My Recipe Box

Rustic Red Raspberry Turnovers

RATE IT

Yields 12 petite turnovers.

The only thing better than juicy, in-season berries are rich, buttery pastries made with juicy, in-season berries.  If you're lucky enough to have a "pick-your-own" farm close by, do opt for fresh-picked raspberries, but if supermarket raspberries are all you can find, you can use them and still get fabulous results.  

  • 1 recipe Buttery Shortbread Pastry Dough 
  • 4 tsp. granulated sugar; more as needed
  • 1 Tbs. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 cups (8 to 10 oz.) fresh red raspberries, rinsed and air-dried or patted dry with paper towels
  • 1 to 2 Tbs. milk

Divide the pastry in half. Pat each half into roughly a square shape about 1 inch thick, wrap each in plastic, and chill for 20 minutes.

Line a rimmed baking sheet with parchment. On a lightly floured surface, using a floured rolling pin, roll out one square of the pastry into a 9x14-inch rectangle. If the dough is too sticky, dust it too with a little flour. Cut the dough into six rounds, each about 4 inches in diameter. Remove the excess dough from around the rounds and discard or save for another use. Run a metal spatula under each round to separate it from the counter.

In a large bowl, stir the 4 tsp. sugar and the flour, cinnamon, and nutmeg. Add the raspberries and gently toss to coat. Taste and add more sugar if the fruit seems tart.

Put a heaping tablespoon of raspberries (three to six berries, depending on size) in a single layer on one half of each dough round. Press gently to flatten the berries a bit. Dampen the pastry edges with a little water and carefully fold the other side of the dough over the berries to make a half moon. Press the edges of the dough together with your fingers or the tines of a fork. If any small cracks formed in the dough, pinch them together as best you can with damp fingers. Use a spatula to transfer the turnovers to the baking sheet.

Rustic Red Raspberry Turnovers Recipe

Repeat this process with the remaining half of the pastry dough and the rest of the berries. When all the turnovers are assembled, refrigerate for at least 15 min. and up to 4 hours. Meanwhile, position a rack in the middle of the oven and heat the oven to 400°F.

When ready to bake, brush the tops of the turnovers (but not the edges or they will get too brown) with the milk and sprinkle with sugar. Bake until golden brown, 20 to 25 min. Transfer to a rack to cool. Serve warm or at room temperature.

nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 230; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 9; Protein (g): 3; Monounsaturated Fat (g): 4; Carbohydrates (g): 22; Polyunsaturated Fat (g): 0.5; Sodium (mg): 200; Cholesterol (mg): 55; Fiber (g): 2;

Photo: Scott Phillips

I have to give this recipe 5 stars, even though I didn't follow it exactly, because the orginal recipe is what drew me to try it in the first place! I have raspberry bushes in my yard and the day I went to pick some for the recipe- I had like 4, so I scratched that and made a peach "pie" filling- I got RAVE reviews! The main comments were on the size and how perfect the amount was, "just right" as one friend commented. I made the dough the day before, and I also found that I needed to turn my oven down. I ended up at 375 degrees and kept a close eye on them. I'm going to make them again with the raspberries as soon as I have enough. But you could really have fun and fill these with any fruit...

The first time I made the turnovers, I followed the recipe exactly. A 400 degree oven is way too hot for the delicate pastry. The pastry edges burned before the turnovers were cooked through. So, given the amount of butter in the pastry, I decided to treat the turnovers as I would actual shortbread and baked them at 300 degrees for 30 minutes the second time I made them. This resulted in perfectly baked golden brown turnovers that were positively delicious. A 5-star recipe with this change.

This is a really nice dough, easy to work with. The raspberries make a nice filling, but you could do other things like blueberries, or maybe even a square of chocolate, although I haven't tried that.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More