Mini Raspberry Turnovers
The turnover is another of those ambiguous terms with no real attributions as to when and where it was first used. Initially used for small pies wrapped in puff pastry, the pastry being turned over the filling and fried. Every nationality has their own version some are sweet, others savory and the fillings vary greatly from fruit to meats, empanada, calzone, knish etc.
Although I love Raspberry Turnovers, I’m not really a big fan of puff pastry with foods to be eaten with the hands, the crumbs seem to get every where, and since recipes aren’t written in stone I thought why not a buttery pastry instead of puff pastry and lets make them smaller.
You will need a cookie cutter or something to make about a 4 inch diameter circle or if your geometrically unchallenged cut into 4 inch squares. If you make them too much smaller you really can’t get enough filling in to make them worthwhile.
Ingredients for Mini Raspberry Turnovers
For the Filling:
If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.
For the Pastry:*
- 2 cups all purpose flour
- 1/2 cup chilled shortening cubed
- 1/4 cup chilled butter cubed
- 1 tsp salt
- 8-10 TBS chilled water
For the Glaze:
- 1/2 cup confectioners sugar
- 1 Tbs milk
- 1/2 tsp vanilla (optional)
If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.
Directions for Mini Raspberry Turnovers
Preheat oven to 425°
Place the flour, shortening,butter and salt into a food processor and pulse to combine. While continuing to pulse add the water a tablespoon at a time until it forms into a ball. Roll a piece into a walnut sized ball and if it holds together it is done.
Form the dough into a ball, flatten and cover with plastic wrap and chill for 1 hour to 2 days.
When you are ready to bake, roll about 1/3 of the dough out to about 1/4 inch thickness and cut into 4 inch rounds. Continue rolling and cutting until you have a full baking sheet of rounds.
Place the rounds onto a baking sheet lined with a silpat. Scoop about a tablespoon of filling (making sure you have a few berries in each) into the center of each round. Lightly wet the edges of the rounds and fold in half over the filling. Crimp the edges with a fork sealing the turnovers.
Bake for 18 – 20 minutes until the tops are lightly browned. Remove them to a wire rack to cool. While the turnovers are cooling make the glaze by mixing the ingredients together, if the glaze looks too thick add a few more drops of milk to thin out. Once the turnovers are cooled drizzle the glaze over them and allow the glaze to dry.
* You can also use a premade puff pastry if you don’t want to make the dough
Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11
A delightful buttery crust with an interesting sweet thing inside, certainly fit for a Scottish American Puppy Princess such as I. 5 paws and I hope the next batch is filled with lamb !
- If you feel in the mood, find a good recipe for pie filling and make your own, or as I did, just find a can of good pie filling to use. The only trick is to make sure you get a little bit of the fruit itself into every turnover.
- 2 cups all purpose flour
- 1/2 cup chilled shortening cubed
- 1/4 cup chilled butter cubed
- 1 tsp salt
- 8-10 TBS chilled water
- 1/2 cup confectioners sugar
- 1 Tbs milk
- 1/2 tsp vanilla (optional)
- If you do use vanilla it will darken the glaze, use clear vanilla if you can find it or omit for a whiter glaze.
- Preheat oven to 425°
- Place the flour, shortening,butter and salt into a food processor and pulse to combine. While continuing to pulse add the water a tablespoon at a time until it forms into a dough that when rolled into a walnut sized piece ball holds together.
- Form into a ball, flatten and cover with plastic wrap and chill for 1 hour to 2 days.
- When you are ready to bake, roll about 1/3 of the dough out to about 1/4 inch thickness and cut into 4 inch rounds. Continue rolling and cutting until you have a full baking sheet of rounds.
- Place the rounds onto a baking sheet lined with a silpat. Scoop about a tablespoon of filling (making sure you have a few berries in each) into the center of each round. Lightly wet the edges of the rounds and fold in half over the filling. Crimp the edges with a fork sealing the turnovers.
- Bake for 18 - 20 minutes until the tops are lightly browned. Remove them to a wire rack to cool. While the turnovers are cooling make the glaze by mixing the ingredients together, if the glaze looks too thick add a few more drops of milk to thin out. Once the turnovers are cooled drizzle the glaze over them and allow the glaze to dry.
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