Raspberry Puff Pastry Turnovers – VIDEO RECIPE

I am beyond excited to share my latest discovery: Raspberry Puff Pastry Turnovers!

These tasty treats are a heavenly combination of flaky, buttery pastry enveloping a sweet and tangy raspberry filling.

These airy and crispy pastries are filled with ripe apricots and juicy raspberries, creating a divine combination of flavors.

The aroma that wafts through the kitchen as they bake is pure bliss.

Trust me, these raspberry and apricot puffs are the easiest and most delicious treats you’ll ever make.

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Sometimes, you just crave quick and easy sweet pastries that are bursting with flavor.

Well, look no further because I’ve got the perfect recipe for you – Raspberry Puff Pastry Turnovers.

With each bite, you are greeted by a crisp outer shell that gives way to a burst of juicy filling, creating a delightful contrast in textures.

Whether you want to surprise your family with a delightful breakfast or add a touch of sweetness to your evening tea, this recipe is ideal.

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

With just 3 ingredients – ready-made puff pastry, honey apricots, and aromatic raspberries – you can make these aromatic pastries in a matter of minutes.

And let me tell you, they taste absolutely fabulous!

The puff pastry adds a crispy and fluffy texture that perfectly complements the sweetness of the apricots and raspberries.

These turnovers are incredibly flexible!

They make for an indulgent breakfast on lazy weekend mornings or serve as an elegant dessert to impress your guests at dinner parties.

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

If you have some overripe or imperfect fruits and berries lying around, don’t throw them away!

Instead, use them to create these amazing Raspberry Puff Pastry Turnovers.

The airy puff pastries will turn out fragrant and sweet, making it impossible to resist this mouth-watering treat.

So, why wait? Treat yourself and your loved ones to these delicious pastries.

Trust me, you won’t be able to get enough of them!

Raspberry Puff Pastry Turnovers – VIDEO RECIPE

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

how to cook Raspberry Puff Pastry Turnovers?

STEP 1

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To start, preheat your oven to 200°C (400⁰F). Grab some apricots and cut them in half, removing the pits. Then, cut those halves into cubes.

STEP 2

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Next, grab a medium-sized bowl and toss in the diced apricots and raspberries. Add in some starch, sugar, and vanilla sugar, and give it all a good mix.

TIPS: If you don’t have frozen raspberries, fresh ones can be a fantastic alternative. They’ll add a burst of flavor to your recipe and give it a delightful twist.

STEP 3

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Now, take an egg and lightly beat it with a whisk. Add in some water and give it a stir.

STEP 4

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Take out your puff pastry, making sure it’s defrosted according to the package instructions. Place it on a lightly floured work surface.

TIPS: If you’re looking for recommendations on working with puff pastry and three different ways to defrost it, check out our informative articles: “How to Thaw Frozen Puff Pastry“, “How to Bake Frozen Puff Pastry in Oven“, and “Tips How to Make Puff Pastry Recipes“.

STEP 5

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Roll out the dough until it forms a 24cm x 24cm square. If you want to be precise, you can use a ruler.

TIPS: If cracks appear while you’re working with puff pastry, don’t worry! Simply moisten them with a little water and then press down with your fingers to bring the dough back together. Easy peasy!

STEP 6

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Using a pizza cutter, divide the square into 4 smaller squares, each measuring 12 cm by 12 cm.

TIPS: To cut your puff pastry, you can use a regular sharp knife or a pizza cutter. Both will do the job just fine.

STEP 7

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Now, it’s time to assemble these tasty treats. Spoon some of the raspberry-apricot filling onto each square.

STEP 8

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Brush the edges of the square with egg brush, then carefully connect two opposite ends to form a triangle.

TIPS: To apply an egg brush, it’s handy to have a special pastry brush. But if you don’t have one, no worries! You can simply use the tip of a folded paper towel or even just brush the dough with your finger.

STEP 9

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Seal the edges with a fork and make a few slits on the top of each triangle.

STEP 10

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Brush the puff pastries with the remaining egg brush and transfer them to a baking sheet lined with parchment paper.

STEP 11

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Pop the baking sheet into the preheated to 200°C (400⁰F) oven. Let the pastries bake for 10-15 minutes, or until they turn a beautiful golden brown.

STEP 12

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

Once they’re done, take them out of the oven and let them cool slightly.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 13

Raspberry Puff Pastry Turnovers - VIDEO RECIPE

To add a finishing touch, sprinkle some powdered sugar on top of the puff pastries. Serve Raspberry Puff Pastry Turnovers up with a nice cup of tea and enjoy! Bon appétit!

Raspberry Puff Pastry Turnovers

Ingredients:

for the filling

  • Apricots – 4 pcs. (200 g)
  • Sugar – 2 tbsp. (24 g)
  • Raspberries – 1/4 cup (45 g)
  • Corn starch – 1 tbsp. (8 g)
  • Vanilla sugar – 1 sachet (10 g)

for the dough

  • Puff pastry – 1/2 pack (250 g)

additionally

  • Eggs – 1 pc. (50 g)
  • Water – 1 tbsp. (15 g)
  • Powdered sugar

Cooking steps:

Filling

  1. Cut apricots in half, remove pits. Cut the resulting halves into cubes.
  2. Place diced apricots, raspberries in a medium bowl, add starch, sugar and vanilla sugar, mix.

Dough

  1. Lightly beat the egg with a whisk, add water and stir.
  2. Place the puff pastry, thawed according to package instructions, onto a lightly floured work surface. Roll out into a 24cm x 24cm square, then cut into four 12cm x 12cm squares.

Assembly

  1. Place one spoon of raspberry-apricot filling on each square. Brush the edges of the square with beaten egg and carefully connect the two opposite ends of the square to form a triangle. Seal the edges with a fork and make several slits in the top of each triangle. Brush the resulting puff pastries with the remaining egg brush.
  2. Bake in a preheated oven at 200°C (400⁰F) for 15-20 minutes.
  3. Sprinkle the finished puff pastries with powdered sugar.

2 Comments

  1. A wonderful and very simple recipe, and the ingredients are the most affordable. I made it with apples. Thank you very much. It took no more than 10 minutes to prepare and the puffs are beautiful and golden!

    1. You’re welcome! Try to make these puff pastries with other various fillings as well!

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