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Fresh Raspberry Turnover Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Frosty glaze||1 Cup (16 tbs)|
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
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.
Spread with Frosty Glaze.
Cut into wedges and serve warm.