Strawberry-Raspberry Turnovers

I love participation in fun Recipe Challenges and Blog Hops.  This month for the Behind the Curtain Recipe Challenge our Ingredients were Strawberries and Raspberries.  There are so many different ways that you could use these amazing ingredients, but I have really been wanting to try making my own turnovers.  Check number one off my baking bucket list! I have been buying so many fresh berries lately and freezing some along the way, so I pulled some out of the freezer to make this recipe although you could just as easily use fresh fruit.  I hope you love them :)

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Behind the Curtain Recipe Challenge: Strawberry-Raspberry Turnovers

Filling
1/4 cup granulated sugar
1 Tbsp corn starch
3/4 cup cold water
1 cup finely chopped fruit (1/2 cup raspberries, 1/2 cup strawberries)
2 Tbsp fresh squeezed lemon juice
1/8 tsp vanilla extract
1/8 tsp almond extract

Grated dark chocolate *optional
2 sheets puffed pastry, thawed

Glaze
1 cup powdered sugar
1 Tbsp milk

Heat the oven to 400˚ F. Wash and prepare the fruit.    

In a heavy bottom sauce pan combine the sugar and cornstarch.  Whisk in the cold water.  

Bring the sugar mixture to a boil over medium heat stirring constantly.  

 When the mixture is thick and bubbling add the fruit and cook for an additional minute.  

Remove the filling from the heat, add in the lemon juice and extracts.  Stir to combine.  

I transferred my filling to another bowl to cool because you won't use it all in the turnovers.  (Leftover filling makes a fabulous topping for ice cream or cheesecake.)

Lightly flour a flat working surface. Unwrap and unfold one sheet of puffed pastry and roll out according to the directions on the package.  Then using a sharp knife cut as desired:

-If you want to make rectangle Turnovers: roll out 1 sheet then cut into thirds and then in half (6 rectangles).   Spoon 1 Tbsp filling into the center of each rectangle, carefully fold over the dough and seal with a fork. Repeat with the other sheet of dough.  or

-If you want to make triangle Turnovers: roll out 1 sheet cut into thirds into thirds again (9 squares). Spoon 1 tsp filling in the center of each square.  Fold the dough in half making triangle and then seal the edges with a fork. Repeat with the other sheet of dough.

Transfer the dough bundles to baking sheets lined with parchment paper. 

Bake at 400˚ F for 15-20 minutes or until puffed and golden brown.  

 Remove from the pan to a cooling rack.  In a bowl combine the powdered sugar and milk until it is a nice drizzling consistency, adding more milk if desired.  

Once the turnovers have cooled, spoon the glaze over each turnover. 

If desired, grate some beautiful dark chocolate over the top for garnish.

Makes 12 rectangles, or 18 triangle turnovers