I love these Blackberry Turnovers—they’re flaky, golden pastries filled with juicy blackberry compote and lightly dusted with sugar. The crisp crust gives way to bursting berries in a sweet-tart filling that’s comforting and elegant.
Why I’ll Love This Recipe
I’ll love this recipe because it combines rich, buttery pastry with vibrant blackberry flavor in a handheld treat. It’s easy to prep, bakes quickly, and feels special enough for guests or a delightful morning pick-me-up.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Puff pastry sheets (store-bought or homemade)
-
Fresh or frozen blackberries
-
Granulated sugar
-
Cornstarch (or tapioca starch)
-
Lemon juice
-
Vanilla extract (optional)
-
Egg (for egg wash)
-
Optional: coarse sugar for sprinkling
directions
-
I thaw puff pastry if frozen and roll it into a large rectangle. I cut it into squares (about 5 × 5 inches).
-
I mix blackberries with sugar, a splash of lemon juice, cornstarch, and vanilla in a bowl until the berries are coated.
-
I spoon a small mound of blackberry filling onto one half of each pastry square, leaving a border around the edges.
-
I brush the edges lightly with egg wash, fold the pastry over the filling to form a triangle, and gently press the edges to seal, using a fork if desired.
-
I brush the tops with more egg wash and optionally sprinkle with coarse sugar for crunch.
-
I cut a small vent or slit in each turnover to let steam escape.
-
I bake at 400°F (200°C) for 18–20 minutes until the pastry is puffed and deep golden-brown.
-
I let them cool briefly before serving so the filling sets slightly.
Servings and timing
-
Makes: about 8 turnovers (depending on pastry size)
-
Prep Time: 15 minutes
-
Bake Time: 18–20 minutes
-
Total Time: around 35 minutes including cooling
Variations
-
I substitute raspberries or blueberries for blackberries.
-
I fold in a pinch of cinnamon or cardamom with the berry mixture.
-
I add a bit of orange zest for a citrus twist.
-
I brush with melted butter and dust with cinnamon sugar instead of egg wash.
-
I serve warm with a drizzle of vanilla glaze or a scoop of vanilla ice cream.
storage/reheating
I store turnovers at room temperature in an airtight container for up to 1 day. For longer storage, I refrigerate and let them return to room temperature before eating. To reheat and refresh their flakiness, I warm them in a 350°F oven for about 5–7 minutes. I don’t freeze the filled turnovers, as the fruit filling can become watery upon thawing—but I do freeze unbaked filled turnovers on a tray, transfer them to a bag, and bake straight from frozen adding a few extra minutes.
FAQs
Can I use frozen blackberries?
Yes—I thaw and drain excess juice before mixing with the sugar and starch so the turnover doesn’t become soggy.
Can I make them without puff pastry?
I could use homemade biscuit dough or pie crust instead, though the puff pastry gives the best flakiness and lift.
How do I prevent the filling from leaking?
I seal the edges firmly, brush with egg wash, and cut a small vent on top. I also avoid overfilling.
Are turnovers better served warm or cold?
I enjoy them warm—it enhances the crisp crust and melts the filling. They’re still tasty at room temperature too.
Can I freeze them after baking?
I don’t recommend freezing after baking, since crispness softens. Freezing before baking works best if I plan ahead.
Conclusion
These Blackberry Turnovers are airy, buttery treats packed with fruity sweetness—combining flaky crust and juicy berry filling in every bite. They’re simple to make but feel impressively homemade. I find them perfect for breakfast, dessert, or a coffee break indulgence.
Print
Blackberry Turnovers
- Total Time: 35 minutes
- Yield: 8 turnovers
- Diet: Vegetarian
Description
These Blackberry Turnovers feature flaky puff pastry filled with a sweet-tart blackberry compote. Golden, crisp, and easy to make, they’re a perfect handheld dessert or breakfast treat.
Ingredients
2 sheets puff pastry, thawed
2 cups fresh or frozen blackberries
1/3 cup granulated sugar
1 tablespoon cornstarch or tapioca starch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract (optional)
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry into a rectangle and cut into 5×5-inch squares.
- In a bowl, toss blackberries with sugar, lemon juice, cornstarch, and vanilla extract if using.
- Spoon a small amount of filling onto half of each pastry square, leaving a border.
- Brush edges with egg wash, fold into triangles, and seal with a fork.
- Place turnovers on the prepared sheet, brush tops with more egg wash, and sprinkle with coarse sugar.
- Cut a small slit on top of each turnover to vent.
- Bake for 18–20 minutes until golden and puffed. Let cool slightly before serving.
Notes
Use drained thawed frozen blackberries to prevent sogginess.
Seal edges firmly and vent to avoid leaks.
Add orange zest or spices like cinnamon for extra flavor.
Top with glaze or ice cream for a dessert twist.
Freeze unbaked turnovers and bake straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 210
- Sugar: 10g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
