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+ servings

Raspberry Turnovers

This light baked pastry is easy to make and perfect for any time of day.


  • 2 large eggs
  • 1 cup whole milk (237 ml, 8 fl oz)
  • 2 tablespoons unsalted butter (28 grams)
  • 1 cup all-purpose flour (125 grams)
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • Handful of fresh raspberries


  • Preheat oven to 375°F.
  • In a large bowl, whisk together the large eggs and milk. In a separate bowl combine the flour, sugar, salt, and zest. Add to the egg mixture and stir until just combined. It's okay if it's a little lumpy.
  • Melt the butter in the microwave and then brush it into the cups of a popover pan or muffin pan. Place pan in the oven to heat it up while the oven finishes preheating.
  • Pour the batter into the prepared pan, filling each cup to about ⅔ full. Scatter a few raspberries over the tops of each cup. Bake until puffed and golden, about 35-45 minutes. Serve immediately, popovers will deflate slightly as they cool.
Note: If you don't have a popover pan, a muffin pan will work just fine.


Sodium: 136mg, Calcium: 57mg, Vitamin A: 262IU, Sugar: 4g, Fiber: 1g, Potassium: 96mg, Cholesterol: 69mg, Calories: 163kcal, Saturated Fat: 4g, Fat: 7g, Protein: 5g, Carbohydrates: 20g, Iron: 1mg
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