Yield: 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.
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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. A5-star recipe with this change.
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