Blackberry Turnovers Recipe
Introduction
Blackberry turnovers are a delightful blend of flaky puff pastry and sweet, tangy blackberry filling. Perfect for breakfast, dessert, or a cozy snack, these treats are both impressive and simple to make at home.
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
- ½ cup powdered sugar
- 2 tablespoons heavy cream or milk (add more as needed)
Instructions
- Step 1: In a medium saucepan, combine the blackberries, 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 the cornstarch and continue simmering for 1 to 2 minutes until the mixture thickens. Remove from heat and let cool completely.
- Step 3: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Step 4: Lightly flour your surface and gently roll out the thawed puff pastry sheets. Cut each sheet into 4 equal squares using a sharp knife or pizza cutter.
- Step 5: Place about 2 tablespoons of the cooled blackberry filling onto the center of each pastry square.
- Step 6: Whisk the egg and 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, carefully sealing the edges by pressing with a fork to keep the filling inside. Transfer the turnovers to the prepared baking sheet.
- Step 8: Cut 3 slits on top of each turnover or poke holes with a fork to allow steam to escape during baking.
- Step 9: Bake for 18 to 21 minutes until the pastry is golden brown and puffed. Remove from oven and let cool slightly.
- Step 10: In a small bowl, whisk together powdered sugar and heavy cream (or milk) until smooth to make the glaze.
- Step 11: Once turnovers are mostly cooled, drizzle the glaze over them and allow it to set for a few minutes before serving.
Tips & Variations
- Use frozen blackberries straight from the freezer for a budget-friendly option; just thaw before using.
- Add a pinch of cinnamon or vanilla extract to the filling for extra warmth and flavor.
- Brush the turnovers with extra egg wash for a shinier, golden crust.
- Try substituting lemon juice with orange juice for a different citrus twist.
Storage
Store leftover turnovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Reheat in the oven at 350°F for about 5 to 7 minutes to maintain crispiness. Avoid microwaving as it may make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other berries instead of blackberries?
Yes, blueberries, raspberries, or even mixed berries work well in this recipe. Adjust sugar slightly based on the sweetness of the fruit.
Can I prepare the filling and turnovers ahead of time?
You can prepare the blackberry filling a day in advance and refrigerate it. Assemble the turnovers just before baking to ensure the pastry stays flaky and doesn’t get soggy.
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Blackberry Turnovers Recipe
- Total Time: 40 minutes
- Yield: 8 turnovers 1x
- Diet: Vegetarian
Description
These homemade Blackberry Turnovers feature a deliciously sweet and tangy blackberry filling encased in flaky, golden puff pastry. Baked to perfection and finished with a smooth powdered sugar glaze, these turnovers make for an irresistible treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Blackberry Filling
- 12 ounces blackberries (can use frozen blackberries too)
- 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 the mixture to a simmer over medium-low heat, stirring frequently. Continue cooking for 3 to 4 minutes until the blackberries begin to break down and release their juices. Stir in cornstarch and continue simmering for another 1 to 2 minutes until the filling thickens. Remove from heat and let cool.
- Assemble Turnovers: Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper and set aside. Gently roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet 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.
- Prepare Egg Wash and Seal: Whisk the egg and water together in a small bowl to make an egg wash. Brush the edges of each pastry square with the egg wash. Fold each square diagonally to form a triangle, ensuring filling stays in the center and away from the edges. Seal the edges by pressing gently with a fork. Transfer the turnovers carefully to the prepared baking sheet.
- Vent and Bake: Using a sharp knife, cut 3 slits in the top of each turnover or pierce with a fork to allow steam to escape during baking. Bake in the preheated oven for 18 to 21 minutes or until the pastry is golden brown and puffed. Remove from oven and allow to cool slightly.
- Prepare and Apply Glaze: Whisk together powdered sugar and heavy cream (or milk) in a small bowl until smooth. Drizzle the glaze over the warm turnovers. Let the glaze set for a few minutes before serving.
Notes
- Frozen blackberries can be used but should be thawed and drained slightly before cooking to reduce excess liquid.
- Ensure puff pastry sheets are fully thawed and cold for easier handling and better puff.
- Adjust glaze consistency by adding more or less cream/milk to achieve desired drizzle thickness.
- Use fresh lemon juice for best flavor in the filling.
- For a dairy-free glaze, substitute heavy cream with coconut milk or any plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry turnovers, puff pastry, fruit turnovers, berry pastries, baked dessert
