Description
Blackberry Turnovers are a delightful homemade treat made with a sweet blackberry filling wrapped in golden, flaky puff pastry and drizzled with a simple glaze. This easy recipe is perfect for breakfast, brunch, or dessert and comes together quickly with minimal ingredients. If you’ve ever wanted a bakery-style pastry at home without the fuss, these turnovers are the answer. With just blackberries, puff pastry, and a two-ingredient glaze, this recipe will become a family favorite.
Ingredients
For the 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
For the Turnovers:
- 17.25 ounces puff pastry (1 package, two sheets, thawed)
- 1 egg
- 1 tablespoon water
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons heavy cream or milk (more as needed)
Instructions
Prepare the Blackberry Filling:
- Place blackberries, sugar, water, salt, and lemon juice in a medium saucepan.
- Bring to a simmer over medium-low heat, stirring frequently, for 3–4 minutes until the berries break down.
- Stir in the cornstarch and cook for 1–2 more minutes until thickened.
- Remove from heat and let the filling cool completely.
Assemble the Turnovers:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheets on a lightly floured surface.
- Cut each sheet into 4 equal squares using a sharp knife or pizza cutter.
- Place about 2 tablespoons of cooled blackberry filling in the center of each square.
- In a small bowl, whisk together the egg and water to make an egg wash.
- Brush the edges of each square with the egg wash.
- Fold the pastry square diagonally to form a triangle.
- Press the edges together with a fork to seal the turnovers.
- Transfer turnovers carefully to the prepared baking sheet.
- Cut 3 small slits on the top of each turnover to let steam escape.
- Brush the tops with the remaining egg wash.
- Bake for 18–21 minutes or until puffed and golden brown.
- Remove from oven and allow to cool slightly before glazing.
Prepare the Glaze:
- In a small bowl, whisk together powdered sugar and heavy cream (or milk) until smooth.
- Drizzle glaze over the cooled turnovers.
- Let the glaze set for a few minutes before serving.
Notes
-
- Serving: Serve blackberry turnovers slightly warm so the filling is gooey and the glaze is just set. They’re delicious with coffee, tea, or even a glass of cold milk. For dessert, pair with whipped cream or a scoop of vanilla ice cream.
- Storage: Store turnovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freezing: Baked turnovers can be frozen for up to 2 months. Allow them to cool completely, wrap tightly, and freeze. Reheat in the oven at 350°F for 10–12 minutes until warm and crisp.
- Make-Ahead: The filling can be prepared a day in advance and refrigerated. You can also assemble unbaked turnovers, freeze them, and bake directly from frozen (adding a few extra minutes of baking time).