Introduction

Blackberry turnovers are a deliciously flaky and fruity treat perfect for breakfast or dessert. Made with a sweet blackberry filling encased in buttery puff pastry and topped with a simple glaze, these turnovers are sure to impress both family and guests.

Blackberry Turnovers Recipe - Recipe Image

Ingredients

12 ounces blackberries (fresh or frozen)
⅓ cup granulated sugar
2 tablespoons water
¼ teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
17.25 ounces puff pastry (1 package, two sheets, thawed)
1 egg
1 tablespoon water (for egg wash)
½ cup powdered sugar
2 tablespoons heavy cream or milk (add more if needed)

Instructions

Step 1: In a medium saucepan, combine blackberries, granulated sugar, water, salt, and lemon juice. Bring to a simmer over medium-low heat, stirring frequently. Cook for 3 to 4 minutes until the berries start to break down and release their juices.
Step 2: Stir in cornstarch and simmer for 1 to 2 more minutes until the mixture thickens. Remove from heat and allow to cool.
Step 3: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Step 4: On a lightly floured surface, gently roll out the thawed puff pastry sheets. Cut each sheet into 4 equal squares.
Step 5: Place about 2 tablespoons of the cooled blackberry filling in the center of each square.
Step 6: Whisk the egg and 1 tablespoon water together to make an egg wash. Brush the edges of each pastry square with the egg wash.
Step 7: Fold each square diagonally to form a triangle, keeping the filling centered and away from the edges. Press the edges together with a fork to seal.
Step 8: Transfer the turnovers to the prepared baking sheet. Cut 3 slits on top of each turnover to allow steam to escape.
Step 9: Bake for 18 to 21 minutes, or until golden brown and puffed. Remove and let cool slightly.
Step 10: In a small bowl, whisk powdered sugar and heavy cream until smooth to make the glaze. Drizzle the glaze over the cooled turnovers and let it set before serving.

Tips & Variations

For a more tart filling, add a splash of orange juice along with the lemon juice.
Try mixing blackberries with blueberries or raspberries for a mixed berry filling.
Use apricot jam brushed on the turnovers before baking for a glossy finish.
Substitute the puff pastry with homemade pastry dough for a more rustic texture.

Storage

Store leftover turnovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, then warm briefly in the oven before serving to refresh the pastry. They can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Yes, frozen blackberries work well. Thaw them slightly before cooking and drain any excess juice if needed to prevent a watery filling.

How can I tell when the turnovers are done baking?

The turnovers are ready when the puff pastry is golden brown, puffed, and crisp. The edges should be sealed tightly with no visible openings.

Blackberry Turnovers Recipe

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These delightful Blackberry Turnovers feature a sweet and tangy blackberry filling encased in flaky, golden puff pastry. Topped with a smooth powdered sugar glaze, they make a perfect treat for breakfast, dessert, or any time you crave a fruity pastry with a crisp, buttery crust.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 turnovers 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Blackberry Filling

12 ounces blackberries (fresh or frozen)
⅓ cup granulated sugar
2 tablespoons water
¼ teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon cornstarch

Turnover Ingredients

17.25 ounces puff pastry (1 package, two sheets, thawed)
1 egg
1 tablespoon water

Glaze Ingredients

½ cup powdered sugar
2 tablespoons heavy cream or milk (add more as needed)

Instructions

Prepare the Filling: Place blackberries, sugar, water, salt, and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently for 3 to 4 minutes until the blackberries begin to break down and release their juices. Stir in cornstarch and simmer another 1 to 2 minutes until thickened. Remove from heat and let cool completely.
Assemble Turnovers: Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. On a lightly floured surface, gently roll out the thawed puff pastry sheets and cut each into 4 squares using a sharp knife or pizza cutter. Spoon about 2 tablespoons of the cooled blackberry filling into the center of each square.
Seal the Pastry: Prepare egg wash by whisking the egg and water together in a small bowl. Brush the edges of each pastry square with the egg wash. Fold the square diagonally to form a triangle, ensuring the filling stays centered and away from the edges. Press the edges together gently with a fork to seal.
Vent and Bake: Transfer the turnovers to the parchment-lined baking sheet. Cut 3 slits on the top of each turnover or poke holes with a fork to allow steam to escape. Bake for 18 to 21 minutes or until golden brown and puffed. Remove from oven and let cool on a wire rack.
Prepare the Glaze: Whisk together powdered sugar and heavy cream (or milk) until smooth, adding more liquid as needed for desired consistency. Once the turnovers are mostly cooled, drizzle the glaze evenly over each. Allow the glaze to set before serving.

Notes

You can use frozen blackberries if fresh ones are not available; thaw them before cooking.
Make sure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
If puff pastry sheets are not thawed properly, they may not rise as desired; thaw according to package instructions.
For a dairy-free glaze, substitute heavy cream with almond milk or another plant-based milk.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly to restore flakiness.

Keywords: Blackberry turnovers, puff pastry dessert, fruit pastry, sweet turnovers, homemade turnovers