These delicious blackberry turnovers feature a homemade blackberry filling wrapped in flaky puff pastry and topped with a sweet, creamy glaze. Perfect for breakfast, brunch, or dessert, these turnovers bring together the bright, tart flavor of blackberries with a rich, buttery pastry. They’re a perfect treat for any occasion and are sure to become a family favorite!

Why You’ll Love This Recipe

Blackberry turnovers are a delightful blend of textures and flavors. The warm, sweet-tart blackberry filling paired with the crisp, golden puff pastry makes each bite irresistible. The glaze adds a creamy, sweet touch that takes these turnovers to the next level. Whether you’re enjoying them with a cup of coffee in the morning or as a dessert after dinner, these turnovers are a treat that never disappoints. They’re easy to make, and the use of puff pastry ensures you’ll have a perfectly flaky result every time. Blackberry Turnovers

Ingredients

For the Blackberry Filling:

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

For the Turnover Ingredients:

17.25 ounces puff pastry (1 package, two sheets), thawed
1 egg
1 tablespoon water

For the Glaze Ingredients:

½ cup powdered sugar
2 tablespoons heavy cream or milk (add more as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling: In a medium saucepan, combine blackberries, sugar, water, salt, and lemon juice. Bring to a simmer over medium-low heat, stirring frequently. Cook for 3-4 minutes until the blackberries begin to break down and release their juices. Stir in the cornstarch and continue simmering for 1-2 minutes until thickened. Remove from heat and let cool.
Assemble Turnovers: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Roll out the thawed pastry sheets on a lightly floured surface. Cut each puff pastry sheet into 4 squares using a sharp knife or pizza cutter. Spoon about 2 tablespoons of the cooled blackberry filling into the center of each square.
Prepare the Egg Wash: Whisk the egg and water together in a small bowl. Brush the edges of each square with the egg wash. Fold each pastry square diagonally to form a triangle, ensuring the filling stays centered and not close to the edges. Use a fork to press the edges together and seal the pastry.
Bake the Turnovers: Place the turnovers on the prepared baking sheet. Use a sharp knife to make 3 slits in the top of each turnover or poke holes with a fork to allow steam to escape. Bake for 18-21 minutes, or until the pastry is golden brown and puffed. Remove from the oven and allow to cool.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Drizzle the glaze over the cooled turnovers and allow it to set for a few minutes before serving.

Servings and Timing

Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes

Variations

Different Fruit Fillings: You can swap out blackberries for other fruits like blueberries, raspberries, or apples. Just make sure to adjust the sugar and cooking time depending on the fruit you choose.
Add Spices: For extra warmth, add a pinch of cinnamon or nutmeg to the filling for a spiced twist.
Lemon Glaze: Add a bit of fresh lemon zest to the glaze to enhance the citrus notes and complement the blackberry filling.

Storage/Reheating

Storage: Store leftover turnovers in an airtight container at room temperature for up to 2 days.
Reheating: Reheat turnovers in the oven at 350°F (175°C) for 5-7 minutes to restore the crispness of the pastry.

FAQs

1. Can I use frozen blackberries?

Yes, frozen blackberries work perfectly fine. Just be sure to thaw them first and drain any excess liquid before using them in the filling.

2. Can I make these turnovers ahead of time?

Yes, you can prepare the turnovers ahead of time. Assemble them, but don’t bake. Cover and refrigerate them for up to 24 hours, then bake when ready to serve.

3. Can I use a different type of pastry?

You can substitute the puff pastry with a more traditional pie dough if you prefer, though puff pastry will give a flakier, more delicate result.

4. How do I know when the turnovers are done?

The turnovers are done when the puff pastry is golden brown and puffed up. If you’re unsure, you can use a thermometer to ensure the internal temperature is 190°F (88°C).

5. Can I freeze these turnovers?

Yes, you can freeze the unbaked turnovers. Assemble them, then place them on a baking sheet to freeze individually before transferring them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the cooking time.

6. Can I make the glaze ahead of time?

Yes, you can prepare the glaze ahead of time and store it in the refrigerator. Just re-whisk before drizzling over the turnovers.

7. Can I skip the glaze?

Yes, the turnovers are delicious without the glaze, especially if you prefer a more rustic treat. You could also dust them with powdered sugar for a simpler finish.

8. How can I make these turnovers even more decadent?

For extra richness, try adding a bit of cream cheese to the filling, or drizzle some melted chocolate on top along with the glaze.

9. How should I cut the puff pastry?

When cutting the puff pastry, make sure to use a sharp knife or pizza cutter to ensure clean cuts. You can also roll the pastry a bit thinner if you want thinner turnovers.

10. Can I make these turnovers smaller?

Yes, you can make mini turnovers by cutting the puff pastry into smaller squares. Adjust the baking time slightly to accommodate the smaller size.

Conclusion

These blackberry turnovers are a delightful, flaky treat that’s perfect for any occasion. The combination of sweet, juicy blackberries with the buttery, crispy puff pastry and creamy glaze makes for an irresistible dessert or breakfast pastry. Whether you’re treating yourself or serving guests, these turnovers are sure to be a hit!

Blackberry Turnovers