Meghann Bezdikian - Philadelphia, PA
Ingredients
- All-purpose flour, for dusting
- 1 (half of a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
- 1/4 cup seedless raspberry jam
- 3/4 cup fresh raspberries
- 2 teaspoons sugar, for sprinkling
- Line a baking sheet with parchment paper; set aside.
- On a lightly floured work surface, unfold pastry sheet and roll out. Cut into four equal squares. Place on baking sheet and refrigerate about 15 minutes.
- In a bowl stir together jam and raspberries.
- After chilling pastry squares, spoon jam 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. Brush top of pastry with water and sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
- Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees.while turnovers are chilling.
- Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.
I just made these again for our Mother's Day brunch. They were a hit!
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