Pies & tarts · Original home recipe
Raspberry Jam Puff Turnovers Recipe
Golden pastry pockets with a small spoonful of raspberry jam inside. Ready-made puff pastry keeps the job manageable; neat seals and a cold tray help keep the filling where it belongs.
An independent Baking Show Guide recipe for home baking.
Jump to the recipe ↓Original home recipe
Raspberry Jam Puff Turnovers
Bake it at home
Raspberry Jam Puff Turnovers
- Prep
- 20 min
- Bake
- 40 min–50 min
- Total
- 1 hr 40 min–1 hr 50 min
- Makes
- 8 rectangular turnovers
Total time includes resting 20 min, cooling 20 min. Bake times and oven settings are estimates; follow the doneness cues in the method.
Ingredients
- 500 g ready-made puff pastry block, chilled; thaw in the refrigerator first if frozen
- 15 g plain/all-purpose flour for rolling
- 120 g thick raspberry jam
- 1 large egg (about 50 g without shell), beaten with 5 g water; only some will be used
- 15 g granulated sugar for the tops
Equipment
Pan: 2 flat baking sheets, each at least 35 x 30 cm; roll pastry to 40 x 30 cm
- Rolling pin
- Flat baking sheets
- Digital kitchen scale
- Pastry brush
- Cooling rack
Method
Line both sheets with parchment. Lightly flour the surface with the 15 g flour and roll the cold pastry to a 40 x 30 cm rectangle, about 4 mm thick. Trim only if necessary to straighten the edges.
Cut into eight 10 x 15 cm rectangles. Put 15 g jam on one half of each rectangle, keeping a 1.5 cm clear border around that half.
Brush the border lightly with beaten egg wash. Fold the empty half over the jam to make a 10 x 7.5 cm parcel. Press the edges together, then crimp with a fork. Keep egg wash off the exposed cut sides as much as possible.
Put 4 parcels on each sheet with at least 4 cm between them. Chill for 20 minutes. During this time, heat the oven to 200°C conventional or 180°C fan.
Brush the tops lightly with more egg wash, discarding the remainder. Sprinkle the 15 g sugar over all eight. Cut two small steam slits through the top of each parcel without cutting the base.
Bake one sheet on the middle shelf for 20–25 minutes, keeping the other refrigerated. The pastry should be risen, deep golden and dry-looking at the sealed edges; the base should not look raw. Bake the second sheet in the same way. If the pastry package specifies a different oven setting, follow it and check for the same doneness cues.
Rest each batch on its sheet for 10 minutes, then move carefully to a rack for another 10 minutes. The jam is very hot straight from the oven.
Recipe notes
An independent home recipe by Baking Show Guide. It is not an official show or contestant recipe.
- Use thick jam and weigh each filling portion; extra jam makes the seams harder to close.
- If the pastry fights the rolling pin, rest it briefly in the refrigerator rather than stretching it.
- Pan: 2 flat baking sheets, each at least 35 x 30 cm; roll pastry to 40 x 30 cm
- Two batches, each 20–25 minutes; bake one sheet at a time. Pastry thawing, if needed, is additional.
Storage: Best the day they are baked. Keep cooled leftovers airtight in a cool room for up to 1 day. Refresh in a 160°C conventional or 140°C fan oven for about 8 minutes, then cool briefly before eating.
Allergens: Wheat (gluten), Egg, Milk if butter-based pastry is used; check the pastry and jam labels for other allergens. Check ingredient labels for your needs.
