Raspberries are one of those fruits that pack a powerful punch of good health, including Vitamins C and E, selenium, beta carotene, lutein, lycopenem and are loaded with anti-oxidants. Oh yeah, Fresh Raspberry Turnovers taste great too and kids love them. Here’s an easy to make recipe that can be served as breakfast or as a terrific dessert served with French Vanilla cream.
INGREDENTS – Fresh Raspberry Turnovers
3 cups fresh raspberries
3 cups sugar
SWEET PASTRY DOUGH
2 cups a/p flour
1 TB sugar
2 sticks cold butter, diced
1/2 cup cold water
1 egg plus splash of water for egg wash
METHOD
FILLING
Put raspberries in 2 qt saucepan, put sugar on top
Cover
Turn on medium to medium/high heat
Don’t walk away!
When mixture starts to foam up take pan OFF heat.
Let cool for 10 minutes and put in a mixer
Let mix at low speed for 4-6 minutes
Cover bowl with plastic wrap to cool
DOUGH
In clean mixing bowl, put flour and remaining TB sugar
(Don’t use whisk attachment)
Mix for a moment, add cold butter
Let it form small chunks
Add cold water
When it starts to raggedly come together, put in a plastic bag and form a disc
Chill for 30 minutes
ASSEMBLY
Preheat oven to 385F
Cut dough in half and roll out half into a rectangle big enough for 4-6 squares,
Depending upon how big you want turnovers.
In each square put 1 1/2 – 2 TB of raspberry filling. Make sure it’s not oozing out sides
Fold into triangles and close with tines of a fork
Place on baking sheet covered with silpat or parchment and brush with egg wash
Bake 20 – 25 minutes until they begin getting golden
Remove from oven and let cool until cool enough to eat. Filling will be hot!
