Flaky puff pastry holds a filling of tart raspberries and chocolate-caramel candies. Rolo Raspberry Turnovers are easy and fun treats to make.
This post contains affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
While in search of a sweet, gooey, easy-to-make dessert, these Rolo Raspberry Turnovers were born. How lucky that I happened to have frozen puff pastry, Rolos candies (affiliate link,) and raspberries all on hand that day.
These treats are warm pastry pockets with melty, chocolate-caramel candies and tart, fresh raspberries inside. They're little bites that are fun to make with people you like a whole lot!
Here's another yummy dessert to try: Chocolate Caramel Pie.
Why you'll love them
The easy raspberry Rolo turnovers are quick to assemble, which is great news if you need a dessert in a hurry or if you're making these with kids. The puff pastry turnovers get a sprinkle of decorating sugar before they go in the oven, which gives the golden brown pastry an extra crunch.
Though they fit the technical definition of a turnover (filling inside a pastry pocket) you probably noticed that they don't have the typical, triangular turnover shape. That's because I find the pastries do a better job of holding the candy and fruit filling inside when shaped into a pouch.
They taste the best when they're still warm when the chocolate and caramel are still melted and soft. Rolo Raspberry Turnovers are unique and so delicious!
Rolos facts:
- The candies that would become known as Rolos were originally created in Britain in 1937. Hershey bought the rights to make the candy in the U.S. in 1969, and that's when Americans fell in love with Rolos.
- The famous Rolo shape has an actual name: a conical frustam, which is like a cone with the pointy top cut off.
🔪 How to make Rolo Raspberry Turnovers
Step 1: Prepare the puff pastry
Roll out the puff pastry sheets just a little, then slice each sheet into nine squares.
Step 2: Add the filling
Put fresh raspberries and a Rolo candy in the center of each square.
Step 3: Seal the turnovers
Seal the sides of the pastry squares and shape each one into a little pouch with the fillings sealed inside. Brush with cream and sprinkle sugar on the tops.
Step 4: Bake!
Bake the turnovers for about 18 minutes. They'll be golden brown. Let them cool for a few minutes, then enjoy!
FAQs
The very best way to thaw puff pastry is by letting it defrost in the refrigerator overnight. This method keeps the butter in the dough firm which is what gives the puff pastry its wonderful layers and flakiness.
If you forgot to defrost your puff pastry in the fridge, you can let it sit out at room temperature for 20-30 minutes. Press your finger in the dough every few minutes to check the thawing. Unfold and use the pastry as soon as it's soft enough—don't let it get too warm.
Sweet, berry-full, chocolaty, and flaky. And so easy to make. Have some, won't you?
The recipe for Rolo Raspberry Turnovers is below! And here are more recipes with raspberries, chocolate, and caramel.
💬 What do you think of these little turnovers? Leave a comment below.
📖 Recipe
Rolo Raspberry Turnovers
Ingredients
- 2 sheets frozen puff pastry, thawed (17.3 ounce package)
- 36 fresh raspberries, washed and blotted dry
- 18 Rolo candies (caramel-filled milk chocolates)
- ¼ cup half and half
- Granulated sugar for sprinkling
Instructions
- Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
- Roll out the puff pastry dough a bit. Cut each sheet into 9 squares.
- Place 2 raspberries and 1 Rolo candy in the center of a square. Moisten the edges with a little water.
- Bring two opposite corners of the square up to meet each other, and pinch down the sides to seal them together. Make a pouch by pulling the other two corners up, and then roll the top to seal the filling inside.
- Place it on the prepared baking sheet.
- Repeat with remaining dough squares, raspberries, and Rolos.
- Brush the tops of the pastries with half and half using a pastry brush. Sprinkle decorating sugar generously over the tops.
- Bake the turnovers for about 18 minutes, until the tops are light golden brown. Remove them from the baking sheet to a serving plate.
- Let the turnovers cool for 10 minutes, then serve them while they're still warm. Makes 18 in all.
Sharon
You have made me hungry. What a great idea. Think I will try this weekend.
Thank you.
Nan
Thank you, I hope you like them!
Naina Madan
Yes, Nan!! I want one of these now!! Drooling in office...:)
Happy A-Zing!
Nan
Ha ha, Success! Thanks for checking it out!
Naina Madan
This comment has been removed by the author.
Jemima Pett
That's a great recipe! Thanks!
Happy A to Z-ing!
Jemima at Jemima's blog
Nan
Enjoy it! Happy A-Z to you too
Kirsten
I haven't had Rolos for years! Delicious post. 🙂
Nan
Thank you!
Laeli
Well hello!
I love easy treats like this.
Nan
Same here!
Anonymous
These look incredible and so easy too! Heidi
Talya Tate Boerner
Oh my! I love chocolate and raspberries together:)) I gained a pound just reading this.