There really is nothing like a good weekend pastry.
What’s the weekend for if it’s not some breakfast (or dessert) treats.
Last weekend, I was looking for a way to use up a sheet of puff pastry before our big move and make a tasty pastry.
Did you know that puff pastry + fruit can make a great turnover?
I decided to use fresh raspberries and chocolate chips in mine, which made them jammy and sweet! But, you can put almost any fruit or berry in them, just add a little sugar if you’re leaving out the chocolate chips.
So, here’s how you make these turnovers:
1. Thaw your puff pastry and once thawed, roll out a bit. Then, cut the pastry into 4 equal squares.
2. Put 4-5 raspberries in the middle of each square and top with 4 or 5 chocolate chips. Fold the dough over the filling to make a triangle and press the edges together to seal. Cut a few lines in the top of the turnover to help steam escape.
3. Brush each turnover with cream or milk, sprinkle with sugar and bake at 400 degrees for 12-15 minutes, or until lightly browned and puffed. Let cool a bit before eating.
