Fresh Raspberry Turnovers Recipe

Fresh Raspberry Turnovers Recipe – This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.



2 (6 ounce) containers fresh raspberries
2 tablespoons light or dark brown sugar
3 tablespoons Mott’s® 100% Apple Juice, divided
1 tablespoon cornstarch
1 (17.3 ounce) package frozen puff pastry, thawed in refrigerator

Egg Wash:
1 large egg, whisked with
1 tablespoon water
1 teaspoon Turbinado sugar, for sprinkling


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

Step 5
Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.

Step 6
Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.

Step 7
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 8
Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.

Step 9
Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.


Turnovers can be refrigerated for up to 3 days in an airtight container. Reheat in a 300 degree F oven or toaster oven until warm.

Keywords: dessert recipes, raspberry dessert recipes