Fresh Raspberry Turnovers

These golden flaky pastry turnovers are filled with a fresh raspberry filling; serve warm with ice cream for a delicious summer berry treat.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 389 Calories

Ingredients

• 1 tablespoon water
• 1 tablespoon cornstarch
• 2 (6 ounce) containers fresh raspberries
• 2 tablespoons light or dark brown sugar
• 1 (17.3 ounce) package frozen puff pastry, thawed in refrigerator
• 1 large egg, whisked with
• 1 teaspoon Turbinado sugar, for sprinkling
• 3 tablespoons Mott's® 100% Apple Juice, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Step 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.

Step 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.

Step 4

Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.

Step 5

Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.

Step 6

Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.

Step 7

Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.

Step 8

Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1 to 2 minutes more, then stir in the remaining fresh raspberries.

Step 9

Bake in the preheated oven until turnovers are puffed and golden brown, about 20 minutes. Cool briefly on the baking sheets before serving.