Toasted Almond and Raspberry Turnovers

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Hi Bold Bakers!

Key Ingredients and Substitutes

Pastry Ingredients

All-Purpose Flour

• With a protein content of 8-11%, all-purpose flour provides structure while keeping the pastry light and tender.
• Substitute: Pastry flour for extra tenderness or a gluten-free blend for a gluten-free option.

Salt

• Enhances flavor and balances sweetness, preventing the pastry from tasting flat.

Butter

• Creates flaky layers by forming pockets of steam as it melts. For the best results, use cold, high-quality salted butter.
• Substitute: Unsalted butter with a pinch of added salt, or plant-based butter for a dairy-free version.

Ice Water

• Essential for binding the dough without over-hydrating it. Cold water slows gluten development, ensuring a tender, flaky pastry.
• Substitute: Cold milk for a slightly richer dough.

Filling Ingredients

Almond Flour

• Adds a nutty depth and slight moisture to the filling. Made from finely ground, blanched almonds, it’s naturally gluten-free.
• Substitute: Ground hazelnuts, walnuts, or pistachios for a different flavor.

Powdered Sugar

• Also known as “icing sugar”, or “confectioner’s sugar”. Creates a smooth, melt-in-your-mouth filling and adds a delicate sweetness when dusted on top.
• Substitute: Blend granulated sugar into a fine powder if needed.

Almond Extract

• Enhances the natural almond flavor.
• Substitute: Vanilla extract for a milder taste or omit if using a different nut flour.

Eggs

• Used in the filling for binding and structure. po…Also used for the egg wash to seal and glaze the turnovers.
• Substitute: A flaxseed or chia egg (1 tablespoon ground flax/chia + 3 tablespoons water) for a vegan alternative.

Raspberry Jam

• Adds tart sweetness and complements the almond filling. Use seeded or seedless jam based on preference.
• Substitute: Try my jam recipe made with apricots, strawberries, blueberries, blackberries, or cherries.

Finishing Ingredients

Egg Wash

• A mix of egg yolk with milk that helps seal the edges and creates a golden, glossy crust when brushed on top before baking.
• Substitute: Milk or cream for a softer shine, or a dairy-free milk alternative.

How to Make Almond Raspberry Turnovers

Make the Pastry

1. Rub butter into flour: Place the flour, salt and butter in a large bowl, toss together and quickly rub in the butter with your thumb and fingertips until it resembles coarse breadcrumbs. (You can also use a dough blender)
2. Add water: Pour in the ice water and toss quickly just until the dough comes together into a ball.
3. Chill: Flatten the ball into a disc, wrap well and refrigerate for a minimum of 1 hour.

Make the Almond Filling

4. Toast almond flour: Place the ground almond in a shallow pan over low heat, stirring constantly until the flour is golden brown and aromatic, roughly 3-4 minutes. Transfer to a small bowl and let cool.
5. Make the filling mixture: Once cooled, add the powdered sugar, egg, almond extract and salt and stir until combined. Transfer to a covered bowl and refrigerate until ready to use. (It will keep in the fridge for up to 7 days and also it can be frozen for 8 weeks)

Rolling and Folding the Pastry

6. Shape: Roll out the chilled pastry on a floured surface into a 10×15-inches (25x38cm) rectangle.
7. Fold: Fold it into thirds like a letter, do a quarter turn and roll it out a second time to a 10×15-inch (25x38cm) rectangle.
8. Fold it in thirds for a second time, wrap well and refrigerate for 30 minutes.
9. Repeat the same process as above: Roll, fold and turn 2 more times for a total of 4 times. Wrap and return the puff pastry sheets to the refrigerator for at least 30 minutes before using. It can be kept in the fridge for up to 2 days or frozen for up to 8 weeks.

Assembling the Turnovers

10. Prep: Line a baking sheet with parchment paper. Set aside. For the turnovers you don’t need all this dough so divide it in half.
11. Wrap one half in a bag and freeze for future recipes like your bonus recipe for Breakfast Tart.
12. Shape: On a floured surface, roll out the other half of the pastry into a 9×18-inch (23x46cm) rectangle. With a sharp knife or pizza cutter, trim the edges of the pastry to get neat lines.
13. Assemble: Cut the pastry into eight (4 ½ x 4 ½-inch) squares. For each square, first brush the edges with egg wash and then spread a tablespoon of almond filling a little off-center of the square. Top with a teaspoon of raspberry jam.
14. Fold the pastry over the filling into a triangle shape and crimp with the tines of a fork. Use the fork to prick a few holes on the top of your turnover and then place it on your prepared baking sheet while you assemble the rest of the turnovers.
15. Finishing: Egg wash the pastry before placing the tray in the refrigerator to chill while you preheat the oven to 400°F (200°C).

Bake the pastry

16. Bake for 20-25 minutes, until the pastry is puffed and golden brown. Let cool to room temperature before dusting with powdered sugar and enjoying.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Make Extra Dough: Double the rough puff pastry recipe to have extra dough on hand, or freeze it for up to 2 months for future use. It works for sweet and savory pastries.
• Make Dough in Advance: Prepare the dough ahead of time and freeze it for up to 8 weeks. This saves time and ensures you can enjoy fresh turnovers on short notice.
• Chill Before Baking: Always chill your assembled turnovers in the refrigerator for at least 30 minutes before baking. This helps prevent the butter from leaking out and ensures a flaky, golden pastry.
• Use Cold Ingredients: For the best flaky texture, ensure your butter, water, and even your kitchen equipment (if possible) are cold while making the dough. This helps keep the layers intact.
• Don’t Over stuff : When adding the filling, use just a tablespoon of almond filling and a teaspoon of jam. Overstuffing can cause the turnovers to unseal during baking.
• Seal Properly: After folding the pastry, use the tines of a fork to crimp the edges and ensure they’re tightly sealed. This will prevent any filling from spilling out during baking.
• Egg Wash for Glossy Finish – Brush your turnovers with an egg wash before baking to achieve a beautiful golden-brown and glossy finish. For a perfect shine, ensure your egg wash has a little milk mixed in.
• Re-crisp Leftovers – If you have any leftover turnovers, reheat them in a 300°F (150°C) oven for 5-10 minutes to get them nice and crisp again.

Make Ahead and Storage Instructions

Make-Ahead

• Dough: You can prepare the rough puff pastry in advance. Once it’s made, wrap it tightly and store it in the fridge for up to 2 days, or freeze it for up to 2 months. Just defrost in the fridge overnight before using.
• Assembled Turnovers: If you want to prep ahead, assemble the turnovers, but don’t bake them yet. Arrange them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You can brush them with egg wash just before baking.

Storage

• Baked Turnovers: After baking, let the turnovers cool completely. Store them in an airtight container at room temperature for up to 2 days.
• Reheating: To refresh your turnovers, place them in a 300°F (150°C) oven for 5-10 minutes to re-crisp the pastry.

Serving Options

• Sprinkle Powdered Sugar: After baking, lightly dust the turnovers with powdered sugar for an elegant finish.
• Serve with Whipped Cream: Add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side for a deliciously creamy contrast.
• Pair with Coffee or Tea: These turnovers make a perfect companion for a hot cup of coffee, espresso, or tea, ideal for breakfast or a mid-afternoon snack.
• With Fresh Berries: Serve with a handful of fresh raspberries or berries of your choice to complement the jam inside.
• Drizzle with Chocolate Sauce: For an extra indulgence, drizzle a bit of warm chocolate sauce over the turnovers.
• You can also try my 5 Donut Glaze!

FAQs

What are some different shapes I can make for turnovers?

• Triangle Shape: The traditional choice for turnovers.
• Half-Moon Shape: Cut circles from the dough and fold them in half.
• Square Shape: Cut rectangles and fold them over to make squares.
• Slab Pastry: Roll the dough into one large rectangle, spread the filling on one half, then fold it over to create one large slab that can be sliced after baking.

How can I customize the filling for my turnovers?

• Apricot Jam: Swap out raspberry jam for a tangy apricot version.
• Pistachio Flour & Rose Jam: Try pistachio flour with floral rose jam for a unique twist.
• Hazelnut Flour & Chocolate: Use hazelnut flour and replace the jam with finely chopped chocolate or Nutella for a rich, indulgent filling.

Trouble Shooting

My pastry is dry and isn’t coming together. Help!

• It is best to use as little water as possible for the lightest pastry.
• But try adding water 1 teaspoon at a time until a dough just comes together. It will continue to hydrate as it rests and when you roll it.

My almond flour burned!

• Burned almonds will taste too bitter to use. Your heat likely was too high.
• Try again and make sure your heat is low and don’t forget to stir constantly. Also, make sure to keep a bowl for transferring toasted almonds to after toasting to prevent further cooking.

My Turnovers Unsealed While Baking And All Of The Filling Spilled Out!

• You can prevent this from happening by not filling them as much. Less is more. Also use plenty of egg wash when you are sealing the pastries and be sure to crimp firmly using the tines of a fork to seal.

Why is my pastry dense and a little tough, not light and flaky?

• You likely overworked your flour and let the butter melt.
• It is important to work quickly when handing this pastry and only handle it while the dough is cold so that the butter stays separate but layered in but not melted into the flour.

How to prevent butter from leaking out of the pastry and pooling onto the baking sheet.

• It is best to let the turnovers chill in the refrigerator for at least 30 minutes after assembling the turnovers while your oven is heating up, especially if your kitchen is very warm.
• You want the butter to melt in the oven but if it melts at all beforehand, it may run out of the pastry before the flour is cooked enough to hold its shape and keep the butter in. Every step of the way we want our pastry cold.

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