Raspberry Turnovers

August 18, 2016
Delicious raspberry turnovers recipe. It’s the perfect start to your day and gives you a little creative geometric pattern making opportunity first thing to wake you up.

Design. Bake. Make.

These delicious raspberry turnovers are a perfect reason to design, bake, make. I encourage you to play with your food. These triangles are perfect for creating fun patterns and rearranging until you’ve touched every one and now are forced to eat them all. (I’m only kidding about the last part. You should probably share.) Pull out your slate board, a cutting board or heck, just a piece of parchment paper on your table and get making.

If you love raspberry like I do, you are going to want to bake a batch of these. It’s the perfect start to your day and gives you a little creative geometric pattern making opportunity first thing to wake you up. Be sure to eat at least one warm right out the oven with some milk, or coffee. This recipe makes 16 scrumptious turnovers.

raspberry turnover recipe


Raspberry Turnovers

Servings 16 turnovers



  • 1 1/2 cups flour + additional for rolling
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter cold
  • 1/2 cup sour cream

Raspberry Filling

  • 1 1/2 cup raspberries I used fresh
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 tablespoons cornstarch dissolve in water


  1. Make dough: Whisk together the flour, salt and baking powder in a large sized bowl. Cut the cold butter into small pieces and add to the flour mixture. Mix until the butter is incorporated and the dough is crumbly (some pieces of butter remain intact). Stir in the sour cream.

  2. Roll and fold the dough: Flour your work surface really well and turn the dough out onto it. Lightly knead, if needed, to get the dough to come together. Form the dough into a rectangle and roll out to 8″ x 10″. Flour both sides of this dough (I flipped mine over to ensure no sticking- heat can make this difficult). Fold in thirds like a letter. Flip this over so the open flap is on the bottom and rotate 90 degrees. Roll this out into an 8″ x 10″ rectangle (rotating makes it so you are rolling the opposite side longer this time). Now fold this into thirds like a letter. Wrap this rectangle of dough tightly in plastic wrap and put in the refrigerator for at least 30 minutes (about how long the filling will take to make and chill).

  3. Make the filling: Put the raspberries in a medium or large sized bowl and coat with the sugar. Add the vanilla, cinnamon and the water/ cornstarch mixture, mix to combine. Put this in a saucepan and heat on low stirring frequently. The mixture will start to break down and thicken. Once it bubbles and feels thicker it is done. I transferred this to another container and put it in the freezer for a few minutes to ensure it was cool for filling the turnovers.

  4. Preheat the oven to 400 degrees F. Line two cookie sheets with parchment paper.

  5. Assemble the turnovers: Once the dough has chilled, place it on a well floured surface and roll out to a 16″ x 16″ square. I flipped my dough, flouring both sides, to make sure it didn’t stick when I went to make them. Cut the dough into 4″ squares, making 16 turnovers. Put 2 teaspoons of filling in the center of each 4″ square. Fold one corner over diagonally on each to create triangles. Once folded, use a fork to mark each of the two open sides of the triangles to keep them sealed while they bake. I found pushing deeper with the ends of the fork closer to the filling was best to get the two sides to grab and not spread the edges too much. Try to keep these smaller if you can so the filling has more room.

  6. Bake the turnovers: Bake the turnovers until they get lightly browned, about 20 minutes. Transfer to a wire rack to cool if not eating right away and store in a sealed container. Warm in the oven before serving.

Recipe Notes

Recipe adapted from King Arthur Flour.

I have only made this recipe using fresh raspberries but if they are out of season I'm sure frozen could work. Wintertime I'm sure we'll be craving these!

I tried some mini turnovers with the scrapes of dough I had, 2″ x 2″ sized with 1 teaspoon of filling each. These baked in a little less time and turned out well but I didn’t think the ratio of dough to filling was quite as good. If you want minis they are cute, you may just want to roll out the dough thinner and/ or add some raspberry drizzle over the tops to add some extra flavor.

raspberry turnover recipe

If you do make these comment below and let us know how it turned out! Or if something is holding you back from trying them, how can I help? If you think a tutorial with photo steps or a video could be helpful let me know!