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+ servings
5 turnovers next to a bowl of fresh lemons
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5 from 1 vote

Lemon Raspberry Turnovers

Sweet, tart, flaky and buttery. These lemon raspberry turnovers filled with lemon curd are to die for!
Course Dessert
Cuisine French
Keyword peach turnovers, puff pastry, quick puff pastry
Prep Time 1 hour 15 minutes
Cook Time 22 minutes
Total Time 1 hour 37 minutes
Servings 8 turnovers
Calories 395kcal

Ingredients

Puff Pastry

  • 1 1/4 cups cold butter 2 1/2 sticks
  • 2 cups flour
  • 1/2 cup cold water
  • 1 teaspoon salt

Filling

  • 1/2 cup lemon curd (recipe linked)
  • 1/2 cup fresh raspberries
  • 1 Tbsp. sugar

Egg Wash

  • 1 egg
  • 1 Tbsp. water
  • coarse sugar

Instructions

  • Cut 2 sticks of butter into small pieces. Place on plate and refrigerate.
  • Cut the other 1/2 stick of butter into small pieces. Add to mixing bowl with 2 cups of flour and use a pastry cutter or two butter knives to blend. Should resemble coarse crumbs/sand.
  • Add refrigerated butter cubes to flour mixture. Toss to coat with flour. DO NOT cut in with pastry cutter.
  • Mix cold water and salt together. Add to bowl. Mix until water has been absorbed and a rough dough forms. Use hands or pastry cutter to mix dough. Dough won't look completely formed and there will be butter chunks, and that's okay.
  • Dump dough onto a piece of plastic wrap. Place a second piece of plastic wrap on top and press with hands to flatten. Roll with a rolling pin until butter has flattened and dough is flat across the top.
  • Remove plastic wrap and place dough onto floured surface. Flour hands to prevent dough from sticking and form dough into a ball. Flatten slightly with hands into a disc shape.
  • Cover rolling pin with flour to prevent butter from sticking and roll dough into a 6" x 18" rectangle. Fold dough into thirds, like a business letter.
  • Wrap dough in plastic wrap and refrigerate for 1 hour.
  • Toss fresh raspberries with 1 Tbsp sugar. Set aside.
  • When dough has refrigerated for 1 hour, preheat oven to 400 degrees.
  • Flatten dough on floured surface by pounding with rolling pin a few times. Roll out until dough is 1/4" thick. Trim edges of dough to a 10" x 20" rectangle. Cut into 8 (5 inch) squares.
  • Add a small amount of lemon curd (about 1 Tbsp) to the center of each pastry square. Add 3 raspberries. Dip finger in water and run along the edges of the pastry.
  • Fold pastry in half (diagonally). Press down with fingers. Press fork around the edge of each pastry to seal. Place turnovers onto ungreased baking sheet or baking sheet lined with parchment paper.
  • Mix egg with 1 Tbsp. water to create an egg wash. Brush over turnovers and sprinkle with sugar (I use coarse sugar sprinkles).
  • Bake for 22-24 minutes, or until golden brown.

Video

Notes

Tips for making puff pastry: Do NOT over mix/work dough. Use COLD butter. Use COLD water. Never use margarine. Make sure dough refrigerates for at least an hour.
 

Nutrition

Calories: 395kcal