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Raspberry Turnovers

When I was a little girl, Mama used to make cinnamon crusts for Daddy with her leftover piecrust pieces by sprinkling sugar and cinnamon on the unbaked crusts and then toasting them in the oven.

Larry does not care for cinnamon, so one

baking day I took a glass and used it to cut out rounds of dough. Then I put in a spoonful of raspberry jam on each round (I have since discovered that this works best when the jam is still frozen). I prick a few sets of holes on the "top" with a fork, fold

the dough over and pinch the edges with the fork, place them on a greased cookie sheet, sprinkle them all with sugar, and bake them for about 15 minutes, at 400 degrees. As you can see, they tend to split and even leak a bit of jam during baking. But this does not stop them from being delicious. This is his very most favorite baked treat!

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