Raspberry-Almond Turnovers

Delicious for breakfast but also a good dessert or snack, these turnovers are a versatile part of the high-fiber diet repertoire. If you are a weekend warrior, make a double recipe and freeze them in individual plastic bags for use later in the week.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ½ cup sliced almonds
  • 1 sheet puff pastry, thawed in the refrigerator
  • 1 egg white for brushing the pastry and final turnovers
  • 4 tsp. almond paste
  • 1 cup frozen raspberries
  • 4 tsp. sugar
  • 2 tsp. cornstarch
  • 1 Tbsp. wheat germ
  • 2 Tbsp. powdered sugar

Directions

  • Preheat the oven to 400°F. Grind the almonds in a food processor. Set aside.
  • Roll the puff pastry into an 11” × 11” square on a floured surface. Cut the square into four smaller squares. Paint the egg white on the pastry squares.
  • Put a teaspoon of almond paste in the middle of each square, layer ¼ cup raspberries on top, then sprinkle the ground almonds, sugar, cornstarch, and wheat germ over the berries.
  • Fold each square over to make a triangle to encase the filling. Press down on the outer edges with your fingers or a fork to seal.
  • Brush the egg white on the turnovers and sprinkle them with powdered sugar. Bake for 10 minutes, turn the oven down to 350°F, and continue baking for about 10–15 minutes longer. Let cool before eating.

Recipe Information

Serves: 4

Ingredients

  • ½ cup sliced almonds
  • 1 sheet puff pastry, thawed in the refrigerator
  • 1 egg white for brushing the pastry and final turnovers
  • 4 tsp. almond paste
  • 1 cup frozen raspberries
  • 4 tsp. sugar
  • 2 tsp. cornstarch
  • 1 Tbsp. wheat germ
  • 2 Tbsp. powdered sugar

Directions

  • Preheat the oven to 400°F. Grind the almonds in a food processor. Set aside.
  • Roll the puff pastry into an 11” × 11” square on a floured surface. Cut the square into four smaller squares. Paint the egg white on the pastry squares.
  • Put a teaspoon of almond paste in the middle of each square, layer ¼ cup raspberries on top, then sprinkle the ground almonds, sugar, cornstarch, and wheat germ over the berries.
  • Fold each square over to make a triangle to encase the filling. Press down on the outer edges with your fingers or a fork to seal.
  • Brush the egg white on the turnovers and sprinkle them with powdered sugar. Bake for 10 minutes, turn the oven down to 350°F, and continue baking for about 10–15 minutes longer. Let cool before eating.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat8g
Saturated Fat2g
Cholesterol0mg
Sodium45mg
Total Carbohydrate23g
Dietary Fiber3g
Sugars12g
Protein4g