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Raspberry Puff Turnovers
Ingredients
  • Dough
  • 1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour
  •  
  • ¼ teaspoon table salt
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  • ½ teaspoon baking powder
  •  
  • 16 tablespoons (227g) unsalted butter, cold
  •  
  • ½ cup (113g) sour cream
  •  
  • Filling
  • 2 tablespoons (21g) Instant ClearJel or cornstarch
  •  
  • ½ cup (99g) granulated sugar
  •  
  • 2 ¼ cups (255g) raspberries, fresh or frozen
  •  
  • ¾ teaspoon King Arthur Pure Vanilla Extract
  •  
  • ¼ teaspoon cinnamon
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  • 1 large egg, beaten with 1 tablespoon water, to seal pastries, optional
  •  
  • note: f you use cornstarch, you'll want to dissolve it in cold water, rather than stir it into the sugar.
Steps
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