Raspberry Lemon Turnovers

Raspberry Lemon Turnovers

1 box puff pastry sheets (2 sheets)
1/2 cup seedless raspberry jelly
1 jar lemon curd (or my handmade version, recipe below)

Thaw pastry sheets on the counter for 30 minutes.

Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares.

Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.

Brush the edges of each square with water.

Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges before you have a chance to seal them, which is why I work with one square at a time for this step.

Place the triangles on a jelly roll size baking sheet.

Repeat this process with the second puff pastry sheet.

Bake at 400 for 15 minutes or until golden brown.

When cool, drizzle with a confectioners sugar glaze (1/2 c. conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired.

Makes 18.



Homemade Lemon Curd:

1/4 cup lemon juice (either from squeezing lemons or from a bottle)
3/4 cup sugar
2 large eggs
6 Tbsp. butter, melted and slightly cooled

Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill.

If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.