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.
Video
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.
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