Ingredients

Blackberry Filling:

12 ounces blackberries (fresh or frozen)
⅓ 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

Step 1: Prepare the filling by placing blackberries, sugar, water, salt, and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently. Cook for 3 to 4 minutes until the blackberries break down and release their juices.

Step 2: Stir in cornstarch and continue simmering for 1 to 2 minutes until thickened. Remove from heat and let cool.

Step 3: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.

Step 4: On a lightly floured surface, gently roll out the thawed puff pastry sheets. Cut each sheet into 4 squares using a sharp knife or pizza cutter.

Step 5: Spoon about 2 tablespoons of the cooled blackberry filling into the center of each square.

Step 6: Whisk together the egg and water to make an egg wash. Brush the edges of each pastry square with the egg wash.

Step 7: Fold each pastry square diagonally to form a triangle, keeping the filling centered and away from the edges.

Step 8: Press the edges together gently with a fork to seal. Transfer the turnovers to the prepared baking sheet.

Step 9: Cut 3 slits on top of each turnover or poke holes with a fork to allow steam to escape during baking.

Step 10: Bake for 18 to 21 minutes until golden brown and puffed. Remove from the oven and let cool.

Step 11: For the glaze, whisk powdered sugar and heavy cream or milk together until smooth.

Step 12: Once turnovers are mostly cooled, drizzle the glaze over the top and allow it to set before serving.

Tips & Variations

Use frozen blackberries if fresh are unavailable, but be sure to thaw and drain excess liquid before cooking for a thicker filling.

For extra flavor, add a pinch of cinnamon or vanilla extract to the blackberry filling.

If you prefer a different fruit, substitute the blackberries with blueberries, raspberries, or chopped apples.

Brush the turnovers with an additional layer of egg wash before baking for an extra-glossy finish.

For a dairy-free glaze, use coconut milk instead of heavy cream or milk.

FAQs

Can I make the blackberry filling ahead of time?

Yes, the filling can be prepared a day in advance and stored in the refrigerator. Let it come to room temperature before assembling the turnovers.

What if I don’t have puff pastry?

Puff pastry works best for flaky turnovers, but you can use store-bought pie crust as a substitute. The texture will be different but still delicious.