Fresh Raspberry Turnover Recipe

Summary

Difficulty LevelVery EasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Sugar1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Raspberries1 Pint
 Pastry1
 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

Directions

Mix sugar, cornstarch and raspberries in saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Cool.
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.

Comments

Anonymous

longshadow says :

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