for 6 pieces

Filling

100 g	raspberry jam
50 g	ground hazelnuts
2	pears, cut into cubes

Jam turnovers

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	egg, beaten

To bake

a little

icing sugar, to dust

How it's done

Filling

Mix the jam, hazelnuts and pears.

Jam turnovers

Cut the dough into approx. 6 squares. Place the filling in the centre of the squares, brush the edges with a little egg. Fold the dough diagonally over the filling, press the edges down firmly with a fork, brush with egg.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave the jam turnovers to cool on a rack, dust with icing sugar.

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