Raspberry-Rhubarb Turnovers

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Martha Stewart


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All-purpose flour, for dusting

1 pound store-bought or homemade Puff Pastry

1/2 cup sugar

1/2 vanilla bean, scraped

6 ounces rhubarb, stalk split into quarters and chopped into 1/4-inch pieces (about 1 1/2 cups)

Pinch salt

2 tablespoons cornstarch

2 teaspoons lemon juice

1 teaspoon lemon zest

16 raspberries

1 large egg yolk

1 tablespoon heavy cream

Fine sanding sugar, for sprinkling

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