Raspberry Turnovers

Ingredients

• 1 sheet puff pastry
• 3 cups raspberries
• 2 tablespoons sugar
• 1 tablespoon cornstarch ((UK: cornflour))
• 1 egg ((optional))

Instructions

1. 1

   Turn the oven to 425 F / 220 C for a regular oven, or 400 F / 200 C fan oven. Cover a baking sheet with parchment paper or a silicone baking mat.

2. 2

   Leave the puff pastry at room temperature for a few minutes. If you buy puff pastry sheets, you can simply roll it out. If not, you can to use a rolling pin to roll the pastry into a rectangle. Cut the pastry into 6 similar sized squares.

3. 3

   Combine raspberries, sugar and cornstarch in a bowl. Gently mash some raspberries with a fork. Half the raspberries should be kind of mashed, and half should still be whole.

4. 4

   Put about 1 ½ tablespoons of filling in the middle of each pastry square. Be careful not to let any filling on the edges.

5. 5

   Fold the pastry over the filling on the diagonal to form triangle shapes. Again, make sure that the filling stays in the middle rather than drip out on the sides. Use a fork to push down on the edges to seal them shut.

6. 6

   Transfer the pastries to a baking sheet covered with parchment paper.

7. 7

   Optionally, slice the top of the pastry to create a little pattern. Whisk an egg in a bowl, and use a pastry brush to brush a thin layer of egg over each turnover. Then, sprinkle some sugar over the egg wash. This will make the top of the turnovers look glossy and nice.

8. 8

   Bake the turnovers for about 20-25 minutes, or until the pastries have puffed up and developed a golden brown color.