Raspberry Turnovers

makes 16

2 lbs Flaky puff pastry dough
2 cups raspberry preserves
3 large eggs, lightly beaten
Sanding sugar (coarse sugar)

Dust the work surface with sugar and also dust the square of puff pastry. Roll out dough to measure 8 by 16 inches. Trim the edges, then cut the rectangle into 8 squares, each by 4 inches.
Place about 2 teaspoons of raspberry preserves onto the center of each square. Brush the edges of each square with beaten egg. Bring the 2 opposite corners together to form a triangle and seal the filling by pressing the sides together. Slit the top of each turnover. Sprinkle top of turnover with sanding sugar. Place turnovers on a parchment lined baking sheet. Chill for about 30 minutes in refrigerator.
Preheat the oven to 350 degrees F. Bake the turnovers for 25-30 minutes, or until they are lightly browned and crisp. Let cool for 15 minutes before serving.

Other serving suggestions
1. Use any other type of preserves such as apricot, blueberry, boysenberry, etc.

1. It is best to add a little bit of milk to the egg mixture to thin it out.

Storage suggestions:
Put leftover turnovers in a ziplock bag or cover with plastic wrap. Can stay fresh in freezer for up to 3 days.

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