Easy Raspberry Nutella Turnovers with Puff Pastry

Make coffee-shop-worthy raspberry Nutella turnovers in only 30 minutes using frozen puff pastry as a tasty shortcut! They're perfect easy treat to have with your morning beverage.

Course baked goods, Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings turnovers

Calories 460kcal

Ingredients

1 package frozen puff pastry 2 sheets
1/2 cup Nutella
1 cup raspberries fresh or frozen
2 tablespoons heavy cream
sanding sugar

Instructions

Remove puff pastry from package and let thaw at room temperature for 30-40 minutes or until it unfolds easily without breaking.
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Microwave raspberries for 30 seconds and gently mix with a fork. Transfer to a fine mesh sieve over a bowl to let excess liquid drain.
Cut each pastry sheet into four squares (total of 8 squares). Spread a tablespoon of Nutella on each square in a triangle, leaving the edges clear for crimping.
Spoon a scant 1 tablespoon of the raspberries on top of the nutella, being careful not to drip it onto the bare pastry border.
Moisten the pastry border with cold water with a pastry brush or finger. Fold each square into a triangle and crimp edges with a fork.
Transfer turnovers to baking sheet. Brush cream on top of each pastry and sprinkle liberally with coarse sanding sugar.
Bake for 15 minutes or until golden brown.

Notes

Freezing: You can freeze these uncooked on a baking sheet and, once frozen, store in a ziplock freezer bag. When you're ready to make them, thaw for 30 minutes before baking at 400 degrees Fahrenheit for 15-20 minutes or until golden brown.

Storing and reheating: Store in the refrigerator for up to 3-4 days or at room temperature in an airtight container for up to 2 days. Reheat in a 350 degree oven for 15 minutes to re-crisp the pastry.

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