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close up look at turnovers with blackberry filling lined up on a black plate.
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5 from 16 votes

Blackberry Turnovers

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!
Course Breakfast, brunch, Dessert
Cuisine American
Keyword blackberry turnovers, fruit turnovers, turnovers
Prep Time 10 minutes
Cook Time 18 minutes
Servings 8
Calories 442kcal
Author Trish - Mom On Timeout

Ingredients

Blackberry Filling

  • 12 ounces blackberries can use frozen blackberries too
  • 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

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.

Assemble Turnovers

  • 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.

Notes

Storage Information
Store any leftover turnovers in an airtight container on the counter for 3 days. To reheat, pop in the microwave for about 15 seconds. 
To freeze. These are best frozen before baking. Just assemble as directed and then flash freeze on a parchment lined baking sheet until solid and then transfer to an airtight, freezer ziploc bag. Freeze for up to 3 months. Can be baked straight from the freezer, just add a few minutes to the baking time.

Nutrition

Calories: 442kcal | Carbohydrates: 49g | Protein: 6g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 235mg | Potassium: 122mg | Fiber: 3g | Sugar: 18g | Vitamin A: 177IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg