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raspberry bakewell turnovers

Raspberry Bakewell Turnovers

Aimee Field
The perfect breakfast treat! Raspberry Bakewell Turnovers. Fresh raspberry 'quick jam' and moist nutty frangipane encased in buttery flaky puff pastry.
Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Course Pastries
Cuisine British
Servings 6 Turnovers

Ingredients
  

'Quick Jam'

  • 130 g fresh raspberries
  • 60 g caster sugar
  • 1 tbsp cornflour
  • 2 tbsp lemon juice

Frangipane

  • 50 g unsalted butter room temperature
  • 50 g caster sugar
  • 1 large egg
  • 50 g ground almonds

Pastry

  • 320 g puff-pastry roll chilled

Glaze

  • 1 large egg
  • demerara sugar for sprinkling

Instructions
 

  • Preheat the oven to 200C/180C Fan/Gas Mark 6 and line a baking tray with baking paper.
  • For the 'quick jam': Place the raspberries and sugar into a small saucepan. Then in a small bowl, combine the cornflour and lemon juice, then pour into the saucepan. Stir together using a silicone spatula or wooden spoon. Place over a medium heat and cook for 3-4 minutes until thickened, stirring often - helping to break down the raspberries with your spatula. Then remove from the heat, and pour onto a plate to help cool down quicker. Set aside.
  • For the frangipane: Beat the sugar and butter together in a medium bowl using a wooden spoon or silicone spatula until light and fluffy. Add the egg, beating again until fully combined. Finally, add the ground almonds and mix to combine.
  • To assemble: Unroll the pastry and cut into six even squares. Spoon on about a tablespoon of the frangipane into the middle of each square. Then spoon about a tablespoon of the cooled quick jam on top of each dollop of frangipane. You may not need to use all of the jam/frangipane.
  • In a small bowl, beat the egg and then using a pastry brush, glaze the edges of each pastry square. Then fold the squares in half to make triangles, and seal the edges with a fork. Then glaze each pastry triangle and sprinkle with Demerara sugar. Then bake in the oven for 20minutes until golden brown.

Notes

Turnovers are best eaten on the day of baking, however they can be kept air-tight at room temperature for 1-2 days. 
Turnovers can be eaten at room temperature, or reheated in the oven at 200C/180C Fan/Gas Mark 6 for 5 minutes. 
Keyword frangipane, puff pastry, raspberry jam, turnovers