Glazed Jelly Donut Turnovers
Glazed Jelly Donut Turnovers are a flaky, buttery pastry filled with sweet raspberry jelly, baked to golden perfection, and finished with a dusting of powdered sugar or a drizzle of vanilla glaze. Made with store-bought puff pastry, these turnovers are an easy way to enjoy the classic flavors of a jelly donut with minimal effort. Perfect for brunch, dessert, or a sweet snack with coffee!
Servings: 9 turnovers
Ingredients
For the turnovers:
- 1 sheet puff pastry thawed
- ⅓ cup Solo Raspberry Filling You can also use jam or preserves!
- 1 egg
- tbsp milk
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. in a small bowl beat together the egg and milk.
- Lightly flour your work surface and unfold the puff pastry sheet. Using a sharp knife or a pizza cutter, slice the pastry into nine equal squares (about 3 inches each)
- Working one square at a time, brush outer edges of the puff pastry with the egg wash, leaving the center without any. Spoon 1 heaping teaspoon of raspberry jelly into the center of each square. Be careful not to overfill or to get the filling on the egg wash—too much jelly can leak out while baking!
- Fold each pastry square diagonally to form a triangle. Use a fork to crimp the edges and seal them tightly. This helps prevent the jelly from oozing out. Brush the tops with the egg wash and bake for 12-15 minutes, or until golden brown. Once done, remove from the oven and place on a cookie rack to cool for 5 minutes.
- In a medium bowl whisk together the powdered sugar, milk and vanilla. Add more milk to achieve the desired consistency. I like mine to be able to coat the whole top of the turnover but still be a little transparent.
- Once the turnovers have cooled for 5 minutes, dip the top of them into the glaze, or spoon it over top. Enjoy immediately or let the glaze set up then serve.