Friday, March 30, 2007

Springy Raspberry Turnovers




For turnovers, these raspberry delights are rather tart. In fact, they are based on a tart recipe I found on gourmet.com while perusing the internet. And they are so easy. The filling, pictured above, would be great over vanilla ice cream as well (I might have to attempt that later...) for an even more painless dessert than these were. Presumably, it is much more difficult to make turnovers when one is not using frozen puff pastry. But, so it is.


I have surprisingly little say about these. Maybe it's the early morning, or the fact that my coffee's not ready yet, or that typing about these makes me kind of want to scour the fridge for the leftovers, but the turnovers themselves are about as straightforward for the recipe. Tonight's attempt will be a bit more elaborate (not to mention from an honest-to-goodness cookbook). And so, without further ado:

The Ingredients
1/4 cup raspberry jam
1 tsp lemon juice
1 box fresh raspberries
1 sheet puff pastry

Lay the defrosted puff pasty down on a baking sheet or aluminum foil (as cool a surface as possible. Preheat oven to 375 F.

Quickly melt the jam in a small saucepan. Once liquid, turn off the burner, and add the lemon juice. Once mixed, add the berries, being sure to coat them in the mixture.

Cut the pastry into squares. For 9 squares, add just a tablespoon of the raspberry mixture to each, folding them over and creasing with a fork. There will be filling left over.

Bake the pastries for 15 minutes at 375. Serve with filling poured over the turnover.

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