And a whole lotta waiting it was…
Recently I purchased a huge bag of frozen raspberries because I had this amazing idea to make about a million raspberry cream cheese muffins and send them to people as “I’m thinking of you” gifts. It was a sweet idea, wasn’t it? Yeah, it was! But all the sweet ideas in the world are just frozen raspberries if they’re never made into muffins.
Last week, I bought ANOTHER bag of frozen berries, this time a raspberry-blueberry-blackberry mix, for Thanksgiving. The hubbster doesn’t like pumpkin pie or pecan pie (the two kinds of pies being provided by my mother-in-law) so I decided to earn some pie-points and bake him his own non-Thanksgiving-themed pie.
So I went to my freezer last night, and I had two half-eaten large bags of frozen berries. I was running out of room for all of my other freezer stuff (like the 10 boxes of Weight Watchers frozen desserts I’ve got in there). Something had to be done- and fast.
WARNING: This recipe makes WAY too much filling for just 8 turnovers. We were happy about it, because we like berry stuff to accompany our vanilla ice cream once in a while. If you don’t want extra, cut first six ingredients in half.
Weight Watchers Points Plus Value per serving: 4
- 4 1/2 cups (about 1 1/2 pounds) frozen raspberries
- 4 1/2 cups (about 1 1/2 pounds) frozen mixed berry blend (blackberry, blueberry, raspberry)
- 4 tablespoons cornstarch
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup orange juice
- 1 package frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 egg, beaten
- Confectioners’ sugar, for dusting
- Preheat oven to 400 degrees F.
- In a medium pot, combine the first 6 ingredients and mix well.
- Cook on medium heat until berries are thawed and mixture is syrupy.
- Allow to cool in refrigerator for 1 hour.
- Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares.
- Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg.
- Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear.
- Repeat until all the puff pastry is used.
- Fold the turnover into a triangle, seal edges with fingers.
- Brush egg wash on top of each triangle.
- Bake the turnovers until puffy and golden brown, about 16-20 minutes.
- Dust with confectioners’ sugar.
We got some adorable photos when the kids met for the first time.
I made this layout for this Two Peas in a Bucket challenge.