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Fresh Raspberry Turnovers

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Raspberries are one of those fruits that pack a powerful punch of good health, including Vitamins C and E, selenium, beta carotene, lutein, lycopenem and are loaded with anti-oxidants.  Oh yeah, Fresh Raspberry Turnovers taste great too and kids love them.  Here’s an easy to make recipe that can be served as breakfast or as a terrific dessert served with French Vanilla cream.

INGREDENTS – Fresh Raspberry Turnovers

3 cups fresh raspberries
3 cups sugar

SWEET PASTRY DOUGH
2 cups a/p flour
1 TB sugar
2 sticks cold butter, diced
1/2 cup cold water
1 egg plus splash of water for egg wash

METHOD

FILLING
Put raspberries in 2 qt saucepan, put sugar on top
Cover
Turn on medium to medium/high heat
Don’t walk away!
When mixture starts to foam up take pan OFF heat.
Let cool for 10 minutes and put in a mixer
Let mix at low speed for 4-6 minutes
Cover bowl with plastic wrap to cool

DOUGH
In clean mixing bowl, put flour and remaining TB sugar
(Don’t use whisk attachment)
Mix for a moment, add cold butter
Let it form small chunks
Add cold water
When it starts to raggedly come together, put in a plastic bag and form a disc
Chill for 30 minutes

ASSEMBLY
Preheat oven to 385F
Cut dough in half and roll out half into a rectangle big enough for 4-6 squares,
Depending upon how big you want turnovers.
In each square put 1 1/2 – 2 TB of raspberry filling. Make sure it’s not oozing out sides
Fold into triangles and close with tines of a fork
Place on baking sheet covered with silpat or parchment and brush with egg wash
Bake 20 – 25 minutes until they begin getting golden
Remove from oven and let cool until cool enough to eat. Filling will be hot!

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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