In a small saucepan, combine the raspberries, sugar, and tapioca. Bring to a boil and simmer for about 5 minutes, stirring frequently. Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate until completely chilled.
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
On a floured work surface, roll out the dough into two 25-cm (10-inch) squares of approximately 3-mm (1/8-inch) thick. Cut each piece into 4 squares.
Brush one side of the dough with the beaten egg mixture. Place about 30 ml (2 tablespoons) of the raspberry filling in the centre of each square. Close to form triangles. With the help of a fork, press the edges to seal the dough.
Place the turnovers on the baking sheet. Brush with the remaining egg mixture. Bake for 20 to 25 minutes or until the pastries are golden brown. Let cool.
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