One of the things I absolutely LOVE to do is feed people. I love making other people’s tummies HAPPY! I love to eat too. So, if you weren’t sure why I have a food blog, those are some of the top reasons why.
Recently, some of our friends had a beautiful baby girl and I was given the privilege of making them a meal. As I searched my mind for ideas on what to make them, I knew that I definitely wanted to make them dessert. That’s always my favorite part of any meal and after texting with my mommy friend about what others had brought her, and what she was in the mood for, I just knew I had to make her something sweet but not TOO sweet.
As strawberries are in season right now, I knew that I wanted to include berries. My friend doesn’t know this but I can remember the first time that my husband and I hung out with her and her hubby and they brought something over to our house called a Razzleberry Pie. That Razzleberry pie was a bunch of berries all mixed together (I have never forgotten that pie) In sentimental remembrance, I decided to make Razzleberry Turnovers.
1 pint of strawberries (hulled and sliced)
1 cup of blackberries (sliced in half)
1 cup of blueberries
1/4 cup of granulated sugar
1 Tbsp of Lemon juice
1 teaspoon of vanilla extract
1 package of frozen Puff Pastry
1/4 cup egg substitute (like Egg Beaters)
1/2 teaspoon water
a little extra granulated sugar for sprinkling
Heat oven to 400 degrees
Take your puff pastry out of the freezer so that it can defrost.
In a deep skillet combine your berries and add the sugar, vanilla and lemon juice. Let the berries sit for about 10 minutes. (This process is called maceration which means that the sugar draws the moisture out of the berries and makes them juicy and sweet)
Cook the berries for about 15 minutes on medium high heat until they are all broken up and mushy. Take the berries off the heat and set aside.
Open your package of puff pastry and unfold it. (The Pepperidge Farm Puff Pastry is folded in three.) Cut the pastry into squares. You should get 9 squares out of one sheet of pastry. Your entire package should give you 18 squares.
On a greased sheet pan (I used cooking spray to grease my pan) lay out 9 squares. I stretched each square out a little bit because as I was cutting the pastry it seemed to shrink a little. Place two tablespoons of razzleberry mixture on top of each square and then place another square on top. I then took a fork and crimped the edges so that each square was closed off.
Mix your egg substitue and water together and with a pastry brush, brush the top of each square with the mixture. Then sprinkle a little granulated sugar on top.
Place in the oven and bake for 25 minutes. Serve warm and crispy or let cool completely and eat later. If you decide to wait until later, make sure you let them cool completely before you store them in any containers or they will get soggy.
I promise that you will enjoy these. They are great with coffee or served with ice cream.
Visit me again soon!