Wednesday, November 12, 2008

Apple Raspberry Turnovers

I found these turnovers in a new magazine I picked up and made just a couple changes to it. The magazine I found this recipe in is called All You (October 24, 2008 issue)and you can find it at their website at It seems to be a pretty good magazine that is not expensive (magazines are getting so expensive these days).

I substituted my own raspberry freezer jam for store bought raspberry jam and instead of putting sprinkled sugar on top, I used a powdered sugar icing on top of the turnovers. The variations of this recipe will be at the bottom of this article.

Apple Raspberry Turnovers

1 medium apple; peeled, cored, and diced
2 Tbsp seedless raspberry jam
1 1/2 tsp cornstarch
1 1/2 Tbsp sugar
1/4 tsp cinnamon
1 sheet frozen puff pastry (from one 17.5 oz package), thawed
1 large egg, slightly beaten

Position rack in lower third of oven and preheat to 400 degrees. Line a baking sheet with a piece of parchment paper. Combine apples, jam, and cornstarch in a medium bowl. Mix sugar and cinnamon in a separate small bowl.

On a lightly floured surface, roll out puff pastry into an 8x12 inch rectangle. Cut pastry into 6 - 4 inch squares with a sharp knife or pizza cutter (I used a pizza cutter and it worked better to keep the shape, the knife sort of pulled on the puff pastry)

Spoon some of apple mixture into center of each square, leaving a 1 inch border. Brush borders with beaten egg. Fold each square into a triangle and press edges with tines of a fork to seal (be sure to seal tightly). Using a sharp paring knife, cut 2 small steam vents in the top of each turnover. Sprinkle each turnover with cinnamon sugar. Place turnovers on lined baking sheet.

Bake until golden and puffed, about 20 minutes. Serve warm.

- Serve warm with vanilla ice cream for dessert.
- Instead of the cinnamon sugar, drizzle with powdered sugar icing consisting of 1/2 cup powdered sugar, 1/2 tsp vanilla, and 5-6 drops of water and mix into a drizzling consistency (add more water depending on how thin you like your icing) you can make it thick and pipe it onto the turnovers to make them extra nice looking for special occasions.

Tips with the puff pastry:
- Check the label. IF you are using an all-butter puff pastry, freeze the turnovers for 15 minutes before baking. If you are using a puff pastry made with vegetable shortening, freezing isn't necessary.


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1 comment:

~~louise~~ said...

Good morning Brenda,
Borrowed this link for Picnic Day. Hope you don't mind. Drop by my blog & Bring a Dish!