Raspberry Almond Turnovers
The ultimate treat over the holidays is baking at my mom's house! This turnover recipe is modified from the amazing Linda Lomelino's pie cookbook. I try to stick to a mainly GF, DF diet, so the goat cheese works much better for me than the ricotta she calls for. These were just so fun to make, and not hard at all!
I think if you need one ingredient in your fridge at all times over the holidays, it's puff pastry. There are so many combinations you can make with popovers like these. Personally, the raspberry and honey goat cheese combo hit home for me. We may or may not have eaten half the batch in one day. And you cannot forget your latte to pair it with.
Ingredients
Filling
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5 ounce raspberries
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3 tbsp granulated sugar
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1 tbsp lemon juice
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zest of 1/2 lemon
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1 tbsp corn starch
Pastry
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Puff pastry sheet (GF if possible) diveded into 6 sections
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1/2 honey goat cheese log
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Extra honey to taste
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1/4 cup water
Glaze
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1 egg
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1 tbsp coconut milk
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Pinch of salt
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Shaved almonds
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Raw cane sugar
Directions
Filling​
Add raspberries and sugar to a pot on the stove. Bring to a boil.
Add lemon juice, zest, and corn starch. Combine until it thickens.
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Pastry
Thaw puff pastry at room temperature before handling.
Divide puff pastry sheet into 6 squares.
Take a spoonful of your filling and place in the middle of each square.
Add a spoonful of the honey goat cheese. If you want it sweeter, add extra honey here.
Brush sides of all squares with water, acting as glue. Fold over a corner of the square, and press into the sides with a fork. This will secure that the filling doesn't spill out the sides in the oven.
Freeze 6 turnovers for 10 minutes.
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Glaze
Combine egg, milk, and salt and whisk together. Take turnovers out of freezer and brush egg mix on each of them. This will give them a pretty shine and 'croissant crunch' when cooked.
Add shaved almonds, lightly press into dough.
Sprinkle with raw cane sugar.
Poke a couple holes on top of each pastry before putting them in the oven.
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Bake at 400 degrees for 20-25 minutes. Pair it with a latte, and enjoy!
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