Dessert · Favorite Recipes

Raspberry Turnovers

I love turnovers!! I have decided that they aren’t a dessert at all. It’s basically like eating jam on toast! 🙂 Unless you add a drizzle of some kind then it’s definitely a dessert. Whenever I make apple pie I will use the left over crust and make turnovers. I don’t usually make them because I would eat the whole batch in one sitting!! So left over crust works perfectly.

I also made the jam. That is fresh homemade raspberry jam. Maybe later this summer I’ll share my jam making adventures and recipe!!

2 cups sifted Flour
2/3 cup Crisco
1 tsp Salt
3/4 cup way cold water

Preheat oven to 375*
Combine the flour and salt and mix together.
Cut in the crisco with a pastry cutter or fork until it resembles corn meal.
Add the water and mix together with hands until dough forms.
Split dough in half so it’s easier to work with and roll out to about 1/4″ thick.
Cut into medium to large squares.
Place a spoon full of raspberry jam (or jam of choice) in the lower diamond of the square.
Fold the square in half to form a triangle and pinch or fork the sides closed.
Place on backing sheet and bake for about 10 min or until crust is golden brown.
Let cool for a few minutes.

Mix together powdered sugar and milk to desire consistency and drizzle on while warm.

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