OH CRUMBS !: RASPBERRY TURNOVERS

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I was death to aim making those adorable and tasty little puffs as briefly as my roll of ready made, ready rolled puff pastry arrived in my “click on on and acquire” grocery retailer order.

 

 

They are extraordinarily simple to make on the other hand utterly delicious.  The raspberry flavour packs a punch and the sprinkling of crunchy demerara sugar on top is excellent.  Superb for a picnic or afternoon tea. 

 

The recipe comes from a nice French blog known as “Fashionable Fashionable Chocolat” which is stuffed with horny recipes.  Having a bit of little bit of O’level French or some experience of French parts would help with a couple of of them on the other hand this one is so easy that you simply might be able to have a move at the side of the usage of a dictionary if need be.  You may even see the original proper right here. In it the creator uses a spherical sheet of pastry and reveals tips about methods to cut back it to make the puffs.  Inside of the United Kingdom ready rolled pastry has a tendency to be in an oblong sheet which makes it more effective regardless that the shape in the end finally ends up slightly completely other.  If your pastry is spherical merely agree to the pictures at the distinctive blog post.

I reckon you might be able to moreover make those in exactly the an identical approach using strawberries, blueberries, blackberries or even cooked apple or rhubarb.  In all probability even chopped plums, cherries or apricots.  I shall experiment and document once more!

Parts

1 pack of ready made, ready rolled puff pastry
1 jar of raspberry jam – you’re going to now not need a whole jar (I used Bon Maman which has a wonderfully intense flavour)
1 punnet of latest raspberries – you’re going to now not need a whole punnet (I dare say frozen would moreover paintings)
milk and demerara sugar to finish
icing sugar to decorate (optionally to be had)

Method

Take the pastry out of the refrigerator and allow to come back again to room temperature correctly previous than using, at least part an hour.  Pastry that is however chilled will crack each time you unroll it.

Preheat the oven to 200C / 180 fan.  Line two baking sheets with baking paper.

Unroll the pastry and cut back in part along its measurement.  Reduce each and every part into six squares of equivalent size.

Put a teaspoon of jam and one or two raspberries on a sq., slightly off centre.  Hose down the edges of the sq. and fold it diagonally over the off centre filling to sort a triangle.  Press the edges jointly then seal by way of pressing a fork into the pastry along the edge.  Repeat with the rest of the squares and make 3 small slashes throughout the top of each and every triangle.

Brush each and every puff with milk and sprinkle with demerara sugar.  Divide the puffs between the two baking sheets and bake for 15-20 mins until golden brown.  The jam will leak out just a little on the other hand this gives to the appeal of the puffs!

Serve as they are, slightly warmth or cold, or dusted with icing sugar or decorated with a zig zag of icing made with lemon juice and icing sugar must you prefer.

Makes 12 turnovers (or puffs, however you wish to have to call them!)

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