Introduction

Blackberry turnovers are a delightful pastry treat bursting with juicy, sweet-tart blackberry filling wrapped in flaky puff pastry. Perfect for a breakfast pastry or a sweet afternoon snack, these turnovers combine fresh flavors with a crisp, golden crust and a simple glaze finish.

Blackberry Turnovers Recipe - Recipe Image

Ingredients

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

Step 1: Place the blackberries, sugar, water, salt, and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently. Cook for 3 to 4 minutes until the blackberries break down and release their juices.
Step 2: Stir in the cornstarch and continue to simmer for another 1 to 2 minutes until the mixture thickens. Remove from heat and allow to cool.
Step 3: Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Step 4: On a lightly floured surface, gently roll out the thawed puff pastry sheets. Cut each sheet into 4 squares using a sharp knife or pizza cutter.
Step 5: Spoon about 2 tablespoons of the cooled blackberry filling onto the center of each square.
Step 6: Whisk the egg and water together to create 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 edges together firmly with a fork to seal.
Step 8: Transfer the turnovers to the prepared baking sheet. Cut 3 slits on top or poke holes with a fork to allow steam to escape.
Step 9: Bake for 18 to 21 minutes, until the pastry is golden brown and puffed. Remove from oven and let cool before glazing.
Step 10: Whisk together powdered sugar and heavy cream or milk until smooth. Drizzle over the cooled turnovers and allow the glaze to set before serving.

Tips & Variations

For a different fruit twist, try substituting blackberries with blueberries or raspberries.
Make sure the filling is cool before assembling the turnovers to prevent the pastry from becoming soggy.
Use chilled puff pastry for easier handling and better puff in the oven.
For extra sparkle, sprinkle coarse sugar on top before baking.

Storage

Store leftover turnovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5–7 minutes to restore flakiness. Glaze is best added fresh before serving but can be stored separately in the fridge for a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the filling?

Yes, frozen blackberries work well. Just thaw them first and drain excess liquid if needed to keep the filling from being too watery.

Can I make these turnovers ahead of time?

You can prepare and assemble the turnovers in advance and keep them refrigerated for a few hours before baking. Just add the glaze after baking and cooling.

Blackberry Turnovers Recipe

Print Recipe

★★★★★

4.8 from 132 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 an afternoon snack.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 turnovers 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 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 thickened. Remove from heat and let cool.
Assemble Turnovers: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Gently roll out the thawed puff pastry sheets on a lightly floured surface. Use a sharp knife or pizza cutter to cut each sheet into 4 squares. 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. Brush the edges of each square with the egg wash. Fold the pastry square diagonally to form a triangle, ensuring the filling stays in the center and away from the edges. Press the edges together gently with a fork to seal. Transfer the turnovers to the prepared baking sheet.
Vent the Turnovers: Use a sharp knife to cut 3 slits on top of each turnover or poke holes with a fork to allow steam to escape and prevent bursting during baking.
Bake: Bake the turnovers 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 completely before glazing.
Prepare the Glaze: Whisk the powdered sugar and heavy cream (or milk) together in a small bowl until smooth. Drizzle the glaze evenly over the cooled turnovers. Allow the glaze to set for a few minutes before serving.

Notes

Frozen blackberries can be used; thaw and drain excess liquid before cooking to avoid watery filling.
Do not overfill turnovers to prevent leakage during baking.
Ensure the soufflé folds are well sealed using egg wash for a crisp crust.
The glaze can be customized with a teaspoon of vanilla extract for extra flavor.
Turnovers taste best served fresh but can be stored in an airtight container at room temperature for up to 2 days.

Keywords: blackberry turnovers, puff pastry dessert, fruit turnovers, baked pastries, easy dessert