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Apple-Raspberry Turnovers

Photo: Alan Richardson
Prep time 10 mins
Bake time 20 mins
Total time 30 mins
Yield 6 turnovers
These easy Apple-Raspberry Turnovers are simple enough to prepare on busy weeknights and make a fun treat for the whole family.


  • 1 medium apple, peeled, cored and diced
  • 2 tablespoons seedless raspberry jam
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 sheet frozen puff pastry (from 1 17.5-oz. package), thawed
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 388
  • fat 24 g
  • satfat 6 g
  • protein 8 g
  • carbohydrate 39 g
  • fiber 1 g
  • cholesterol 35 mg
  • sodium 416 mg

How to Make It

  1. Position a rack in lower third of oven and preheat to 400°F. Line a baking sheet with a piece of parchment paper. Combine apples, jam and cornstarch in a medium bowl. Mix sugar and cinnamon in a separate small bowl.

  2. On a lightly floured surface, roll out puff pastry into an 8-by-12-inch rectangle. Cut pastry into 6 4-inch squares with a sharp knife or pizza cutter.

  3. Spoon some apple mixture into center of each square, leaving a 1-inch border. Brush borders with beaten egg. Fold each square into a triangle and press edges with tines of a fork to seal (be sure to seal tightly). Using a sharp paring knife, cut 2 small steam vents in top of each turnover. Sprinkle each turnover with cinnamon sugar. Place turnovers on lined baking sheet.

  4. Bake until golden and puffed, about 20 minutes. Serve warm.

Cook's Notes

This recipe also appeared in the October 2008 issue.