially raspberry desserts. I’ve also used this raspberry turnovers 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.

    Top shot of raspberries cooking in skillet with wooden spoon.

    Ingredients 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.

    Red fruit berry filling on puff pastry on baking sheet.

    How to make raspberry turnovers

    Step 1. First, start by making the filling. To do this, add raspberries, sugar, vanilla and cinnamon to a large pan over medium heat. Next stir regularly as the raspberries break down and form a thick jam, for about 20-30 minutes.

    NOTE: See recipe video for example of what the fresh raspberry filling consistency will look like when ready.

    Step 2. Now preheat your oven to 400 degrees F. After that, cut each sheet of puff pastry into 4 squares. Next fill each puff pastry with 2-3 tablespoons of fresh raspberry filling. Then fold raspberry turnovers into triangles, and press edges with a fork to seal.

    Step 3. 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, you can also freeze raspberry turnovers and add about 10 minutes to the cooking time when baking from frozen.

    TIP: A word to the wise: Let these puff pastry desserts completely cool down for about 15 minutes before eating them. The filling is very, very hot right out of the oven!

    Top shot of freshly baked raspberry puff pastry turnovers baked in the oven on a sheet pan.

    FAQs

    How do you store raspberry turnovers?

    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.

    Can you freeze raspberry turnovers?

    Yes! As a matter of fact, making and freezing puff pastry turnovers in batches is a great way to have them available for breakfast and dessert at a moment’s notice. Freeze the fresh raspberry turnovers individually wrapped in parchment paper. You can also 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 raspberry turnovers?

    Frozen puff pastry turnovers taste just as great as fresh turnovers! To bake frozen turnovers, preheat the oven to 375 degrees F. Then brush with an egg wash or add a pat of butter to the top of the turnovers and bake for about 25 minutes or until golden brown on top.

    How do you thicken the raspberry turnovers?

    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, then pour the mixture into the fresh raspberries during the first step.

    Fresh pastry on green trivet.

    Kitchen tools to help

    Seriously delicious meat. Get something special to cook from my affiliate partners. This recipe featured meat from Crowd Cow. Crowd Cow and Snake River Farms ship craft butcher cuts of meat right to your door. I love buying meat delivery in bulk. When my butcher order arrives, I usually vacuum seal meat and often sous vide from frozen.

    Pastry bursting with red fruit filling on sheet pan.

    Final tips for making raspberry turnovers

    • Egg wash before baking. To bake frozen turnovers, first preheat the oven to 375 degrees F. Then brush with an egg wash or add a pat of butter to the top of the turnovers. Next bake for about 25 minutes or until golden brown on top.
    • Freeze and store. Homemade raspberry turnovers are a puff pastry dessert you can freeze in large batches, then serve as a treat or for a sweet brunch dish.
    • Try different fruits. 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 or these mini apple hand pies.

    Are you a foodie, too?

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    text and image recipe review raspberry puff pastry turnovers
    Print
    Fresh pastry on green trivet.

    Fresh Raspberry Puff Pastry Turnovers Recipe (Sip Bite Go)

    Easy to freeze and bake for a quick breakfast or weeknight treat, raspberry turnovers are sure to be your new favorite puff pastry dessert.

    Course Breakfast, Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8 turnovers
    Calories 438 kcal
    Author Jenna Passaro

    Ingredients

    Filling

    • 2½ cups raspberries fresh
    • ½ cup sugar
    • 1 tsp vanilla extract
    • ½ tsp cinnamon ground

    Pastry

    • 2 sheets puff pastry
    • 2 tbsp butter melted
    • 1 tbsp sugar optional

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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

    • Thicken with cornstarch. 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.
    • Egg wash before baking. To bake frozen turnovers, preheat the oven to 375 degrees F. 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.
    • Freeze and 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.
    • Try different fruits. 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.

    I’d love to see your beautiful turnovers!! Find me @sipbitego.com on Instagram and #sipbitego.

    Nutrition Facts
    Fresh Raspberry Puff Pastry Turnovers Recipe (Sip Bite Go)
    Amount Per Serving
    Calories 438 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 8g50%
    Trans Fat 1g
    Cholesterol 8mg3%
    Sodium 178mg8%
    Potassium 96mg3%
    Carbohydrates 46g15%
    Fiber 3g13%
    Sugar 16g18%
    Protein 5g10%
    Vitamin A 101IU2%
    Vitamin C 10mg12%
    Calcium 18mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Related

    Brunch, Desserts, Fruit Desserts, Recipes, Seasonal Summer Recipes butter, cinnamon, Puff pastry, raspberries, sugar, vanilla extract

    Reader Interactions

    Comments

    1. Chantal says

      February 9, 2019 at 7:19 pm

      Love the way they ooze out at the sides, overflowing with goodness!!

      Reply
    2. Chichi says

      February 9, 2019 at 7:27 pm

      I love these and I am totally trying it. Yum!5 stars

      Reply
    3. SHANIKA says

      February 9, 2019 at 8:35 pm

      Turnovers are so delicious and this recipe with the Raspberry filling looks and sounds so amazing!5 stars

      Reply
    4. Foodie Explorers says

      February 9, 2019 at 9:17 pm

      Absolutely love raspberries and puff pastry, why hadn’t I thought of this delish combo! Thank you for this!5 stars

      Reply
    5. Valentina says

      February 9, 2019 at 10:09 pm

      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. 🙂5 stars

      Reply
    6. GiGi Eats says

      May 28, 2019 at 6:20 am

      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!5 stars

      Reply
    7. Kate Loves Travel says

      May 28, 2019 at 7:02 am

      Ooh, these turnovers look absolutely delicious! I love raspberries – they’re one of my favourite fruits…

      Reply
    8. Stephanie says

      May 28, 2019 at 7:48 am

      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!!

      Reply
    9. Marjie Mare says

      May 28, 2019 at 9:24 pm

      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.

      Reply
    10. Neely Moldovan says

      May 29, 2019 at 8:30 am

      YUM! I love anything raspberry! I haven’t had anything like this in a long time so now I feel like i need it!

      Reply
    11. Arun says

      May 30, 2019 at 12:32 am

      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.

      Reply
    12. Ewa says

      May 30, 2019 at 6:25 am

      I’m so happy that the raspberry season is coming soon. I like them in any form and they look delicious from your recipe.

      Reply
    13. Melanie williams says

      May 30, 2019 at 9:05 am

      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

      Reply
    14. Elizabeth O says

      May 30, 2019 at 11:24 am

      OMGoodness! That turnover looks divine. It popped right ff the page at me. I could almost taste it. Yum.5 stars

      Reply
    15. Flossie McCowald says

      May 30, 2019 at 12:05 pm

      Ohhhh these look so tasty! Will have to try over the summer when our raspberries are ready to harvest!

      Reply
    16. Becca Wilson says

      May 30, 2019 at 5:34 pm

      I am such a huge pastry fan. These look like they would be absolutely delicious!

      Reply
    17. Wendy says

      July 30, 2020 at 12:43 am

      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

      Reply
      • Jenna Passaro says

        July 31, 2020 at 9:23 am

        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.

        Reply
      • Jenna Passaro says

        August 11, 2020 at 2:42 pm

        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

        Reply

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    jenna passaro food blogger

    My specialty is cooking restaurant style food at home. I love to cook for family, fun, creativity & self care.

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    My story. Growing up, I didn’t learn to cook. And then in my 20’s I didn’t have to cook because my job involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

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