03 October, 2015

Raspberry Cream Turnovers

Raspberry cream turnovers were found in the book Taggeerung. For a long time, I debated between whether these were pastries with raspberries and cream or if they were pastries with some sort of raspberry-flavored cream. I went with the first idea, but maybe I'll revisit the second version when berry season comes around again... These turnovers make good use of the honeycream recipe I posted last week as well as any raspberry jam you may have made with the last of the berry season. Store-bought jam, of course, works just as nicely. I refrigerated my jam to make it stiff, which made this recipe easier.

Note: I don't recommend making the honeycream with chevre for this recipe, as goat cheese and raspberry aren't really the most compatible flavors. If you wanted to make these with fig jam, instead, that would be a different story...

Raspberry Cream Turnovers

Prep time: 20 minutes + time needed to make the dough
Cook time: 10 minutes
Total time: 30 minutes

Yield: 24 mini-turnovers



  1. Preheat oven to 375F.
  2. Roll the pastry out into a rectangular shape and cut into twenty-four triangles. (I rolled mine out to about 12 inches by 9 inches, cut it into 12 3x3 squares, then cut each square in half)
  3. Coat the center of each triangle with the honeycream. See how mine kind of goes really close to the edge? Try not to do that. It makes things harder later.
  4. Plop a little ball of jam into the center of each cream smear. Try not to let that get close to the edge, either.
  5. Fold over all the triangles so the cream and jam is enclosed. If necessary, wet the edges of the dough to act as glue. You can see that some of mine aren't well sealed because the cream was too close to the edge. It's not disastrous, but it's definitely messier than it could have been.
  6. Bake turnovers for about 10 minutes, or until the dough is nicely golden brown. These can definitely be made into fewer larger turnovers, but you may need to increase the cooking time.

PS:  I went apple picking this weekend and have a massive number of apples to cook with. Brace yourselves for several weeks of apple-related recipes. Happy fall.

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