We've started to have some cold days here in Davis, a sign that the summer really is over and fall is, well, falling. The quarter is in full swing, as evidenced by the many stressed-out faces on campus, and turkey, stuffing, and pumpkin pie are on the horizon.  But before we get too used to this cold-weather fare, Davis has given us a few more sweater-free days and a sale on raspberries at the supermarket. A berry dessert seemed a fitting farewell to summer, so I made raspberry turnovers last night. They are a snap to make, and they taste wonderful with or without a generous serving of vanilla ice cream.

*serves 4-6
1 6-ounce pack of fresh raspberries
1 cup sugar
1 sheet frozen puff pastry (I used the extra puff pastry from the chicken pot pies I made for dinner)
powdered sugar to sprinkle on top, and vanilla ice cream for serving

Thaw the puff pastry for half an hour, and preheat the oven to 400 degrees F. Wash the raspberries and mix them in a bowl with the sugar. Roll out the puff pastry to 1/8 inch thick, and cut it into squares (6 squares for the whole sheet). Place the squares on a cookie sheet. Spoon raspberries onto half of each puff pastry square, leaving room around the edges. (If you have extra raspberries, don't try to cram them in because then the turnovers will burst in the oven). Moisten the edges of the puff pastry squares with wet fingers, and fold the free half over the half with the raspberries. Press the edges of the puff pastry together to seal in the berries, and use the tines of a fork to create a pattern. Poke a few holes in the top of each turnover, and bake in a 400 degree oven for 15 minutes. Remove the turnovers from the oven and serve with powdered sugar sifted on top and vanilla ice cream on the side.