Raspberry Turnovers are a flaky, homemade dessert made with puff pastry, juicy raspberries, and melted chocolate drizzled on top. This easy, from-scratch recipe is perfect for parties, holidays, or anytime you want a quick, bakery-style treat with amazing flavor.
These Raspberry Turnovers are one of those desserts that look straight out of a bakery case but come together with very little effort. Flaky puff pastry wraps around a bright raspberry filling, then gets finished with a drizzle of melted chocolate for the ultimate sweet bite.
The raspberry and chocolate combo is classic. The tart berries balance the richness of the chocolate perfectly, while the puff pastry bakes up golden, crisp, and buttery.
This is a great dessert when you want something impressive without spending all day in the kitchen. Puff pastry does most of the work, and the filling comes together in minutes.
Serve these slightly warm or fully cooled and watch them disappear fast.
What I Love About This Recipe
- I love how bakery-worthy these turnovers look with minimal effort. Puff pastry gives you those beautiful layers without any complicated dough-making. Once they’re baked and drizzled with chocolate, they feel extra special. They’re always a hit on a dessert table.
- The raspberry filling is simple but so flavorful. Fresh raspberries and jam give the perfect balance of sweet and tart. As they bake, the filling softens and melts into the pastry just enough. It tastes fresh and delish every time.
- These turnovers are perfect for entertaining. They’re easy to portion, easy to serve, and easy to transport. You don’t need plates or forks if you don’t want them. That makes them great for parties and gatherings.
- I also love how forgiving this recipe is. A little filling might leak out, but that just adds character. And no matter what, they still taste amazing.
Equipment You May Need
- Baking Sheets – Used to bake the turnovers evenly.
- Parchment Paper – Optional, but helps prevent sticking and makes cleanup easy.
- Small Bowl – For mixing the raspberry filling.
- Sharp Knife – Used to cut the puff pastry cleanly.
- Pastry Brush – Helps apply the egg wash neatly.
- Fork – Used to seal the edges of the turnovers.
- Wire Cooling Rack – Allows the turnovers and chocolate drizzle to set.
- Double Boiler – Used to gently melt the chocolate without burning.
(Full printable recipe card is at bottom of post.)
Raspberry Turnovers Ingredients
- Butter – Optional, for greasing the baking sheets if not using parchment.
- Fresh Raspberries – Add bright, tart flavor to the filling.
- Raspberry Jam – Boosts sweetness and helps bind the filling.
- Vanilla Extract – Rounds out the fruit flavor.
- Puff Pastry – Thawed according to package directions for best results. Not to be confused with phyllo dough. The Pepperidge Farm brand should be easy to find in the freezer section of your grocery store, but use whatever you can find.
- Egg – Used for sealing and brushing the pastry for shine.
- Semi-Sweet Chocolate – Melted and drizzled over the baked turnovers.
How to Make Raspberry Turnovers
Step One: Preheat the Oven
Preheat the oven to 400˚F. Lightly grease two baking sheets or line them with parchment paper.
Step Two: Make the Filling
In a small bowl, stir together the chopped raspberries, raspberry jam, and vanilla extract until blended. Set aside.
Step Three: Cut the Pastry
Unfold the puff pastry on a clean surface. Cut along the two fold lines, then cut each strip into three equal pieces to make nine total squares. Lightly brush the edges of each piece with beaten egg.
Step Four: Assemble the Turnovers
Spoon about a heaping teaspoon of raspberry filling into the center of each pastry square. Fold each piece from one corner to the opposite corner to form a triangle. Use the back of a fork to press and seal the edges.
Step Five: Bake the Turnovers
Place the turnovers on the prepared baking sheets. Brush the tops lightly with beaten egg. Bake for 15 to 20 minutes, or until puffed and golden brown. Cool slightly, then transfer to a wire rack to finish cooling.
Step Six: Melt the Chocolate
Place the chocolate in the top of a double boiler set over boiling water. Reduce heat to low and stir constantly until the chocolate is melted and smooth. Remove from heat and drizzle the chocolate over the cooled turnovers using a fork. Let the chocolate set before serving.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve slightly warm or at room temperature.
- Pair with coffee or espresso for a perfect dessert break.
- Add a dusting of powdered sugar for extra flair.
Quick Tips for Best Results
- Don’t overfill the turnovers, or sealing becomes tricky.
- Seal the edges firmly with a fork to prevent excessive leakage.
- Let the chocolate cool slightly before drizzling for cleaner lines if desired.
- You can use homemade raspberry jam if you’d like.
Raspberry Turnovers FAQ
How should I store Raspberry Turnovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Can I freeze Raspberry Turnovers?
You can freeze the baked and cooled turnovers before adding chocolate for up to 2 months. Thaw and drizzle with chocolate before serving. I can’t guarantee results once fully assembled and frozen.
How long will Raspberry Turnovers last?
They are best within the first day or two, but still tasty for several days when refrigerated.
Substitutions?
You can substitute raspberries with chopped strawberries or cherries.
Can I use low-fat ingredients?
Low-fat substitutions are not recommended since puff pastry and chocolate rely on fat for texture and flavor.
What else can I add to this recipe?
A pinch of orange zest in the filling pairs beautifully with raspberry and chocolate. You could add a little spread of cream cheese or mascarpone to the puff pastry under the raspberry filling.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use vegan puff pastry, dairy-free chocolate, and a plant-based egg wash alternative.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This recipe would be hard to make low-carb. You can use a no-sugar jam.
Gluten-Free – Use gluten-free puff pastry if available.
Other Berry Recipes You May Enjoy
- Chocolate Cheesecake Stuffed Raspberries – Easy bite-size treat!
- Blueberry Dump Cake – Only 7 ingredients in this simple dessert.
- Strawberry Cheesecake Bars – Perfect summer dessert.
Hope you enjoy this delicious Raspberry Turnovers recipe. Tell me in the comments if you made any changes.
If you have leftover puff pastry, try these quick Pesto Puff Pastry Twists!
Raspberry Turnovers
Ingredients
- ¼ cup chopped fresh raspberries
- 1 tablespoon raspberry jam
- ¼ teaspoon vanilla extract
- 1 frozen puff pastry sheet half of a 17-ounce package, thawed according to package directions
- 1 large egg beaten
- ¾ cup chopped semi-sweet chocolate
Instructions
- Preheat the oven to 400˚F. Lightly grease 2 baking sheets or line with parchment paper.
- In a small bowl, stir together the raspberries, jam, and vanilla until blended.
- Unfold the puff pastry. With a sharp knife, cut the pastry along the two folds, then cut each piece into 3 equal parts to get 9 pieces in total. Lightly brush the edges with the beaten egg.
- Spoon about a heaping teaspoon of raspberry filling in the center of each puff pastry. From one corner to the opposite corner, fold the dough over the filling to form a triangle. Using the back of a fork, press down edges of the turnovers to seal.
- Place the turnovers on the prepared baking sheets. Brush the tops of turnovers lightly with a beaten egg. Bake for 15 to 20 minutes, until puffed and golden brown. Cool slightly, then transfer to a wire rack to finish cooling.
- Place the chocolate in the top of a double boiler over boiling water, then reduce heat to low. Stir constantly, until the chocolate is melted and smooth. Remove from heat. With a fork, drizzle the chocolate over the turnovers. Cool until the chocolate sets.
Notes
- It’s okay if a little filling leaks out while the turnovers are baking.
- Instead of semi-sweet chocolate, you can use your favorite variety, such as dark chocolate or bittersweet chocolate.
- Instead of raspberries, you can try your favorite berry.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
