Blackberry Turnovers
These flaky, golden Blackberry Turnovers are filled with a sweet-tart jammy blackberry filling and wrapped in buttery puff pastry. Finished with a simple vanilla glaze, they come together in under 40 minutes and taste like something straight from a bakery. Perfect for breakfast, brunch, or dessert.
Equipment
- Small saucepan
- Large baking sheet
- Parchment paper
- Pastry brush
- Fork
- Wire cooling rack
Ingredients
Blackberry Filling
- 2 cups fresh blackberries frozen and thawed works too
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
Pastry
- 1 package puff pastry sheets 2 sheets, thawed according to package directions
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
Vanilla Glaze
- 1/2 cup powdered sugar sifted
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
- In a small saucepan over medium heat, combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir gently and cook for 5 to 7 minutes until the berries break down and the mixture thickens into a glossy, jammy filling. Remove from heat and allow to cool for at least 10 minutes.
- On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 4 equal squares, giving you 8 squares total.
- Spoon approximately 2 tablespoons of the cooled blackberry filling into the center of each pastry square. Avoid overfilling to ensure a proper seal.
- Fold each square diagonally to form a triangle, enclosing the filling. Press the edges firmly together with your fingers, then crimp tightly all along the edge using the tines of a fork to create a secure seal.
- Whisk together the egg and 1 tablespoon of water to make the egg wash. Brush the tops of all turnovers generously. Use a sharp knife to score 1 to 2 small slits on top of each turnover to allow steam to escape during baking.
- Arrange the turnovers on the prepared baking sheet at least 1 inch apart. Bake for 18 to 22 minutes, until puffed and deeply golden brown. Let rest on the pan for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the turnovers once they have cooled slightly. Allow the glaze to set for a few minutes before serving.
Notes
Keep puff pastry cold while working with it. If it becomes soft or greasy, refrigerate for 10 minutes before continuing. Always cool the filling before adding it to the pastry to avoid sogginess. Crimp edges firmly with a fork to prevent leaks. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 8 to 10 minutes to restore crispness. Freeze baked turnovers for up to 2 months.