Raspberry Turnovers

Ingredients

Puff pastry sheets

2 sheets, thawed

Raspberry jam

1/2 cup

Fresh raspberries

1 cup, lightly crushed

Powdered sugar

for dusting

Egg

1, beaten (for egg wash)

All-purpose flour

for dusting

Instructions

1. Preheat the oven to 400°F (200°C).
2. Thaw the puff pastry sheets according to the package instructions until pliable.
3. Lightly dust a clean surface with flour and roll out the puff pastry sheets to about 1/8 inch thickness for added flakiness.
4. Cut the pastry into 6 equal squares, approximately 4 inches by 4 inches each.
5. In a small bowl, combine the raspberry jam with the lightly crushed fresh raspberries, mixing until just combined.
6. Place a generous spoonful of the raspberry mixture in the center of each pastry square, ensuring not to overfill.
7. Fold each square diagonally to form a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges for an attractive finish.
8. Brush the tops of the turnovers with the beaten egg to achieve a golden-brown color while baking.
9. Arrange the turnovers on a baking sheet lined with parchment paper, ensuring they have space to puff up.
10. Bake for 20-25 minutes, or until the turnovers are beautifully puffed and golden brown.
11. Remove from the oven and allow to cool for a few minutes before dusting with powdered sugar.
12. Serve warm and enjoy the delightful burst of raspberry flavor!