- 2 (6 ounce) containers fresh raspberries
- 2 tablespoons light or dark brown sugar
- 3 tablespoons Mott's® 100% Apple Juice, divided
- 1 tablespoon cornstarch
- 1 (17.3 ounce) package frozen puff pastry, thawed in refrigerator
- Egg Wash:
- 1 large egg, whisked with
- 1 tablespoon water
- Turbinado sugar, for sprinkling (optional)
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
05/06/2018
recipepes.com
Fresh Raspberry Turnovers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
