There’s something berry satisfying about a light and airy handheld pie that’s brimming with warm fruit sauce. Packed with a sweet raspberry-orange filling that perfectly complements the salty, flaky crust, these turnovers are a delight alongside breakfast or for dessert. Using ready-to-bake pastry sheets keeps them simple, but the rich filling and delicate cream cheese glaze taste anything but. Turnover a new leaf and start your day with these golden, flaky triangles.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Calories 316 kcal
- 2 cups fresh raspberries
- 1 Tbsp. cane sugar
- 1 Tbsp. orange juice
- 1 Tbsp. cornstarch
- 1 sheet puff pastry thawed and cut into 6 squares
- 1 egg beaten
- Sea salt
- 1/4 cup cream cheese
- 2 tsp. maple syrup
- 1/2 tsp. vanilla extract
- 2-3 Tbsp. milk
Preheat oven to 400°F. Line large cookie sheet with parchment paper.
In medium pot over medium-high heat, combine berries, sugar and splash of water; cook 3 to 4 minutes.
In small bowl, mix together orange juice and cornstarch. Pour into pot. Continue cooking until sauce has thickened. Remove; let cool.
On prepared baking sheet, arrange puff pastry squares. In the middle of each pastry, drop a large spoonful of filling. Fold pastries in half diagonally. Using a fork, crimp edges to seal.
Brush top of pastries with egg wash. Sprinkle with sea salt. Bake 13 to 15 minutes, until golden brown.
In pot over medium-low heat, combine glaze ingredients. Cook until sauce consistency. Drizzle over each pastry.
Amount Per Serving
Calories 316 Calories from Fat 180
% Daily Value*
Saturated Fat 6g30%
Vitamin A 180IU4%
Vitamin C 12mg15%
* Percent Daily Values are based on a 2000 calorie diet.