Description
Flaky, golden pastries filled with sweet-tart blackberry filling and topped with a light glaze, perfect for breakfast or dessert.
Ingredients
- 2 cups fresh or frozen blackberries
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 package puff pastry sheets, thawed
- 1 egg (for egg wash)
- Optional: 1/2 cup powdered sugar + 1-2 tbsp milk for glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine blackberries, sugar, lemon juice, and cornstarch. Simmer over medium heat until thickened, about 8–10 minutes. Let cool completely.
- Roll out puff pastry sheets and cut into 6–8 equal squares or rectangles.
- Spoon blackberry filling into the center of each pastry square. Fold over into a triangle or rectangle and press edges with a fork to seal.
- Brush tops with egg wash and cut a small slit in the top for steam to escape.
- Bake for 18–22 minutes until puffed and golden brown.
- Cool slightly, then drizzle with glaze or dust with powdered sugar if desired.
Notes
- Use a mix of berries for variety.
- Let filling cool completely before assembling to avoid soggy pastry.
- Make mini turnovers with smaller pastry squares.
- Freeze unbaked turnovers for later and bake straight from frozen.
Nutrition
- Serving Size: 1 turnover
- Calories: 280
- Sugar: 15g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
