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Fresh Raspberry Turnovers

May 25, 2011

Fresh Raspberry Turnovers

Fresh Raspberry Turnovers

I remember years ago when I was younger, going to McDonald’s every once in a while as a family outing.  Aside from the chicken McNuggets there was only one other thing that I cared for.  They had the most delicious apple turnovers.  What amazed me about them is that they were so flaky and the filling was just like an apple pie.  I have not been to McDonald’s in years.  I don’t know if they still have their apple turnovers and if they do I don’t know if they would be the same.  I do know that these raspberry turnovers certainly are better than what I remember eating as a kid!

These Raspberry Turnovers are not quite like McDonald’s but they are amazing in their own right.  They are made with a cream cheese crust, have you heard of it?  Oh, man, I love it.  It has the most incredible texture.  It is so simple to make as it can be made in your electric mixer or in a food processor.  This crust holds together really well.  It is so easy to work with, you’ll be amazed.  It really produces a tender and flaky crust.

Ingredients and Directions for Fresh Raspberry Turnovers

Ingredients and Directions for Fresh Raspberry Turnovers

1.  Ingredients

Cream Cheese Crust

1 1/2 cups  flour

1 teaspoon white sugar

1/2 cup cold, butter, cut into 1/2 inch pieces

1 – 8 ounce package of cold cream cheese, cut into 1/2 inch pieces

Raspberry Filling

2 1/2 cups fresh or frozen raspberries

4 tablespoons sugar

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

Egg Wash

1 large egg yolk

2 tablespoons milk

Topping

coarse grain sugar

To Prepare the Cream Cheese Crust

2.  Place the flour and sugar  in the bowl of your electric mixer fitted with the paddle attachment.  Add the butter pieces and blend for about 2 minutes or until it resembles coarse crumbs.

3.  Add the cream cheese.

4.  Blend until a clump of dough has formed.

5.  Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

To Prepare the Raspberry Filling

 Mix the raspberries with the sugar, lemon zest & juice, and cornstarch; set aside until ready to fill the turnovers.

To Assemble the Turnovers

7.  Place the dough on a lightly floured surface.  Roll into a square that is roughly 15×15.  You can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you would rather make square (triangle-shape) turnovers, use a knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough and with a ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

Line two baking sheets with parchment paper.

8.  Place cut-out dough onto prepared baking sheets. On each square or circle, use a knife to lightly mark a line showing the halfway mark (make certain it’s just a line indentation & not cut all the way through). Spoon a couple of Tablespoonfuls of the raspberries onto each “half”- keeping it on one side of the dividing line and leaving about a 1/4-inch border along the edge. Brush the edges on the fruit side of the turnover with egg wash (egg & milk whisked together).  Carefully fold the other side over the fruit and use the tines of a fork to press the edges together and seal them. Move the baking sheets to refrigerator and chill for about 20 minutes.  Adjust racks in oven to top and bottom thirds of the oven, and preheat oven to 375°F.

9.  Brush the tops of the turnovers with egg wash and sprinkle with coarse sugar. Use the tip of a paring knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 15 to 20 minutes, or until the crust is golden brown. Transfer the turnovers to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.

Makes 12 turnovers

Fresh Raspberry Turnovers

Fresh Raspberry Turnovers

This recipe is easily adaptable.  You could use any sort of berry or fruit, simply adjust the sugar to suit your tastes.

From our kitchen to yours,
Sydney Jones

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