Home › Pastry, Pies and Tarts › Raspberry Turnovers

Raspberry Turnovers

Cut circles of puff paste three inches in diameter, having the paste not more than one-eighth of an inch in thickness. Moisten the edge of the circle for about a halfinch with cold water, and, in the center, lay a teaspoon of thick raspberry preserve. Fold one-half the circle over the other, making edges meet. Press closely with a three-tined fork dipped in flour to insure doubled edges adhering. Brush with beaten egg, prick and chill before placing in the oven. Dust with granulated sugar before serving. If special ornamentation is desired, decorate the top of each with a single preserved berry or a candied cherry. NAPOLEONS-Divide paste into thirds and roll each portion into a sheet as thin as possible without breaking. Prick and chill before baking. When baked a delicate brown, cool, and spread between the sheets any flavored cream filling preferred and spread top with confectioners' frosting. When ready to serve cut in blocks, two inches wide by four inches long.