Raspberry and Lemon Turnovers

Raspberry & Lemon Turnovers

These really are scrummy, serve them up

with whipped cream or Raspberry ice-cream.


Ingredients

To create these delicious turnovers, you'll need 1/2 cup of sugar to a small pan (this recipe makes 4 turnovers). Add a tub of raspberries and mix well. Add one tsp of vanilla essence and the full zest from one whole lemon. 

Cook all the ingredients on a low heat until the sugar has melted.

It should look something like this when cooked!

You must strain the fruit fully, as there is a lot of juice when this has been combined and cooked.

Save this for the ice-cream

Next, I used ready made puff pastry, today it's far easier, but you could make your own if you want to. Once opened, roll it out and cut the pastry into 4 squares. Using a pastry brush, add some beaten egg all around the edges. I do this about an inch wide to make sure that they stick because of the juices, there is still quite a lot after draining. But don't waste the juices that are left, we're going to make some delicious Raspberry ice-cream with that :0).

Brushed Edges about one inch wide

See how much juice is still there after draining, but you need to leave some in,

Don't worry if you need to chop a little pastry off here and there!

Brush over them with a beaten egg and sprinkle a little PANCO breadcrumbs (or homemade ones if you have them). The Panco ones do have a very crunchy taste to them, so I use them a lot in my cooking. Sprinkle with sugar, you can use either white or brown, whichever takes your fancy.

Bake on greaseproof paper at Gas mark 6 for about 20-30 minutes, or until golden brown and serve with either with Raspberry ice-cream, or pouring/whipped cream. All are just as tasty and look very inviting!