Raspberry Puff Turnovers

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Yield: 13 to 14 medium (4 1/2") turnovers

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Ultra-flaky, buttery pastry encloses a tart-sweet, homemade raspberry filling in these tempting turnovers.

Read our blog about these turnovers, with additional photos, at Bakers' Banter.

Raspberry Puff Turnovers

star rating (35) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 13 to 14 medium (4 1/2") turnovers
Published: 01/01/2010




  • 3 tablespoons Instant ClearJel® or cornstarch
  • 2/3 cup sugar
  • 3 cups raspberries, fresh or frozen
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 large egg beaten with 1 tablespoon water, to seal pastries (optional)
  • *If you use cornstarch, you'll want to dissolve it in cold water, rather than stir it into the sugar.

Tips from our bakers

  • For a pretty, glittery top crust, brush turnovers with milk, and sprinkle with coarse (sparkling) white sugar just before baking.


1) To make the crust: Whisk together the flour, salt, and baking powder.

2) Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact.

3) Stir in the sour cream. The dough will be craggy, but cohesive.

4) Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.

5) Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.

6) Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.

7) Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.

8) While the dough is chilling, make the filling. Mix the sugar and ClearJel till well combined. If you're using cornstarch, mix it with enough cold water to dissolve.

9) Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon (and the cornstarch/water mixture, if you're using cornstarch).

10) Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it.

11) You can also do this in a microwave; heat till the berries soften, then stir till they fall apart and the mixture thickens, like jam.

12) When you're ready to assemble the turnovers, preheat the oven to 400°F. Roll the chilled dough into a 16" square. Cut sixteen 4" squares, for small, triangular turnovers. For round turnovers, use a turnover press to cut nine 4 1/2" rounds. Re-roll the dough scraps, and cut 4 or 5 additional rounds, as many as you can get out of the scraps.

13) If desired, for a tighter seal, brush two adjoining edges of each square (or half of each circle) with 1 egg beaten with 1 tablespoon cold water.

14) Place about 2 teaspoons filling slightly off-center in each square. Or about 4 teaspoons slightly off-center of each round; a level tablespoon cookie scoop works well here.

15) Fold the turnovers in half. If you've cut the dough in squares, fold in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.

16) Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out.

17) Remove the turnovers from the oven, and cool on a rack. Serve warm, or at room temperature.

Yield: about 16 triangular turnovers, or 13 to 14 round turnovers.


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  • star rating 04/10/2015
  • marquezhome from KAF Community
  • This is a fantastic puff dough for turnovers. But, may I freeze it, and if so, how long? I'm in a tight fix - will be gone for 10 days and have to have these ready to serve 2 days later. Thanks!
  • star rating 02/11/2015
  • Thomas from Niles, Michigan
  • I followed the crust recipe to the letter, and what I got was a clumpy assembly that absolutely would not coalesce into a dough, even as I tried to bring it together, knead it, and work it by hand into a square. It was NOT cohesive; it was absolutely impossible to roll, and just separated on the rolling pin into clumps. I have now wrapped the assembly in plastic and put it in the refrigerator to, I hope, cure into a workable dough overnight. If that doesn't do something helpful, I'll pitch it out. Is there something missing from the recipe? I am VERY disappointed.

    We're sorry these didn't work out for you, but it sound like there was a bit too much flour or a very dry environment. You can add a few drops of milk or water to bring it together, then let it rest again. Give the Baker's Hotline a call for some more support at 1-855-371-2253. Happy baking! Laurie@KAF

  • star rating 01/31/2015
  • AnnFromAlabama from KAF Community
  • We had these for breakfast this morning and my husband is still raving about the flaky pastry. I made them with fresh strawberries and added lemon juice and zest instead of cinnamon in the filling. I assembled the turnovers using the method described for "Tasty Toaster Tarts" since I had planned to serve them for breakfast and don't have the patience to assemble a bunch of little things in the morning. The pastry dough and filling kept well in the fridge overnight so I only had to roll out the dough, put them together then chill and bake them. A quick brush of milk, a sprinkle of sparkling sugar and a few sticks with a fork right before they went in the oven gave a professional appearance to this wonderful pastry. Now the family wants to know when I will make them using blueberries.
  • star rating 01/08/2015
  • from
  • star rating 12/25/2014
  • Ruth from Plain City, OH
  • I asked my husband what he wanted for his Christmas dessert-he said he wanted "some kind" of strudel with raspberry. I went to this recipe and glad I did. Just wonderful and an easier alternative to puff pastry or croissants. I used my seedless raspberry jam and took the advice from other reviews. It took about 3/4 of an 8 oz. jar of jam. Sooo delicious. I will add this to my recipe box!
  • 10/09/2014
  • Kimmy from
  • Can I use cherries for the filling instead of raspberries? Thanks- can't wait to try these out!

    Absolutely...hope you enjoy! Happy Baking! Jocelyn@KAF

  • star rating 09/01/2014
  • Carolyn from Kansas
  • Very good but you can cut the filling in half. I went ahead and made twice the amount of pastry and was able to use all the filling. In my part of the country (Kansas), raspberries are very expensive even in season, and I feel like the filling amounts were constructed in one of those wonderful places that is awash in summer berries. Regarding the pastry: Other reviewers have noted that the pastry becomes sticky, and I agree. I'm used to laminating dough and with working with butter doughs, and I'd call this one unusually sensitive to any kind of warmth. Tip: refrigerate, refrigerate, refrigerate. I froze these for 20 minutes or so after shaping and before baking. I finished them with a zig zag of glaze. They are hard to get looking pretty but taste very good, and with some pretty glaze they take on an honest loveliness.
  • star rating 12/29/2013
  • Connie from Chicago burbs
  • I believe this recipe actually deserves a billion stars. I started fooling around with this recipe in early December to get ready for Christmas brunch. My daughter hosts the gathering and we all prance in with our delicious offerings in hand. I WON I WON! These puffs were the star of the show. I did not use the above filling. I used various canned pie fillings. Blueberry, Cherry, Apple and Peach. I made turnovers out of this dough and also just cut and shaped some into open triangles and rectangles. After filling the turnovers and the open ones, I sprinkled them w regular sugar, then baked. After baking, right out of the oven still hot, I poured a light powdered sugar, vanilla, half and half glaze over the top of each. Every single person who ate one these raved about them. I made this batch on Christmas Eve after we got home, put them on non stick foil covered cookie sheets, cover them with plastic wrap and put them out in the freezing garage overnight. Baked them all the next morning. crisp and delicious. I made many test batches in the weeks before. I learned to pour any liquid off the sour cream before adding it to the dry mixture. I also found that I could make a batch, pop it in the refrigerator overnight and only cut off a quarter of the dough and bake. So one batch of dough lasted my hubs and I 4 days. To all the great folks at KAF...Thanks so much for all your wonderful ideas and recipes.
    Wow, Connie - you worked the magic here with our recipe - we're proud of your success and baking confidence! Happy Baking - Irene@KAF
  • star rating 12/04/2013
  • Maureen from Dearborn, MI
  • star rating 09/03/2013
  • Tera from Boston
  • Quick to prepare and delicious! The dough gets annoyingly sticky though, so I recommend working quickly once you take it out of the fridge so it doesn't warm up too much.
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