Raspberry Turnovers

One day I vow to make my own pastry..until then, these are super quick with ready-rolled!

Key Details

  • Serves: Makes 6
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy

Ingredients

  • 120g of raspberries
  • 50g granulated sugar and extra for dusting
  • Pinch of cinnamon
  • 1 tsp vanilla bean paste
  • 1 tbsp cornflour
  • 1 roll puff-pastry
  • 1 egg, whisked

  • 120g of raspberries
  • 50g granulated sugar and extra for dusting
  • Pinch of cinnamon
  • 1 tsp vanilla bean paste
  • 1 tbsp cornflour
  • 1 roll puff-pastry
  • 1 egg, whisked

Preheat the oven at 200°C/400°F/gas 6.

In a pan add the raspberries, sugar, cinnamon and vanilla. Mix the cornflour with 2 tbsp of water and pop that in the pan too. Cook on a low heat until the raspberries have broken down and it’s a jam like consistency.

Lay out the pastry and cut into six squares. Add a generous dollop of the raspberry mixture just off centre in each square. Brush the edges with the egg, fold the pastry to make a triangle, and seal the edges with a fork. Give them a light egg wash and sprinkle with sugar. Don’t forget to put a little slit in the top of each with your knife.

Bake for 25 minutes.

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