How to Make Raspberry

For the Raspberry Jam:

3 pounds fresh raspberries

1 3/4 cups granulated sugar

1 tablespoon lemon juice

For the Puff Pastry Turnover Filling:

1/ cup raspberry jam

1/4 cup chopped walnuts

1 tablespoon sugar

For the Puff Pastry Turnovers:

1 packages puff pastry, thawed according to package directions

Flour, for dusting

Beaten egg, for brushing

Raw sugar, for sprinkling

Instructions:

How to Make Raspberry Jam

1. In a large pot or preserving kettle over medium heat, combine the raspberries and granulated sugar. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.

2. Add the lemon juice and continue to simmer for another 5 minutes, stirring occasionally.

3. Remove the jam from the heat and let cool completely.

How to Make Puff Pastry Turnovers

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Combine the raspberry jam, chopped walnuts, and sugar in a small bowl. Stir until well combined.

3. On a lightly floured surface, roll out the puff pastry dough into a 12-inch square.

4. Cut the puff pastry dough into 12 equal squares.

5. Place 1 tablespoon of the jam filling on half of each square. Fold the other half of the dough over to form a triangle and seal the edges.

6. Place the turnovers on a parchment paper-lined baking sheet.

7. Brush the turnovers with beaten egg and sprinkle with raw sugar.

8. Bake the turnovers in the preheated oven for 15-20 minutes, or until golden brown.

9. Let the turnovers cool completely before serving.