Raspberry Turnover

In a moment of weakness (and hunger), I succumbed to the temptation at the checkout stand: a Mrs. Baird’s cherry pie.  I ate it on the car ride home and stealthily disposed of the wrapper.  All the while I could imagine David’s lecture (and until now, he doesn’t know about my secret, but he will when he gets around to reading this post.  Let’s see how long it takes.)  I started researching pie recipes that didn’t include using pie filling from a can.  We worked our way through various recipes including cherry and blackberry.  Raspberry was the clear winner, although I will continue the research because I think a few tweaks will create some tasty alternative fillings.

So the next time you are at the store (stocking up on toilet paper and wondering if the supply of Wet Ones has been replenished), purchase these items and keep them in your freezer.  You might need an activity one day if you are quarantined.

Ingredients

• 1 box of frozen puff pastry 
• 2 cups of raspberries (fresh or frozen)
• 1/4 cup sugar
• 2 tablespoons cornstarch dissolved in 1 1/2 tablespoons water
• 1/2 teaspoon vanilla
• 1 large egg, beaten, or 2 teaspoons milk
• Sugar for sprinkling (regular or coarse)

Thaw the puff pastry.  Combine the raspberries, sugar, the dissolved cornstarch, and vanilla.  In a small pot, heat over medium heat until the berries begin to breakdown.  The sauce will thicken after about 4-6 minutes over the heat.  When thick, remove from the heat and allow to cool.

Preheat oven to 400 degrees.

Unroll the pastry sheet, roll it out a bit, and cut into 9 squares (like a tic tac toe board) (or if you want larger turnovers, cut into 4 squares).  Place 1-1 ½ tablespoons of filling (if you are making the smaller turnovers; 2-3 tablespoons for the larger size) in the middle of the square.  Fold the puff pastry over to create a triangle and then seal the edges with a fork.  Brush the tops with an egg + water wash (or you can use a milk wash) and sprinkle with sugar.  Cut a few slits in the top of each turnover.

Bake for 20-25 minutes.  Cool on a rack.  Pat yourself on the back and refer to yourself as Mrs. Baird Jr.