Raspberry Turnovers
SERVES: 12 COOK TIME: 10 - 15 minutes TOTAL TIME: 40 Minutes
Ingredients
Sugar for sprinkling
1 package (17-1/4 oz) frozen puff pastry sheets, thawed
1 can Solo Raspberry Cake and Pastry Filling
Milk for brushing
Instructions
To bake this raspberry turnover recipe, preheat your oven to 400° F.
Sprinkle work surface lightly with flour. Unfold 1 sheet of pastry and lay flat on floured surface. Roll out to 10 x 15-inch rectangle. Cut into six 5-inch circles.
Spoon 1 heaping tablespoonful cherry filling on each pastry circle, slightly off center. Brush pastry edges with milk and fold pastry over filling to make half-moon shape. Press edge of pastries with fork to seal and place on ungreased baking sheets. Brush tops with milk and sprinkle with sugar. Repeat with remaining sheet of pastry and cherry filling.
Bake the raspberry turnovers for 10 to 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks.
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