Fresh Raspberry Turnover Recipe


Difficulty LevelVery EasyHealth IndexAverage
MethodMain Ingredient


 Sugar1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Raspberries1 Pint
 Frosty glaze1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1613 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 2.4 mg

Sodium 81.9 mg3.4%

Total Carbohydrates 355 g118.5%

Dietary Fiber 33.5 g133.9%

Sugars 274.2 g

Protein 11 g21.8%

Vitamin A 3.8% Vitamin C 209.6%

Calcium 16.2% Iron 19.6%

*Based on a 2000 Calorie diet


Mix sugar, cornstarch and raspberries in saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Heat oven to 425°.
Prepare pastry; roll on lightly floured cloth-covered board into 14-inch circle.
Fold pastry into quarters; unfold on ungreased baking sheet so that one half of circle is centered on sheet.
Spread raspberry filling on centered half of circle to within 1 1/2 inches of edge.
Fold other half of pastry over filling.
Seal edges; turn up 1/2 inch of edge and flute.
Cut slits in top.
Bake until golden brown, about 35 minutes.
Cool slightly.
Spread with Frosty Glaze.
Cut into wedges and serve warm.



longshadow says :

Where is the recipe for the crust and the frosty glaze?
Posted on: 1 July 2012 - 7:19pm