Step 1

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Step 2

Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.

Step 3

Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.

Step 4

Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.

Step 5

Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.

Step 6

Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.

Step 7

Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.

Step 8

Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.

Step 9

Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.