Blackberry Turnovers

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Blackberry Turnovers

There’s something magical about the moment these Blackberry Turnovers come out of the oven—the golden, flaky crust glistening, the sweet blackberry filling bubbling ever so slightly. This recipe has quickly become a favorite in our home, and honestly, I never anticipated just how much my family would fall in love with it. I first decided to make these turnovers after a spontaneous trip to the farmer’s market where I couldn’t resist the sight of plump, juicy blackberries. They practically begged to be turned into something special.

I love how beautifully simple this recipe is. The prep is quick, the ingredients are few, but the end result feels like a bakery-quality treat. The balance of sweet and tart from the blackberries, paired with the light, buttery puff pastry, creates the perfect bite every time. My kids especially adore helping with the filling—there’s just something fun about watching the berries transform into that rich, jewel-toned mixture. And my husband? Let’s just say he’s been known to sneak more than one before they even cool.

What makes these turnovers so special is their versatility. They’re perfect for a weekend brunch, a quick afternoon snack, or even an elegant dessert when guests come over. The first time I served them at a family gathering, they disappeared in minutes, and ever since then, they’ve become my go-to recipe when I want to wow everyone with minimal effort. These turnovers feel like a little slice of comfort wrapped in flaky goodness, and I know once you try them, they’ll become a staple in your home too.

Questions I Often Get Asked About This Recipe

Can I use frozen blackberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to prevent excess moisture from making the turnovers soggy.

Can I make these ahead of time?
Yes, you can assemble the turnovers, place them on a baking sheet, and freeze them. Bake directly from frozen, adding a few extra minutes to the baking time.

What if I don’t have puff pastry?
While puff pastry gives the flakiest result, pie crust or crescent roll dough can be used in a pinch, though the texture will differ slightly.

Do I need to use an egg wash?
The egg wash helps achieve that beautiful golden finish. If you skip it, the turnovers may not brown as evenly.

Can I add other fruits to the filling?
Definitely! Blackberries pair wonderfully with raspberries, blueberries, or even chopped apples for a mixed fruit turnover.

What You Need to Make Blackberry Turnovers

Ingredients:

2 sheets puff pastry, thawed

2 cups fresh or frozen blackberries

1/2 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 egg (for egg wash)

1 tablespoon water

Optional: coarse sugar for sprinkling

Special Tools & Equipment:

Baking sheet

Parchment paper

Small saucepan

Mixing bowl

Pastry brush

Fork (for sealing edges)

How to Make Blackberry Turnovers

Prepare the filling: In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir gently as the berries begin to break down.

Thicken the mixture: In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Stir it into the blackberry mixture and cook for 2-3 minutes until thickened. Remove from heat and let cool completely.

Preheat and prepare pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out your puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.

Fill and seal turnovers: Spoon a generous tablespoon of cooled filling into the center of each square. Fold the squares diagonally into triangles. Use a fork to crimp and seal the edges firmly.

Apply egg wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of the turnovers with the egg wash. If desired, sprinkle coarse sugar on top for extra sparkle.

Bake: Bake for 18-20 minutes, or until the turnovers are golden brown and puffed up.

Cool and serve: Let the turnovers cool slightly before serving. Enjoy them warm or at room temperature.

Tips for Making the Best Blackberry Turnovers

Cool the filling completely before assembling to prevent the pastry from becoming soggy.

Seal well to avoid filling leakage—press the fork firmly along the edges.

Don’t overfill. A tablespoon or so of filling is perfect to avoid bursting.

Use chilled pastry. Cold puff pastry puffs best in the oven.

Add a glaze for extra sweetness by whisking together powdered sugar and milk, then drizzling over cooled turnovers.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These are my new favorite! So quick and easy, and my kids couldn’t get enough. Will definitely make again.”

⭐️⭐️⭐️⭐️ “The flavor was amazing but I think I added a bit too much filling—it leaked a little. Next time I’ll be more careful!”

⭐️⭐️⭐️⭐️⭐️ “Perfect for our weekend brunch. The blackberries are so fresh and the pastry turned out beautifully flaky.”

⭐️⭐️⭐️⭐️⭐️ “Made these with my granddaughter, and we had a blast! Such a fun recipe to make together and so delicious.”

⭐️⭐️⭐️⭐️ “I didn’t have puff pastry, so I used crescent rolls. Still yummy, but can’t wait to try it the proper way next time.”

Printable Recipe

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