There’s something magical about biting into a warm, flaky turnover with a juicy, tangy blackberry filling. These blackberry turnovers are surprisingly easy to make, thanks to store-bought puff pastry. Filled with sweetened blackberries and topped with a simple glaze, they’re perfect for breakfast, brunch, or dessert. Whether you use fresh or frozen blackberries, these turnovers are sure to impress with their beautiful color and delicious flavor.
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 with 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 Blackberry Filling: In a small saucepan, combine the blackberries, granulated sugar, water, and salt. Heat over medium until the mixture begins to bubble, about 5 minutes. Stir occasionally to prevent sticking.
- Thicken the Filling: In a small bowl, mix the lemon juice and cornstarch until smooth, then add to the blackberry mixture. Continue cooking for an additional 1-2 minutes until the filling reaches a thicker consistency. Remove from the heat and allow it to cool completely.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Place the thawed puff pastry sheets on a surface dusted with flour. Cut each sheet into four equal squares, resulting in eight squares in total.
- Fill and Fold the Turnovers: Spoon about 1-2 tablespoons of the cooled blackberry filling onto the center of each puff pastry square. Fold each square into a triangle shape and use a fork to press down along the edges, sealing them tightly.
- Egg Wash and Bake: In a small bowl, whisk the egg with 1 tablespoon of water. Lightly coat the tops of the turnovers with a layer of egg wash. Place the turnovers on a parchment-lined baking sheet and bake for 18-20 minutes, or until golden brown and puffy.
- Make the Glaze: In a small bowl, mix the powdered sugar and heavy cream (or milk) until smooth. Add more cream or milk as needed for a drizzle consistency.
- Drizzle and Serve: Once the turnovers have cooled slightly, drizzle them with the glaze. Serve warm or at room temperature.
Conclusion
These blackberry turnovers are a delightful treat with a crisp, flaky crust and a burst of sweet berry filling. The glaze adds just the right amount of sweetness, making them perfect for any time of day. Easy to make and beautiful to serve, these turnovers are bound to be a crowd-pleaser!
Easy Blackberry Turnovers with Flaky Puff Pastry and Sweet Glaze
These easy blackberry turnovers are filled with asweet blackberry filling and wrapped in flaky puff pastry. Finished with asimple glaze, they make a delightful treat for any occasion.
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 with 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 Blackberry Filling: In a small saucepan, combine the blackberries, granulated sugar, water, and salt. Heat over medium until the mixture begins to bubble, about 5 minutes. Stir occasionally to prevent sticking.
- Thicken the Filling: In a small bowl, mix the lemon juice and cornstarch until smooth, then add to the blackberry mixture. Continue cooking for an additional 1-2 minutes until the filling reaches a thicker consistency. Remove from the heat and allow it to cool completely.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Place the thawed puff pastry sheets on a surface dusted with flour. Cut each sheet into four equal squares, resulting in eight squares in total.
- Fill and Fold the Turnovers: Spoon about 1-2 tablespoons of the cooled blackberry filling onto the center of each puff pastry square. Fold each square into a triangle shape and use a fork to press down along the edges, sealing them tightly.
- Egg Wash and Bake: In a small bowl, whisk the egg with 1 tablespoon of water. Lightly coat the tops of the turnovers with a layer of egg wash. Place the turnovers on a parchment-lined baking sheet and bake for 18-20 minutes, or until golden brown and puffy.
- Make the Glaze: In a small bowl, mix the powdered sugar and heavy cream (or milk) until smooth. Add more cream or milk as needed for a drizzle consistency.
- Drizzle and Serve: Once the turnovers have cooled slightly, drizzle them with the glaze. Serve warm or at room temperature.