Fresh Raspberry Turnover Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 1/2 teaspoons cornstarch | ||
| Raspberries | 1 Pint | |
| Pastry | ||
| Frosty Glaze | ||
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.
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.
Chef
