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Place in the freezer for 30 minutes. STEP 6: Preheat oven to 400˚F. Remove from freezer and cut into ½-inch thick slices. Space about 2 inches apart on parchment paper and bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes, until golden brown and crispy.
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Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills. Bake in the preheated 400°F oven for 20 to 25 minutes, or until they're a deep, golden brown; you may see some of the filling beginning to ooze out. Remove the turnovers from the oven, and cool on a rack.
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In a small bowl, beat the egg with 1 tablespoon of water and brush the edges of the pastries with a pastry brush. Bake for 13 to 15 minutes or until they puff up and the edges are golden. Remove from the oven and transfer to a cooling rack to cool a bit. Dust with powdered sugar and serve.
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Once the pastry cream filling cools up, whip the heavy cream in an mixing bowl with confectioner sugar and vanilla extract, then add in the cool vanilla pastry filling. Whip together to obtain a nice creamy and fluffy texture. Store in the fridge to cool while you bake the pastries. Preheat oven to 400 F.
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Step 2: Make the Raspberry Filling. Combine raspberries and sugar in a small saucepan over low heat. Mix the water and cornstarch together and add to the raspberry mixture. Cook on low for 5 to 7 minutes until the mixture has thickened, then set aside to cool.
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Preheat oven to 400˚F (200˚C). Cut the puff pastry into 9 equal squares. Taking one of the squares, place 1 teaspoon of raspberry jam in the center. Brush egg wash on each side of the square. Take each corner and bring them together the seal the jam inside the dough. Flip so the pinched side is on the underside.
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Combine raspberries with granulated sugar in a bowl. In a large bowl, whisk together ricotta cheese. lemon juice, 1/4 cup of confectioners' sugar, and 1 egg. Spread the ricotta cheese mixture in the center of each puff pastry circle with an offset spatula. Then add 4-5 raspberries on each puff pastry.
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Roll out the puff pastry on a floured surface into a square about 12x12 inches. Using a pizza cutter, slice the puff pastry into 6 even rectangles. Score each rectangle leaving a ½ inch border. Then punch holes in the center of the puff pastry using a fork. This will help prevent the middle of the puff pastry from puffing up too much during.
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Instructions. Make the Pastry Cream and Rough Puff Pastry. In the bowl of a stand mixer fitted with a whisk, whip the heavy cream until almost stiff peaks form. Gently fold the whipped cream into the 3/4 cup pastry cream until combined. Refrigerate until ready to use.
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Instructions. Preheat oven to 400F. Whisk the egg in a small mixing bowl until smooth. Add the flour, sugar, and salt, and whisk until smooth. Add the lemon juice and almond extract, whisk to combine, and then add the cream cheese, whisking until smooth.
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Using a pizza cutter or sharp knife, cut the pastry into ½-inch wide strips and then cut each strip in half. Pinch the ends and twist each strip. Place on the prepared baking sheet. Place the pan of twists in the refrigerator and chill for 15-20 minutes. While the twists are chilling, preheat the oven to 400 degrees F.
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Step 2. Now preheat your oven to 400 degrees F. After that, cut each sheet of puff pastry into 4 squares. Next fill each puff pastry with 2-3 tablespoons of fresh raspberry filling. Then fold raspberry turnovers into triangles, and press edges with a fork to seal. Step 3.
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Place a raspberry in the center. Preheat oven to 400˚F (200˚C). Repeat with the remaining pastry squares. Bake for 15-20 minutes, until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar. Enjoy! All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
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In a small bowl, whisk together one egg with a tablespoon of cold water and a pinch of salt. Remove puff pastry dough from the refrigerator. Sprinkle a little bit of flour over your counter or a large cutting board. Roll out pastry dough into a square, 10.5 inches on all sides and about ⅛-inch thick.
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Preheat the oven to 425 degrees. In a small mixing bowl, cream together the softened cream cheese and sugar until smooth. Add the vanilla and lemon zest and mix until combined. Remove 1/4 cup of the cream cheese (without the addition of the egg) mixture to use as a drizzle later.
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Preheat oven to 400 degrees. Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes. While you are waiting for it to thaw, you can make the cream cheese filling. Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth.
