Easy Blackberry Turnovers made with puff pastry and fresh blackberries. A homemade blackberry filling is wrapped in puff pastry and then drizzled with a simple icing.
Pastries are a special treat made by wrapping up a sweet or savory filling in pastry dough and then baking. They are perfect for breakfast, brunch, afternoon snack or even dessert sometimes! Making pastry dough from scratch is a bit time consuming, so we typically take a shortcut and use a pre-made frozen puff pastry dough that is all ready to go! I promise, the results are still absolutely delicious!
PUFF PASTRY BLACKBERRY TURNOVERS
Turnovers made with puff pastry are so easy to make. Thaw a pre-made sheet of frozen puff pastry while preparing the filling. The filling for these turnovers can be made with either fresh or frozen blackberries mixed with a little bit of sugar, lemon juice and cornstarch. Cook the filling until thickened and then place a little bit in the middle of each square of pastry dough. Fold the dough and press the edges to keep all of that filling inside and then brush the tops with melted butter before sprinkling with sugar.
Once the pastries are baked, you can make a simple icing to drizzle on top. Easy turnover recipe that is absolutely delicious and still fancy enough to serve at a party!
Ingredients in Puff Pastry Blackberry Turnovers
Puff pastry – Each sheet of puff pastry will make 6 turnovers. You can find puff pastry in the frozen section at the grocery store, near the other frozen pies and pie crusts. Unfold the sheet and let it thaw while you are preparing the filling.
Blackberries– You will need a cup of blackberries for the filling. Fresh or frozen berries both work equally well since you will be cooking them to make the filling. You can swap out the blackberries with strawberries, raspberries or blueberries, or any combination of berries that you’d like!
Sugar – Just 3 tablespoons of granulated sugar are needed to sweeten up the berries.
Lemon juice – Add a tablespoon of lemon juice to the filling mixture. You can use fresh or bottled lemon juice.
Cornstarch – A tablespoon of cornstarch will help to thicken up the turnover filling.
Butter – You will need about ¼ cup butter to melt and brush over the tops of the pastries.
Raw or turbinado sugar – Sprinkle some raw sugar over the melted butter for a little extra sweetness and texture!
ICING (OPTIONAL)
Heavy cream OR milk – You only need about 1 1/2 tablespoons of cream or milk to make the drizzle.
Powdered sugar – A cup of powdered sugar will provide the smooth sweetness for the icing.
Lemon extract – A tiny bit of lemon extract will complement the blackberry flavor, but you could use vanilla or almond extract if you prefer.
How to make Puff Pastry Blackberry Turnovers
Thaw the puff pastry for 40 minutes at room temperature.
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Make the filling
While the puff pastry is thawing, make the filling on the stove.
Make the filling by combining the blackberries, granulated sugar, lemon juice, and cornstarch on the stove and cook on medium for about 5 minutes, or until the juices start to come out of the blackberries and the cornstarch helps thicken any of the juices that come out.
Cut the puff pastry and assemble the turnovers
Roll out your puff pastry to 10 inches by 14 inches and then cut it down the middle (the long way) and then make two cuts across, equally spaced, giving you 6 square pieces.
Add about 1 to 2 tablespoons of the filling to the middle of each puff pastry piece, fold in half to form a triangle and press the edges together. Wipe away any excess juices that spill out.
Make 3 small slits in each pastry, brush with the melted butter and add the raw sugar on top. Be careful to only add the raw sugar to the top of the turnovers, any that land on the parchment paper may burn.
Bake
Bake for 15 minutes. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Add the icing
If making the icing, stir together the heavy cream, powdered sugar, and lemon extract until smooth.
Allow the turnovers to cool and then drizzle with the icing (if using) before serving.
Puff Pastry Blackberry Turnovers
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 cup blackberries fresh or frozen
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup butter melted
- 2 tablespoons raw or turbinado sugar
Icing (optional)
- 1 ½ tablespoons heavy cream OR milk
- 1 cup powdered sugar
- ½ teaspoon lemon extract
Instructions
- Thaw the puff pastry for 40 minutes at room temperature.
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Make the filling
- While the puff pastry is thawing, make the filling on the stove.
- Make the filling by combining the blackberries, granulated sugar, lemon juice, and cornstarch on the stove and cook on medium for about 5 minutes, or until the juices start to come out of the blackberries and the cornstarch helps thicken any of the juices that come out.
Cut the puff pastry and assemble the turnovers
- Roll out your puff pastry to 10 inches by 14 inches and then cut it down the middle (the long way) and then make two cuts across, equally spaced, giving you 6 square pieces.
- Add about 1 to 2 tablespoons of the filling to the middle of each puff pastry piece, fold in half to form a triangle and press the edges together. Wipe away any excess juices that spill out.
- Make 3 small slits in each pastry, brush with the melted butter and add the raw sugar on top. Be careful to only add the raw sugar to the top of the turnovers, any that land on the parchment paper may burn.
Bake
- Bake for 15 minutes. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Add the icing
- If making the icing, stir together the heavy cream, powdered sugar, and lemon extract until smooth.
- Allow the turnovers to cool and then drizzle with the icing (if using) before serving.
Nutrition
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What you use different berries in the turnover recipe?
You can use any kind of berries you’d like! Raspberries, strawberries, blueberries…or even a combination of all of them! You can also use a can of any flavor of pie filling to provide the filling in the puff pastry – cherry, apple, peach…so many possibilities!
How to store turnovers?
Turnovers can be stored at room temperature in an air-tight container for up to 3 days. As with all pastries, they are better when fresh!
To warm them up before serving, place in the microwave for 30 seconds.
CAN I FREEZE TURNOVERS?
Yes, but I recommend doing it before baking. After assembling your turnovers, place them on a baking sheet and flash freeze for about 2 hours until solid before transferring to an airtight container in the freezer. Then, when you want to bake one, simply place it on a baking tray and bake as directed, adding a minute or two to the total cook time. Now you can enjoy fresh from the oven turnovers whenever you want. Use frozen turnovers within 3 months for best tasting results.
MORE BLACKBERRY RECIPES TO TRY:
- GLAZED BLACKBERRY CAKE
- BLACKBERRY CAPRESE APPETIZER
- NO BAKE BLACKBERRY CHEESECAKE
- BLACKBERRY UPSIDE DOWN CAKE
- BLACKBERRY PEACH COBBLER
- BLACKBERRY VANILLA SCONES
- EASY BERRY CAKE
- BLACKBERRY OATMEAL COOKIES
Easy Blackberry Turnovers made with puff pastry and fresh blackberries. Simple pastry recipe that is light and flaky and the perfect blend of sweet and tart!
Marsha says
I love how quick these are to make. So delicious too!
Katie says
These are such a great way to use all the summer blackberries. So flavorful and delicious!