Fresh Raspberry Turnovers
- 3 tbsp Mott’s® 100% Original Apple Juice, divided
- 2 6-oz. containers of fresh raspberries
- 2 heaping tbsp light or dark brown sugar
- 1 tbsp cornstarch
- 1 17.3-oz. package puff pastry, thawed in the refrigerator
- 1 large egg whisked with 1 tbsp water
Raw or turbinado sugar, for sprinkling (optional)
- Preheat oven to 350˚ and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons of apple juice in a medium saucepan over medium heat.
- Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries.
- Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into four squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown.
- Cool on the baking sheets for 5 minutes before serving.
Turnovers can be refrigerated for up to 3 days in an airtight container. Reheat in a 300˚ oven or toaster oven until warm.
Makes: 8 turnovers.