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Blackberry Turnovers Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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