Wednesday, August 12, 2009

Blackberry Turnovers

These are so easy* I'm not even going to post a recipe. I love making individual desserts and turnovers are very simple especially when using store bought puff pastry. Mix up some berries, sugar, lemon juice, cinnamon, thickener of your choice (I like tapioca) and fold it into some puff pastry. You will then have flaky turnovers that are much better than the ones you can buy at the bakery in your grocery store that often skimp on the filling.

This is a perfect time to stock pile some berries in the freezer so you can whip up some turnovers, cobblers, pies etc. all through the year. I will be picking gallons of blackberries soon.

*Well I guess this super easy turnover does not sound so easy to everyone. I will explain my technique a little more but have to say I have not used a recipe for these since I was 12 but here is goes...

  • about 4 cups blackberries
  • sugar to taste, about 1/2 to 1 cup (I like them a little tart especially if I am serving with ice cream)
  • about 1 table spoon lemon juice
  • about 1/2 teaspoon cinnamon
  • about 1/8 cup tapioca (you could use corn starch as well but adjust amount)
  • 2 sheets puff pastry thawed
  • sugar
  • 1 egg beaten
For berry pies and turnovers I like to make the filling on the stove top so that I can make sure the filling will taste and set right. It is not necessary to cook the filling. You could mix all the above ingredients and add straight to a pie shell or pastry but as I said, I can see exactly how the filling will taste and set this way.

In a heavy bottom sauce pan add your berries, sugar, lemon juice, cinnamon and tapioca. Stir to incorporate and bring to a boil. I let the filling boil for about 30-60 seconds until the mixture starts to thicken. Remove from heat and cool before assembling the turnovers (not necessary to cool if making a pie). Once filling is cool, roll out the puff pastry on a floured board and cut into squares of desired size. I like making big turnovers so I cut one sheet into 4 squares. Moisten the edges of the square with egg wash and add a heaping spoonful of the filling into the middle of the square. Fold one corner of the dough over to the opposite corner and seal edges with a fork. Wash the turnover with the beaten egg, sprinkle with sugar and cut one or two vents in the top. Repeat until all turnovers are assembled and bake at 400 degrees until they have reached a deep golden brown (about 25 minutes).


  1. Bummer for no recipe or measurements :( They look devine, though :) Did you put sugar on the top? Yum, yum!

  2. Oooh, you're actually suggesting that I bake without a recipe? Ride without a saddle? Bike without a helmet? And knee pads? (Trust me...I'm a terrible bicyclist). Well, that's one sure way to get me to actually learn something. Hmmm. By the looks of your photos, it just might be worth it!

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


  3. Not good. No recipe ... at least give us an idea what to do. This is why we look at recipe sites.

  4. Well I have never used a true recipe for this. I have just threw thing together for these ever since I was 12 years old but I try and give a little more detail.

  5. Bernice in New Mexico,
    Berries are in full season, my friend and I are going to try this recipe today, let you all know how they turn out. So excited, I love to bake.

  6. Tried this recipe tonight with the wild blackberries I picked today. Oh my gosh the turnovers were outstanding. My husband said this was an excellent recipe. Don't be afraid of the recipe because it does not have exact measurements because you will miss out on a good thing. I took the advise and put on stove to cook and adjusted to our taste. It was sooooooo goooooood! Thank you for posting.

  7. Just the recipe I was looking for. My husband and son went out and picked a bucket of luscious little wild blackberries and I'm going to make turnovers for dessert tonight. I like that I can experiment with amounts and use my creative instincts. Thank you!

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