Blackberry Turnovers Recipe: A Flaky, Fruity Treat in Every Bite

Blackberry Turnovers are flaky, golden pastries filled with juicy blackberry filling and sealed with a sweet glaze or sugar topping. These little hand pies are both rustic and elegant—perfect for breakfast, dessert, or a snack with coffee or tea. I love how easy they are to make with just a few ingredients, yet they look and taste like something from a bakery.

Why I Love This Recipe

I love this recipe because it lets me enjoy the sweet-tart flavor of blackberries in a handheld pastry that’s crisp on the outside and soft and jammy inside. The dough puffs up beautifully, and the filling is just sweet enough to balance the natural berry tang. Whether I use fresh or frozen blackberries, the results are always impressive. Plus, they’re easy to make ahead and store, which means I can enjoy them anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen blackberries

• Granulated sugar

• Cornstarch

• Lemon juice

• Puff pastry sheets (thawed)

• Egg (for egg wash)

• Optional: powdered sugar and milk for glaze

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I combine the blackberries, sugar, lemon juice, and cornstarch in a saucepan and simmer until the mixture thickens, then let it cool.

3. I roll out the puff pastry and cut it into even squares or rectangles.

4. I spoon the cooled filling into the center of each square, fold it over into a triangle or rectangle, and crimp the edges with a fork to seal.

5. I brush the tops with egg wash and make a small slit on top of each turnover for steam to escape.

6. I bake for 18–22 minutes until golden brown and puffed.

7. Once slightly cooled, I drizzle with a simple glaze or dust with powdered sugar, if desired.

Servings and Timing

This recipe makes 6–8 turnovers depending on size. Prep time takes about 15 minutes, cooking the filling adds 10 minutes, and baking takes around 20 minutes.

Variations

I like to mix things up with these simple changes:

• Combine blackberries with blueberries or raspberries for a berry medley.

• Add a bit of vanilla or cinnamon to the filling for warmth.

• Use cream cheese as a layer beneath the filling for extra richness.

• Make mini turnovers using smaller pastry squares for bite-sized treats.

Storage/Reheating

I store cooled turnovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, I pop them in a 350°F oven for 8–10 minutes to bring back the crispness. I avoid microwaving to preserve the flaky texture.

FAQs

Can I use frozen blackberries?

Yes, I use them often. I don’t need to thaw them first—just cook them down a bit longer in the saucepan to reduce excess liquid.

How do I keep the turnovers from leaking?

I let the filling cool completely and don’t overfill the pastry. I also seal the edges well with a fork and cut a vent on top.

Can I make these ahead?

Yes, I assemble the turnovers and freeze them unbaked. When I’m ready, I bake straight from frozen, adding a few extra minutes to the baking time.

What kind of glaze works best?

A simple mixture of powdered sugar and milk or lemon juice works great. I drizzle it on once the turnovers are cooled slightly.

Can I make these with homemade pastry?

Absolutely. I sometimes make my own if I have time, but store-bought puff pastry works perfectly and saves time.

Conclusion

Blackberry Turnovers are a delightful pastry I turn to when I want something sweet, fruity, and satisfying without a lot of effort. They’re crisp, juicy, and beautifully golden every time. Whether I serve them warm for breakfast or as an elegant dessert, they always bring smiles to the table.