A fruity Raspberry filling enveloped within layers upon layers of light Puff pastry . Pairing perfectly with a dollop of Crème Fraiche or a touch of custard gives the pastry a comforting touch. A real great one to do with kids!
Preparation time: 15 minutes Cooking time: 15 – 20 minutes For: 6
- 200 g puff pastry
- 200 g Raspberry Jam
- 1 Egg white
- 50 g Castor Sugar
Tips and Tricks: Getting good quality raspberry jam will speak for itself in flavour, always believing in the philosophy that the simpler the dish, the better your ingredients have to be to produce something bored line magical.
- Pour the Caster Sugar onto a plate, to be used later.
- Pre heat the oven to 220°C (430°F).
- Roll out the pastry 2 mm thick (If using pre rolled just flatten slightly).
- Cut with a pastry cutter into Approx. 8 cm rounds.
- Roll the rounds into a slight oval shape Approx. 12 x 10 cm.
- Moisten the edges with water.
- Place Approx. 1 tsp. Jam in the centre of each.
- Fold over and seal firmly using finger tips.
- Brush the top with egg white and dip it into the castor sugar.
- Place sugar side up on a greased baking sheet which is placed on-top of a baking tray.
- Bake in the oven for approx. 15-20 minutes until Golden.
Tips and Tricks: Something that is very important for these to come out a success is making sure that your turnovers are sealed very well, as otherwise the pastry will split when rising and all your jam will leak out. I find crimping the edges with the tips of my fingers the best method. You will understand how much jam is required per turnover once you’ve done a few as to much will cause them to leak, where to little will result in a fairly dry turn over. Most importantly just have fun making them, it’s not the end of the world if a few split, even some of mine did!