RASPBERRY TURNOVERS
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h35m
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. With a sharp knife or pizza wheel (and using a ruler as a guide, if desired), cut into four equal squares. Place on prepared baking sheet; refrigerate until firm, about 15 minutes.
- In a medium bowl, stir together jam and raspberries.
- Assemble turnovers: After chilling pastry 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 edges to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
- Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees while turnovers are chilling.
- Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.
Nutrition Facts : Calories 120 g, Fat 3 g, Fiber 2 g, Protein 1 g
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