Turnover Assembly
Ingredients :
1/2 recipe lemon pastry cream
2 sheets puff pastry thawed overnight in the fridge
1 pint fresh raspberries, sliced in half lengthwise
Directions
Preheat oven to 400F. Line a cookie sheet with a silpat mat or parchment paper.
Remove one sheet of puff pastry from fridge onto a lightly floured surface. Patch together any cuts with your fingers by pressing together firmly. Gently roll over surface with a nonstick rolling pin to smooth and bind surface. Cut into four equal squares and place onto cookie sheet.
With a corner of each square closest to you, spread 1 1/2 – 2 T lemon pastry cream on the half closest to you while leaving some untouched dough on the edges for sealing the turnovers. Place 8 raspberry halves on the cream. Fold uncovered half of dough onto the cream half. Gently seal the edges shut by pinching/pressing firmly.
Bake in preheated oven for 30-35 minutes until dark golden brown. You may use an egg wash consisting of one beaten egg plus one tablespoon of water, but your product will come out darker. Do not pull them out when only golden as the inner layers of the puff pastry around the pastry cream will be undercooked. If your tops are darkening too much before the triangles are finished baking, loosely tent each turnover with foil until done, making sure to remove the tent with a minute or two to go to make sure crispy tops are secured. Enjoy!
