Raspberry Rose & Labneh Turnovers

Raspberry Rose & Honey Labneh Turnovers

  • Author: Kelly Brisson
  • Yield: 8 turnovers 1x
  • Category: Dessert, Sweet Treats



  • For the Raspberry-Rose Filling
  • 2 1/2 cups raspberries {frozen or fresh}
  • 1/4 tsp rose water, optional
  • 1/2 cup of sugar
  • 1 tbsp cornstarch dissolved in 1/4 cup water
  • .
  • For the Honey Labneh:
  • 1 1/2 cups plain, unsweetened yogurt (I use Balkan Style 6% milk fat)
  • 2 tbsp honey
  • 1/4 tsp salt
  • .
  • To Assemble:
  • 1 batch Rough Puff Pastry, linked above
  • 1/4 cup coarse sugar


  2. Add your raspberries, rose water, sugar and dissolved cornstarch to a sauce pot over medium heat.
  3. Bring to a gentle simmer and let it cook until raspberries are broken down and the mixture has thickened up, about 10 minutes.
  4. Let cool completely. I like to make this the night before I plan to assemble the turnovers as it gives it plenty of time to cool. The same goes for the labneh.
  6. Set a few layers of cheesecloth or a coffee filter into a fine mesh sieve and dump the yogurt in there. Place over a deep bowl so there is room for the liquid to strain off. Leave at least 4 hours but preferably overnight to strain.
  7. Once strained, spoon into a small bowl and mix with the honey and salt.
  9. Preheat oven to 400.
  10. Cut your homemade rough puff in half crosswise so you’ve got two thick squares of dough.
  11. Lightly flour your work surface and roll each square of dough out into a 10″ square.
  12. Cut each 10″ square into four 5″ squares for a total of 8 turnovers.
  13. If you have dough leftover, either make some extra turnovers or save for another use.
  14. Place a dollop of the labneh (or cream cheese) and a dollop of the raspberry-rose jam, about a scant tbsp of each, on each sqaure of pastry.
  15. Gently brush the edges of the pastry squares with water.
  16. Fold one side of the pastry over to make a triangle and seal the edges firmly with a fork.
  17. Brush each turnover with a little water and sprinkle with coarse sugar
  18. Place on a parchment-lined baking sheet and bake for 20 minutes or until golden brown and puffy.
  19. Don’t be surprised if some filling leaks out, that’s normal.
  20. Remove from the oven and place on a wire rack to cool.
  21. Serve warm.