I love the idea that the blitz puff pastry can be prepared ahead of time, and that the raspberry filling can too. I like doing things in stages, especially when I am very busy at our bed and breakfast. We grow tons of raspberries (well, maybe not TONS) and I usually freeze them until I have enough for jam. I can easily pick three cups for these turnovers, and will do so as soon as they ripen! I have Demerara sugar on hand and have been sprinkling it on my scones before baking. Is that an OK substitute for the sugar topping you suggest? Of course, Demerara is fine - it's simply the tan version of the white sugar I use. Very attractive! And tasty, too... PJH

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