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  • 1-1/2 c. King Arthur unbleached ap flour
  • 1/4 t. salt
  • 1/2 t. baking powder
  • 1 c. cold butter
  • 1/2 c. sour cream
  • 3 T. instant clear jel or cornstarch
  • 2/3 c. sugar
  • 3 c. raspberries, fresh or frozen
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 1 lg egg beaten with 1T water, to seal pastries
  • If using cornstarch, dissolve it in cold water rather than stirring into sugar


Preparation time 50mins
Cooking time 85mins


Step 1

For crust:
Whisk together the flour, salt and baking powder
Cut in the cold butter into pats and work into the flour til unevenly crumbly, with larger bits of butter remaining intact
Stir in the sour cream. Dough will be craggy, but cohesive
Turn out onto a well-floured surface and bring it together, if necessary, with a few quick kneads
Pat the dough into a rough square, then roll into an 8x10" rectangle
Dust both sides with flour. Starting with one of shorter ends, fold it in thirds like a business letter,flip over(open flap on bottom) and turn it 90*
Roll the dough into 8x10 rectangle again. Fold it in thirds, wrap in plastic, and place in refrigerator to chill for at least 30 minutes before using
While dough is chilling, make filling.
mix sugar and clear jel till well combined
Add sugar mixture to raspberries and toss. Stir in vanilla and cinnamon(and cornstarch/water mix if using cornstarch)
Heat mixture over very low heat, stirring, till berries soften and fall apart.
Mixture will be thick,taking less than 5 minutes
(If using cornstarch, cook and stir til bubbles and thickens)
When ready to assemble, preheat oven to 400*
Roll chilled dough into 16" square. Cut 16 4" squares. For round, use turnover press to cut 9 4-1/2" rounds. Reroll scraps
If desired, for a tighter seal, brush two adjoining edges of square with 1 egg beaten with 1 T cold water
Place about 2 t. filling off center in each square or 4 tsp in each round
Fold turnovers in half. Press edges with fork to seal
Place on parchment lined baking sheet and bake for 20-25 minutes till deep golden brown

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