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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.
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.
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.
Fresh raspberry puff pastry turnovers (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.
- 2.5 cups raspberries fresh
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon ground
- 2 sheets puff pastry
- 2 tbsp butter melted
- 1 tbsp sugar optional
- 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.
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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