Ingredients
🛒 Ingredients
For The Raspberry Turnovers
- 1 package (about 17 ounces / 490 grams) frozen puff pastry, thawed (2 sheets)
- ½ cup raspberry preserves or raspberry jam
- 1 tablespoon cornstarch
- 1 large egg, beaten
For The Vanilla Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
Instructions
Preheat your oven to 400°F.
Line a baking sheet with parchment paper.
Allow the puff pastry to thaw until it unfolds easily while remaining cool.
⚡ Flash Tip: Cold pastry creates dramatically better layers.
🚫 Avoid This Mistake: Warm pastry becomes sticky and difficult to work with.
Lightly flour your work surface.
Cut each sheet into six equal rectangles.
Transfer six rectangles to the baking sheet.
These become the bottoms.
⚡ Flash Tip: Clean cuts help puff pastry rise more evenly.
Mix raspberry preserves and cornstarch together.
Place approximately one tablespoon of filling in the center of each rectangle.
Leave a border around the edges.
⚡ Flash Tip: Less filling usually creates prettier turnovers.
🚫 Avoid This Mistake: Overfilling is the most common reason turnovers leak.
Brush the borders with beaten egg.
Place a second rectangle on top.
Press gently around the filling.
Crimp the edges with a fork.
Cut three small slits in the top.
⚡ Flash Tip: Steam vents prevent bursting.
🚫 Avoid This Mistake: Skipping vents often causes filling blowouts.
Brush the tops with egg wash.
Bake for 18–20 minutes until deeply golden.
Allow them to cool for 10 minutes.
⚡ Flash Tip: Golden brown usually means flaky.
🚫 Avoid This Mistake: Pale pastry often becomes soggy.
Whisk powdered sugar, vanilla extract, and milk together.
Drizzle over warm turnovers.
⚡ Flash Tip: Warm pastries hold glaze better than hot pastries.