I know, that sounds like such a big promise: raspberry turnovers in five minutes. But I swear, I spent significantly longer making that image down there for you to pin then I did actually making these turnovers. It’s always the yummiest things that end up being the easiest, and for anyone that wants a quick and easy breakfast that’s a break from bacon and eggs, this one’s for you!
This is a great pantry breakfast too. All you need is some defrosted puff pastry, pie filling or jam, and sugar. If you want to go all out like I did this morning, add in some icing sugar, water, and a squeeze of lemon juice to make a glaze. That’s it. We’re done. I promise you, this is five minutes from starting to get stuff out, until it’s in the oven, then just 25 minutes to bake.
Need some more evidence? I have a three year old and a 14 month old that have been sick for five days, (FIVE DAYS of fevers and coughs and runny noses, ugh). On top of them, I’ve tanked with it too, and still, I decided these were easier to make for breakfast today then waiting for the kids to pick all their different kinds of cereal, then changing their mind and asking for peanut butter and jam.
The only thing you need to do ahead of time for them is take the puff pastry out of the freezer to defrost.
Go do that now, I’ll wait.
You back? Awesome. Now you’re ready to make these in the next day or two and shock everybody with how easily you whipped up a breakfast of quality pastries.
- 1 package frozen puff pastry, thawed (two 12" squares)
- 1 to 1½ cups raspberry pie filling or jam (depends on how full you like, 2-3 tbsp each turnover)
- water to brush tops
- sugar for topping, chunky sugar if you have it
- ½ cup icing sugar
- juice of ½ a lemon
- 1 to 2 tbsp water to thin
- Preheat your oven to 375ºF with racks in the middle. Line two baking sheets with parchment paper or baking mats.
- Cut your first 12" square of puff pastry in half vertically and horizontally, so that you have 4 smaller 6" squares. Repeat with the second sheet.
- Place 2 to 3 tablespoons of pie filling in the centre of each square, depending on your taste. Fold one corner down to the opposite corner to form a triangle. Press around the edge with your finger, then seal completely by pressing with the tines of a fork. Repeat with the remaining turnovers.
- Brush the tops of the turnovers lightly with water, then sprinkle on the sugar.
- Bake for 25 minutes, until the pastry is puffed and golden. Remove to wire racks to cool for ten minutes before eating or glazing.
- Use a fork to whisk together the icing sugar, lemon juice, and just enough water to thin so that it will drizzle. Use the fork to drizzle the glaze over the top of the turnovers.
Adjust the size of the turnovers as you like, These are definitely very large, so they would be great half the size as well, especially for kids.
Also - use any type of filling that you like. Any fruit... or cough nutella. Or nutella with apples. Just throwing that out there.