flour for dusting
1 sheet frozen puff pastry, thawed according to instructions
1/4 cup raspberry jam
3/4 cup fresh raspberries
2 tsp sugar, for sprinkling
Line a baking sheet with parchment paper.
On a lightly floured counter, roll out pastry to a 12-inch square. Using a sharp knife, cut into four equal squares. Place on prepared baking sheet and refrigerate until firm, about 15 minutes.
In a medium bowl, stir together jam and raspberries. After chilling squares, spoon jam mixture in center of each square.
Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally over filling. Press to seal and with a fork, crimp edges to make a border.
Brush top of pastry with water and sprinkle with sugar. With the tip of a knife, cut three small slits in the top for steam vents. Refrigerate until firm, about 30 minutes (refigerating helps them rise more when baking).
Preheat overn to 375 degrees F and bake until puffed and golden, about 25 minutes. Transfer baking sheet to a wire rack to cool.
Different varieties of jam and fruit may be substituted for the raspberry with good results.
Pairs Well With
These are technically a dessert but I like to make them as a weekend breakfast or brunch item. Puff pastry makes them easy to put together and as a bonus, unbaked turnovers can be frozen until you are ready to bake them, at a moment's notice.