“There’s no skimping with these raspberry turn overs,“But they’re small, so you’re not overindulging. It’s not the healthiest dish you could ever eat, but if you’re going to indulge, this one’s good because it won’t push you over the edge.” And think of it this way: Raspberries have fiber and vitamins, so you’re getting some nutrition!
Butter for greasing pan
2 cups fresh raspberries
4 1/2 tsp. sugar
1 Tbl. water, plus more for puff pastry
2 tsp. lemon juice
1 1/2 tsp. cornstarch
4 (3-inch-square) pieces of puff pastry, thawed but chilled
- Preheat the oven to 400°F. Grease a baking sheet with butter.
- Place the berries, 4 tsp. sugar and water into a saucepan over medium heat and cook, stirring frequently, until the berries break down. Add the lemon juice and cornstarch, and stir until the berry mixture thickens, about 3 minutes. Set aside.
- Stretch out each piece of puff pastry to 4 inches square and place them on the prepared baking sheet. Place 1/4 of the raspberry mixture in the center, leaving 3/4 of an inch of dough on each side. Using a pastry brush, dampen the exposed dough with water. Fold the dough in half diagonally, over the filling. Press the edges to seal and crimp them with a fork. Brush the top of each turnover with water and sprinkle evenly with the remaining sugar. Chill in the refrigerator for 20 to 30 minutes.
- With the tip of a paring knife, cut three small slits in the top of each pastry. Bake in the center of the oven for 15 minutes, or until golden. Serve warm.
Per serving: 210 calories, 10.53 g fat, 25.99 g carbs, 2.82 g protein, 4.44 g fiber, 18 mg calcium, 1.16 mg iron, 71 mg sodium, 35 mcg folate