Raspberry Turnovers
Here are some shots from this morning’s activity with Ellie. An easy thing to make and they quite tasty too. Good thing she was going to a friend’s house to play…and away they all went!
Recipe!
Okay kind readers,here is the turnover recipe. It is so darn easy that I hope you won’t have a lower opinion of my baking skills. I actually do want to make my own puff pastry…some day.
The recipe is from “everyday Food”, issue 23, June 2005
you need:
flour for dusting
1 sheet of puff pastry, thawed according to package
1/4 cup raspberry jam
3/4 cup raspberries
2 t. sugar, for sprinkling
1. Line a baking sheet with parchment; set aside. On a lightly floured surface, unfold pastry sheet. Roll out to a 12 inch square.With a sharp knife, cut into 4 equal squares. Place on prepared baking sheet; refrigrate until firm, about 15 minutes. (I did not obey this command and only went about 5 minutes)
2. In a bowl, stir jam and berries. Assemble turnovers. Spoon mixture in center of each square. Using a pastry brush, dampen edges with water in a 1 inch border. Fold dough in half diagonally, over filling. Press edges to seal;with a fork, crimp to make a 3/4 inch border.
3. Brush tops with water and sprinkle sugar on each urnover. With a tip of a knife, cut 3 slits in the top (for steam vents).
4. Preheat oven to 375 while turnovers are chilling (Again, I did not obey completely…maybe 10 minutes?)
5. Bake until puffed and golden, about 25 minutes.
Unbaked turnovers can be frozen for up to 3 months.
I also think these would be great with chocolate, ham/brie…Happy baking!
