Easy Berry Turnovers | Recipes

Easy Berry Turnovers

(9) Ratings:
Prep Time:
Baking Time:
Makes:12 turnovers

Combine a perfectly flaky pastry, fresh raspberries and pure raspberry jam for a sweet summer treat!



2 cups 500 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL salt
¾ cup 175 mL Crisco® All Vegetable Shortening, well-chilled
4-8 tbsp 60-120 mL ice cold water


1 ½ cups 375 mL fresh raspberries
1/3 cup 75 mL Smucker’s®  Raspberry Pure Jam
1 egg, beaten


1 cup 250 mL icing sugar
2-3 tbsp 30-45 mL milk


  1. Mix flour and salt in a large mixing bowl.
  2. Cut chilled shortening into ½” (1 cm) cubes. Work in shortening cubes into flour mixture using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together.
  4. Bring dough together and flatten dough into ½” (1 cm) thick round disk.
  5. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Filling: Combine raspberries and jam in a large bowl.

    You can replace the raspberries and jam with any of your choice. This is a great way to use up your leftover jams.
  8. Roll dough from centre outward with steady pressure on a lightly floured work surface to a 1/8” (3 mm) thickness. Cut out twelve 4” (10 cm) squares. You will have to gather up the scraps and reroll the dough.
  9. Place 1 ½ tbsp. (22 mL) filling in center of each square. Brush edges with beaten egg. Fold dough over to form a triangle. Seal edges by pressing down with a fork. Place on prepared baking sheet. Brush tops with beaten egg.
  10. Bake in preheated oven for 20 to 23 minutes until browned and filling is bubbling. Cool on wire cooling rack.
  11. Glaze: Mix together icing sugar and milk. Drizzle on warm turnovers.

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