How To Make Fresh Raspberry Turnovers
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 package refrigerated pie crusts
Instructions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a medium bowl, combine the raspberries, sugar, cornstarch, and lemon juice. Stir until well combined and set aside.
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Roll out the pie crusts on a lightly floured surface. Cut out circles about 4 inches in diameter.
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Spoon a heaping tablespoon of the raspberry filling onto one half of each circle.
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Fold the other half over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the turnovers.
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Place the turnovers on the prepared baking sheet and brush the tops with a beaten egg.
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Bake for 20 minutes or until the turnovers are golden brown and the filling is bubbling.
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Allow the turnovers to cool for a few minutes before serving.
Nutrition
- Calories : 270kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 190mg
- Total Carbohydrates : 33g
- Dietary Fiber : 4g
- Sugar : 13g
- Protein : 3g
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