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
- 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
- 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.