Let pastry sheets thaw a bit. Roll out one sheet a few times on a lightly floured surface. Cut into squares. Grease cookie sheet.
Fill each square with a spoonful of Preserves (recipe below). Place the preserves diagonal on center. Fold corner to corner, Seal with the edges of a fork. Brush with egg. Top with Raw sugar.
In a heavy saucepan place some butter heat slowly. Pour in a few Tablespoons of water. Then pour in rinsed raspberries . Add maple syrup, brown sugar or white sugar to taste. Stir continually until liquid. Add 3 Tablespoons of cornstarch to the mixture. Stir well. Use for Turnovers, as a topping on ice cream or over pound cake. Also wonderful with whipped cream.