Summer Raspberry Turnovers

These easy raspberry pastries are great summer treats. Although they call for raspberries you can easily change the filling to any berry or fruit that you love. Bake some up and serve them with vanilla ice cream, YUM!

Doughraspberry-box copy
1 ½ C unbleached flour
¼ t salt
½ C sugar
1 C cold butter
½ C sour cream

Filling
3 T Instant Clear Jell or corn starch*
2/3 C sugar
3 C raspberries (fresh or frozen)
1 t vanilla
½ t cinnamon
1 large egg beaten with T of water
* – If you use corn starch dissolve it in cold water, do not mix with sugar

To make the crust whisk together flour, salt and baking powder – Cut in cold pats of butter and work it into flour mixture till there are uneven large bits of butter – Stir in sour cream till dough is craggy but cohesive – Turn out dough onto well floured surface and bring it together using a couple of quick kneads.

Pat dough into a rough square & roll into a 8” X 10” rectangle – Dust both sides with flour – Start with one of the short ends, fold it into thirds like a letter – Flip it over (so flap is on the bottom) and turn it 90 degrees.

Roll into 8” x 10” rectangle again – Fold it thirds, wrap it in plastic and place in refrigerator for at least 30 minutes (or overnight) before using.

While dough is chilling make the filling – Mix the sugar and Clear Jell till well combined. If you are using the cornstarch mix it with enough cold water to dissolve.

Add sugar mixture to the raspberries tossing to combine – Stir in vanilla and cinnamon (and cornstarch mixture if you are using corn starch). Heat mixture in a saucepan over very low heat, stirring till berries soften and fall apart – Mixture will be thick and jam-like Mixture does not heat up much and it will take under 5 minutes – If you are using corn starch cook and stir until mixture bubbles and thickens – You can prepare several days before – Cover and refrigerate till ready to use.

When you are ready to assemble the turnovers preheat the oven to 400 degrees – Roll out dough into a 16” square – Cut sixteen 4” squares – brush edges with 1 beaten egg with 1 T water – Place 2 t of filling slightly off center – Fold in half diagonally – Press edges with a fork.

Place on parchment lined baking sheet – Bake at 400 degrees for 20 to 25 minutes until deep golden brown – Cool on rack – Serve warm or at room temperature.

kingaRecipe found on King Arthur Flour