Raspberry Turnover Cookies
Delightfully flaky and filled with fruity goodness, these Raspberry Turnover Cookies are the perfect blend of buttery pastry and sweet jam. With a tender homemade dough that’s easy to master and a luscious raspberry filling, these cookies strike the ideal balance between elegance and simplicity. A golden egg wash ensures irresistible crisp edges, while a light dusting of powdered sugar adds the perfect finish. Ready in under an hour and perfect for any occasion, these bite-sized turnovers make every day feel like a celebration. Whether served at a tea party or enjoyed as a quick treat, these cookies will satisfy your craving for something sweet and special!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cups Unsalted butter (cold, cubed)
- 6 tablespoons Cold water
- 0.75 cups Raspberry jam
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overmix.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one of the dough discs into a large sheet about 1/8 inch thick. Cut the dough into 3-inch squares.
Place 1 teaspoon of raspberry jam in the center of each square. Fold each square into a triangle, pressing the edges firmly to seal. Use the tines of a fork to crimp the edges for extra security and decoration.
Transfer the turnovers onto the prepared baking sheet. Brush the tops lightly with the beaten egg for a golden finish.
Bake in the preheated oven for 16-18 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on a wire rack.
Once the cookies are completely cool, dust them lightly with powdered sugar before serving.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 185.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
