Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.
NOTE: This is a very important step, to get puffy and tender dough.
ClearJel till well combined ** (ClearJel is a product sold on King Arthur's website.) **If you're using cornstarch, mix it with enough cold water to dissolve. Add the sugar mixture to the raspberries, tossing to combine. Stir in the vanilla and cinnamon-- I didn't use cinnamon and added 1/2 tsp almond extract, which I prefer-- (and the cornstarch/water mixture, if you're using cornstarch). My opinion? I really like ClearJel for thickening my fruit recipes.
Heat the mixture in a saucepan over very low heat, stirring, till the berries soften and fall apart. The mixture will be thick and jam-like, even though it doesn't really warm up much; this will take under 5 minutes. If you use cornstarch, cook and stir till the mixture bubbles and thickens. You can prepare the filling up to several days before; cover and refrigerate till you're ready to use it.
NOTE: I only used half the fruit mixture, so decrease by half if you don't want leftovers. I do!
turnover press. You don't need these, by the way. You can cut squares and fold the turnovers into triangles. But, I'm a gadgetholic. It's a curse to my budget. This is my maiden voyage with these. As expected, I ran into some trouble:
With a little practice, I got the hang of it. I officially like the press-- and I'm already thinking.... savory pasties... empenadas...nutella filling. For $7.00, I think it's a useful gadget-- if you like to bake.
Yeah, these are kind cute! Otherwise, just crimp the turnovers with a fork.
coarse white sugar.
I also order the pre-cut parchment paper, because shipping is free. They fit my baking sheets perfectly! I have Silpat mats, but I think pastries bake better on parchment paper. By the way, I am not paid by King Arthur to recommend these products. I wish! I just love their store-- and it's my toy store. I checked the pastries at 14 minutes in a 400F oven...
There's a nice one!
Look at those tender layers! But, is the pastry good?
The answer is no. They are A-M-A-Z-I-N-G-L-Y FANTASTIC! Better than good!
By the way, you could freeze these beauties, BEFORE baking them. I think I'll do that, by making a double batch. Know why?
I delivered two of these to my son's apartment for him to taste test. He says these are even better than the ones he buys from a local bakery. He says they are the best! That's good enough for me.
If you think you can't bake-- just follow the recipe. Measure all of your baking ingredients. It's not hard at all, and I think these turnovers are just as good as-- maybe even better than the store bought ones in the freezer section. If my son's recommendations means anything-- they are the best. Thank you King Arthur Flour for your excellent products and recipes. I'm a fan!
The recipe can be printed by scrolling below. You'll see a recipe card-- just press PRINT. Daylight savings time dictates that I should be in bed now. 5:30am isn't registering with me, and I'm sure my brain will want to steal back that extra hour. Then again, I can finally swim after work-- and get back into shape. By the way, I only ate two of these. The rest are for my husband and son. They deserve it. For me, this recipe was all about the challenge.
From a loving wife and mom,