You can make raspberry and cream turnover pastries with either fresh or frozen raspberries or with raspberry pastry filling. This recipe uses Bavarian cream pastry filling and makes very scrumptious pies.
With only two ingredients in the filling, this is super easy and quick.
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Raspberry Cream Turnover Pastries
- 1 pie crust dough for six turnovers
- 1 tablespoon cold water
- 1 cup raspberry pastry filling
- 1 cup Bavarian cream at room temperature
Preheat the oven to 350 degrees.
- Roll out the pie crust until it is just less than 1/4-inch thick.
- Use a dough press to cut out six circles for the turnover pastries.
- Mix the raspberry filling and the Bavarian cream together.
- Place the circles in the press one at a time. Scoop about 1/3 cup filling into the center. Brush the edges with water and fold and crimp with press. Place the completed pastry on the baking sheet. Repeat with the remaining five dough circles. Poke four sets of vent holes in each pastry to allow steam to escape as the turnover pastries bake.
- Bake for about 16 minutes or the pastries begin to brown. Remove to a wire rack to cool.
The Icing for the Raspberry Cream Turnover Pastries
You may use whatever flavor you prefer: vanilla, brown sugar caramel, orange, lemon, butter rum, butterscotch, or more. For these pies, we used brown sugar flavor.
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoonsmeringue powder
- 2-3 tablespoons water
- 1/2 teaspoonbrown sugar flavor
Make your icing by mixing the powdered sugar with the meringue powder. Add the water and the flavor. Mix until smooth and spreadable, adding more water as necessary. Do not make the icing too thin. Drizzle the icing over the completed turnovers, using a disposable pastry bag or a zipper-type plastic bag with the corner cut.
(Updated from May 14, 2014)