Raspberry Puff Turnovers

The flakiness of puff pastry and the deliciously tart-sweet flavor of fresh raspberries come together in these adorable Raspberry Puff Turnovers. Ideal for dessert or breakfast

Ingredients:

• 1 sheet puff pastry
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1 egg for egg wash
• Powdered sugar for dusting

Instructions:

Adjust the oven temperature to 375F 190C and place parchment paper on a baking sheet

Combine the raspberries, cornstarch, vanilla extract, and granulated sugar in a small bowl

To make a mixture with some whole berries and thickened juices, mash some raspberries

The puff pastry sheet should be unrolled and divided into four equal squares

Put a small amount of the raspberry mixture in the middle of each square of puff pastry

Using a fork, crimp the edges of each square to form a triangle and seal the turnovers

For a golden finish, beat the egg and brush it over the turnovers

After arranging the turnovers on the baking sheet, bake them for 20 to 25 minutes, or until they are golden brown and puffy

Before serving, allow the turnovers to cool slightly and then sprinkle with powdered sugar