Easy Raspberry Turnovers!! Three ingredient raspberry turnovers! These are so good and so easy to make! Fill them with whatever you like and bake!
We’re already in July and yesterday, I found myself looking at the kids’ school schedule. They will start school again on August 30. By the way, we also received an email from the school district about Act 66 of 2021 – the Student Grade Level Retainment Guidance here in PA. “Act 66 permits students that were enrolled during the 2020-21 school year to repeat their grade level in an effort to make up for any lost educational opportunities due to the COVID-19 pandemic, even if the student met the requirements to be promoted to the next grade level. Parents/guardians and students, at or over the age of 18, have until July 15, 2021, to elect to have their child or themselves repeat a grade level for the 2021-22 school year. Throughout this guidance, these students are referred to as “students repeating a grade level.”
I didn’t even know this was happening. What are they doing in your state? I, personally, am not going to have my children repeat the school year. Fortunately, my kids did well last year and I di feel like they are prepared to move on to their next grade levels.
Social Media and My Thoughts
If you are a blogger, or influencer of some sort, you know the changes that are coming up with Instagram. For me, since I make my living off of this blog and driving traffic to it (social media drives a lot of traffic here), this update is causing me to stop, reflect and look at what I am doing.
Before this announcement, keeping up with social media was hard enough. Now, there are so many creators out there doing fantastic stuff. It’s really hard to stay relevant. Creating content, staying relevant, remaining happy with what I am putting out into the world and on my page, these are all things I think about constantly.
What I Aim To Do with This Blog
I came up with this: my main goal is to provide useful, relevant content and information for you all. Whether it’s recipes, tips in the kitchen or bringing a smile to your face. I am working hard at keeping Hip Foodie Mom a positive and helpful place. I might not be the number ONE source you go to, and that’s fine. I just want to make sure that what I am doing is useful and purposeful.
When it comes to recipes, I am still focused on easy and approachable recipes. It’s summer so the kids are home with me 24/7 and I love sharing recipes that they can bake on their own as well. In fact, after the first batch, Madeline made some of these Easy Raspberry Turnovers on her own.
Easy Raspberry Turnovers
It doesn’t get any easier than this. Puff pastry is the best. Whether you are making something sweet or savory, puff pastry is incredible. For these easy raspberry turnovers, I am using raspberry preserves, but you can certainly use real, fresh fruit with Nutella, or chocolate and peanut butter, or go the savory route with cheese and ham, or anything! The possibilities are truly endless! I hope you try these today!
More Recipes Using Puff Pastry
Puff Pastry with Ricotta Bosc Pears and Walnuts
and SO MANY MORE!!!
Easy Raspberry Turnovers
Equipment
- Rolling pin
Ingredients
- 1 sheet frozen puff pastry defrosted, but kept cool
- raspberry preserves
- 1 egg beaten, for egg wash
- powdered sugar optional, for dusting
Instructions
- Preheat oven to 400 degrees. Working on a lightly floured dusted surface, unfold your defrosted puff pastry sheet and even out and flatten a little with a rolling pin. Using a knife, cut into four equal squares.
- Apply filling in the center of each puff pastry square. Fold over and crimp with a fork to close. Move the turnovers to a lined baking sheet and lightly brush with egg wash. Bake in the oven for about 15 minutes, or until cooked through and golden brown. Remove from oven and lightly dust with powdered sugar and enjoy!
Here’s the full video.
Made these yesterday for my family. I was low on time and these were fast and easy to throw together. The finished product was delicious. I will definitely be making again real soon.
Hi Hannah! Hooray! So happy to hear that!