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Blackberry Turnovers Recipe

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★★★★★

4.8 from 106 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://bitesizedbenny.com/blackberry-turnovers-recipe/