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.
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.