Fresh Raspberry Turnovers

Fresh Raspberry Turnovers

"This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat."
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servings 389 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
  6. Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
  7. Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
  8. Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
  9. Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.


  • Turnovers can be refrigerated for up to 3 days in an airtight container. Reheat in a 300 degree F oven or toaster oven until warm.


Read all reviews 3
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I've made this for a while but it's much easier than this recipe & still delicious. Buy pastry sheets in the freezer section at you grocery. Thaw cut in half & stretch. Add fresh fruit or canned...

I did it like an open phased but taste delicious!

I made these according to this recipe with fresh raspberries and they were such a hit! I will try with a short cut next time but they were delicious!!!