Blackberry Turnovers are as easy to make as they are delicious! A perfectly simple homemade filling is wrapped with flaky puff pastry and drizzled with a 2 ingredient glaze. These turnovers will be plucked off the plate and gone before you know it!
Blackberry Turnovers, sometimes referred to as “hand pies,” are fruity, sweet, flaky, and perfect for summer! This dessert is great to bake, grab, and go. Fresh blackberries are in season and this dessert takes advantage of that in the absolute best way. (Frozen blackberries can also be used!)
You can make one batch or several, because these little treats are sure to go faster than summer vacation!
Turnover vs Hand Pie
What is the difference between a turnover and a hand pie? The crust! Hand pies typically use pie crust whereas turnovers use a pastry. For this recipe, we are using store bought puff pastry.
Easy Turnover Recipe
Super easy and SOOO good! Why do I love this dessert?
- It’s downright delicious! The homemade fruit filling is so much better than the canned stuff. Juicy blackberries and freshly squeezed lemon juice really elevate the flavor for a sweet and slightly tangy combination.
- The assembly couldn’t be easier. Pre-made puff pastry is a life saver when it comes to an amazing turnover without having to make the crust from scratch! Just thaw, fill, and bake. It’s that easy!
- These turnovers are the perfect serving size. I love that they fit in your hand and melt in your mouth. No need to worry about portions, because these are the perfect size dessert to be satisfying without being overindulgent.
More Berry Recipes
There is no better time than the spring and summer to berry desserts. Here are a few of our favorites:
- Blueberry Hand Pies
- Strawberry Shortcake Roulade
- Blueberry Cobbler
- Strawberry Shortcake
- Mini Strawberry Pies
What You’ll Need
Homemade filling inside golden, flaky pastries, topped with a homemade glaze… These turnovers just don’t get any better. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- blackberries – You can use fresh or frozen blackberries for these!
- sugar – To make this filling sweet.
- water – A couple tablespoons will be enough.
- salt – Just a dash.
- lemon juice – Fresh has the best flavor and won’t be overly concentrated like the bottled lemon juice.
- cornstarch – This helps to thicken the filling.
- puff pastry – Two sheets, defrosted.
- an egg and water – This creates an egg wash to seal your pastry.
- powdered sugar – You can add more or less depending on how sweet you want your glaze.
- heavy cream – You can also use any milk of your choice.
How To Make Blackberry Turnovers
- Pour the blackberries, sugar, water, salt, and lemon juice into a medium sized saucepan.
- Simmer the mixture over a medium low heat, stirring frequently. Cook for 3-4 minutes until the berries begin to break down and release juices.
- Stir in the cornstarch and simmer for an additional 1-2 minutes, or until the filling has thickened.
- Remove from the stove and let cool down.
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Roll out the thawed pastry sheets on a lightly floured surface. Use a pizza cutter (or sharp knife) to cut each pastry sheet into 4 squares.
- Drop 2 tablespoons of the cooled blackberry filling onto the center of each square.
- Whisk the egg and water together in a small bowl to create an egg wash. Brush the edges of each pastry square with the wash.
- Fold the squares diagonally to make them into triangles. Careful to keep the blackberry filling in the center, not the edges.
- Press the edges together with a fork to seal the hand turnovers. Transfer to your prepared baking sheet.
- Cut 3 slits into the top of each pastry (or poke holes in the top with a fork) to allow the steam to escape so your turnovers don’t bust open while baking.
- Bake for 18-21 minutes or until the pastries are golden brown and puffy. Remove them from the oven and let them cool before adding your glaze.
- Mix together the powdered sugar and heavy cream in a small bowl. Continue whisking until smooth.
- Drizzle the glaze over the turnovers once they have cooled from the oven.
- Serve once the glaze has set and enjoy.
Store any leftover turnovers in an airtight container on the counter for 3 days. To reheat, pop in the microwave for about 15 seconds.
You can absolutely make the filling ahead of time and store in the fridge for a couple days until you’re ready to get baking.
You sure can. You can use the same technique with other berries. You can also use canned pie filling to save time. Peach, apple, cherry, are all great flavors to try out!
Sure can! Just use store bought or homemade pie crust. The technique remains the same.
Trish’s Tips and Tricks
- For a thicker glaze, add less cream and more powdered sugar. For a thinner glaze, more cream and less sugar. It is important to let the turnovers cool enough before adding the glaze otherwise it will immediately melt into the turnovers instead of setting over top.
- Add a little warmth and spice to your filling by including some cinnamon and nutmeg.
- For a slightly less sweet option, skip the glaze. Add the egg wash to the top of the turnovers and sprinkle with raw sugar before baking.
- Don’t overfill the pastries or the filling will cause the turnovers to pop open or will seep out while baking. You want it contained in the turnovers for easier eating.
More Fruit Desserts
How To Make Blackberry Turnovers
- 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
- 17.25 ounces puff pastry 1 package, two sheets, thawed
- 1 egg
- 1 tablespoon water
- ½ cup powdered sugar
- 2 tablespoons heavy cream or milk, add more as needed
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 the heat and let cool.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Gently roll out the thawed pastry sheets on a lightly floured surface. Use a sharp knife or pizza cutter to cut each puff pastry sheet into 4 squares.
- Spoon about 2 tablespoons of the cooled blackberry filling into the center of each square.
- Prepare the egg wash by whisking the egg and water together in a small bowl. Brush the edges of each square with the egg wash.
- Gently fold the pastry square on the diagonal to make a triangle, being careful to keep the filling in the center and not get it close to the edge.
- Use a fork to gently press the edges together and seal the pastry edges together. Carefully transfer the pastries to the prepared baking sheet.
- Use a sharp knife to cut 3 slits in the top of the turnovers or use a fork to poke holes in the top. This allows the steam to escape so the turnovers don’t burst open in the oven.
- Bake for 18 to 21 minutes or until the pastry is golden brown and puffed. Remove from the oven and allow to cool before adding the glaze.
Prepare the Glaze
- Whisk together the powdered sugar and heavy cream together in a small bowl until smooth.
- Once the turnovers have mostly cooled mostly, drizzle the glaze over the top of each one.
- Allow the glaze to set for a few minutes before serving.