Raspberry Lemon Turnovers Food

RASPBERRY LEMON TURNOVERS

Steps:

• Thaw pastry sheets on the counter for 30 minutes.
• Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares.
• Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.
• Brush the edges of each square with water.
• Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step.
• Place the triangles on a jelly roll size baking sheet.
• Repeat this process with the second puff pastry sheet.
• Bake at 400 for 15 minutes or until golden brown.
• When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired.
• Homemade Lemon Curd:.
• 1/4 cup lemon juice (either from squeezing lemons or from a bottle).
• 3/4 cup sugar.
• 2 large eggs.
• 6 tablespoons butter, melted and slightly cooled.
• Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill.
• If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

RASPBERRY TURNOVERS

Steps:

• Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. With a sharp knife or pizza wheel (and using a ruler as a guide, if desired), cut into four equal squares. Place on prepared baking sheet; refrigerate until firm, about 15 minutes.
• In a medium bowl, stir together jam and raspberries.
• Assemble turnovers: After chilling pastry squares, spoon jam mixture in center of each square. Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally, over filling. Press edges to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
• Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees while turnovers are chilling.
• Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.

STRAWBERRY LEMON TURNOVERS

Steps:

• Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
• Cook over medium heat, stirring constantly for five minutes.
• Remove from the heat and add the remaining berries and lemon zest.
• Let cool to room temperature.
• Preheat the oven to 400 degrees.
• Roll out the puff pastry sheets until they are about 1/8 inch thick.
• Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
• Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
• Distribute the strawberry filling between the circles.
• Fold over the dough and press the edges tightly to seal.
• Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
• Bake in the preheated over for 14-18 minutes, or until golden brown.
• Serve hot or at room temperature.