In the Valentines edition of the Mystery Baking Challenge, my partner and I developed and baked the recipe for these Apricot, Raspberry & Prosecco Turnovers with Rose water Icing. We both came op with 2 romantic ingredients and merged it into a super tasty bake. You can taste the love in these Turnovers. And they are not only a super cute present for your valentine(s), but also super fun to bake with your loved ones.
Ingredients for 10 Turnovers
- 10 puff pastry sheets (450g)
- 250g dried apricots
- 250 ml prosecco
- 125g raspberries
- 3 tbsp sugar
For the Icing & topping
- 80g powdered sugar
- 3/4th tsp rose water
- 8 raspberries
- 10 freeze dried raspberries
or dried rose petals/buds
- Baking sheet
- Baking paper
- Fork & knife
- 2 mixing bowl
- Chopping board
- Piping bag
How it’s done!
*Check out the Valentines edition of the Mystery Baking Challenge. to see the life instructions of this recipe.
1. Take the puff pastry sheets out of the freezer to thaw.
2. Slice the dried apricots in little pieces and put them in a mixing bowl.
3. Add the raspberries and the prosecco to the bowl. (Just enough prosecco to cover all the fruit underneath.) Let the fruit marinate for 30 minutes. (The longer you marinate, the softer the fruit and the stronger the prosecco flavor will be.)
4. Drain the prosecco trough a sieve (Make sure to catch up the remaining prosecco in a glass or bowl, you will need it later.) Add 2 tbsp of sugar to the fruit mixture and stir it through.
5. Preheat the oven to 175°C/350°F and line a baking sheet with baking paper.
6. Remove the plastic sheets between each sheet of puff pastry and place the puff pastry squares on the prepared baking sheet.
7. Place 1-1,5 spoons of the fruit filling on top of each puff pastry square. `You can optionally wet the edges of the dough a bit with the prosecco (to make it stick easier). Fold one corner of each dough square to the opposite tip of the dough (into a triangle) and press it down until closed.
8. Wet the top side of the turnovers a bit with the remaining prosecco and sprinkle the remaining tablespoon of sugar on top of the turnovers. Tip: sprinkle from some hight. This way the sugar gets evenly distributed `(thick spots of sugar will easily burn).
9. Bake the Apricot, Raspberry & Prosecco Turnovers for 25 minutes in the preheated oven.
10. Meanwhile press the raspberries for the icing trough a sieve, above a small bowl. Add the powdered sugar and rose water and mix until combined. Transfer the pink icing into a piping bag and cut off the tip of the piping bag.
11. Once the turnovers are completely cooled down, drizzle lines of the raspberry-rose water icing on top of the Apricot, Raspberry & Prosecco Turnovers. Crush the freeze-dried raspberries between your fingers and sprinkle it on top of the iced turnovers. (Alternatively you can use crushed, dried rose petals or other cute looking and tasty sprinkles.)
Tried these Apricot, Raspberry & Prosecco Turnovers with Rose water Icing? Let me know in the comments down below if you liked them and feel free to drop any questions or suggestions. It always makes me happy to see photos of your creations. So share them with me @Talesofpastry (Insta + FB) or Tales-Of-Pastry (Reddit).