Method
Step 1
For the rough puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter until the mixture resembles breadcrumbs. Gradually add enough water to form a dough.
Step 2
On a lightly floured surface, roll out the dough to a rectangle measuring 30cm x 12cm. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if you were folding a letter. Rotate the dough 90 degrees and roll it again into a 30cm x 12cm rectangle.
Step 3
Grate the remaining frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third, again as if you were folding a letter. Rotate the dough 90 degrees. Wrap the dough in clingfilm and freeze for 15 minutes. Remove from the freezer and refrigerate for 15 minutes.
Step 4
For the filling, cut the apricot halves into 4 pieces. Place the apricots in a frying pan with the sugar, almond extract, cornflour and lemon juice.
Step 5
Cook over a medium heat for 10 minutes, stirring often, until relatively dry. Remove from the heat and spread out on a plate, to cool. Chill in the freezer for 10 mins.
Step 6
Heat the oven to 220°C/200°C fan/425°F/Gas 7. Roll out the pastry on a lightly floured surface to a 25 x 37cm rectangle. Cut six 12cm squares out of the pastry.
Step 7
Divide the apricot filling into 6 and place one portion into the centre of each pastry square. Spread the filling out a little and dot 4 raspberries over each filling.
Step 8
Brush the edge of one half of each square with some of the beaten egg, then fold over the other side and seal. Crimp the edges with a fork and pierce the top to allow air to escape.
Step 9
Place on a baking sheet and brush with beaten egg. Bake for 15–20 minutes until dark golden brown.
Step 10
For the icing, mix the icing sugar with enough lemon juice to make a thick drizzle icing. Drizzle over the turnovers and leave to set.
