Easy Blackberry Turnovers; Puff Pastry Hand Pies

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Blackberry turnovers are the perfect sized hand pie dessert. This recipe uses puff pastry sheets and makes 8 hand pies. Includes icing recipe too!

Blackberries Make Delicious Turnovers

This recipe uses fresh blackberries. Since I have a blackberry bush in my greenhouse I use them. Although I have not tried it, I suppose frozen berries would work as well. Below is a photo of my blackberry bush. It produces wonderful berries. The perk to having this in my greenhouse is that no critters are stealing my fruit. I picked 2-cups of blackberries and was able to make eight hand pies.

Blackberry Bush

Blackberries first present themselves as a tiny green cluster. They will then turn into a light pink hard berry. As the berry ripens on the bush they will become soft and turn deep purple. This is when the berries are ready to pick.

When blackberries are ripe they can be very soft and easily damaged. Be very careful while picking blackberries to avoid damaging the fruit. Most times just with the slightest tug the berry will fall off the vine.

Recipe For Blackberry Turnovers

For this recipe I used 2 cups of fresh picked blackberries and made 8 turnovers.

Ingredients:

• 1 box Pepperidge Farm Puff Pastry Sheets
• 2 cups fresh picked blackberries or frozen
• 2/3 cups granulated sugar
• 2 Tablespoons lemon juice
• 6 Tablespoons water (divided in half)
• 1 Tablespoon all-purpose flour or cornstarch
• 1/2 cup flour (for dusting)
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions:

Thaw Pastry Sheets

Preheat oven to 375 degrees Fahrenheit. Remove both frozen puff pastry sheets from the box and allow to thaw at room temperature for approximately 30 minutes.

Prepare Filling

In a saucier pan add 2 cups of blackberries, granulated sugar, 3 Tablespoons water and lemon juice. Bring to a boil and cook about 3 minutes. Stir constantly and gently smash berries with a fork. In a small bowl combine flour or cornstarch with 3 Tablespoons of water. Stir until smooth. Add this mixture to the berries. Continue cooking and stirring until berry mixture thickens (about 3 minutes). Note: the blackberries will lose their deep black color and turn reddish purple. Remove from heat and allow mixture to cool. As the berry mixture cools it will continue to thicken up even more.

Roll Out Pastry Sheets

Unfold pastry sheet on a lightly floured surface. Working with one sheet at a time. The pastry sheet will have two fold lines. Gently smooth out folds by using your index finger and rubbing it over the fold in a circular motion until smooth. Then add a splash of flour to the top of the pastry and begin rolling out with light pressure.

Cutting Pastry Sheets

Using a sharp knife, gently make two cuts into the pastry sheet to make four squares.

Fill Pastry Sheets

Place one to two kitchen tablespoons of blackberry filling in center of pastry sheet. Be careful not to over fill as the filling may escape during baking.

Take one corner of the pastry sheet and fold it over the filling to make a triangle.

Dab some water at the two bottom inside edges and use a fork to press and seal the edges of each turnover.

Place turnovers on a baking sheet lined with parchment paper. I like to use the parchment paper because sometimes the filling will seep out and it just makes for easy cleanup.

Bake

Bake turnovers for 20 minutes or until slightly or lightly browned and the pastry has that puffed look. Below is an example of pastry squares filled with one kitchen tablespoon and one with two kitchen tablespoons. See how the filling exploded with two kitchen tablespoons. Be careful when filling squares. Either way they are still good.

Icing

Although this blackberry turnover recipe looks and tastes better with icing, it is optional. In a small bowl add powdered sugar, milk and vanilla extract. Stir to combine until smooth. Pipe icing over turnovers. TIP: Use a drinking glass, place a plastic sandwich baggie in the glass allowing the opening to hang over the glass edge. Pour icing into baggie and seal. Using kitchen shears cut a small corner out of the baggie and gently pipe icing over turnovers. Add as little or as much icing as desired.

Before I even got them all iced “Someone” (being my husband) stole a turnover. LOL. Yes, they are that good!

Serve turnovers warm or room temperature. They make for a great dessert or snack. They also make a great breakfast treat too! Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR BLACKBERRY TURNOVERS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE THEM!

Please come back and share your comments and tell my readers how you like this recipe.

5 from 1 vote

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Easy Blackberry Turnovers; Puff Pastry Hand Pies

Blackberry turnovers are the perfect sized hand pie dessert. This easy recipe uses puff pastry sheets and makes 8 hand pies. Includes icing recipe too.

Course Dessert

Cuisine American

Keyword blackberry, desserts, fruit, hand pies, turnover, turnovers

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 Turnovers

Author jettskitchen.com

Ingredients

• 1 box Pepperidge Farm Puff Pastry Sheets
• 2 cups fresh picked blackberries or frozen
• 2/3 cups granulated sugar
• 2 Tablespoons lemon juice
• 6 Tablespoons water (divided in half)
• 1 Tablespoon all-purpose flour or cornstarch
• 1/2 cup flour (for dusting)
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Thaw Pastry Sheets

   Preheat oven to 375 degrees Fahrenheit.

   Remove both puff pastry sheets from the box and allow to thaw at room temperature for approximately 30 minutes.

2. Prepare Filling

   In a saucier pan add 2 cups of blackberries, granulated sugar, 3 Tablespoons water and lemon juice. Bring to a boil and cook about 3 minutes. Stir constantly and gently smash berries with a fork.

   In a small bowl combine flour or cornstarch with 3 Tablespoons of water. Stir until smooth. Add this mixture to the berries. Continue cooking and stirring until berry mixture thickens (about 3 minutes).

   Remove from heat and allow mixture to cool. As the berry mixture cools it will continue to thicken up even more.

3. Roll Out Pastry Sheets

   Unfold pastry sheet on a lightly floured surface. Working with one sheet at a time.

   The pastry sheet will have two fold lines. Gently smooth out folds by using your index finger and rubbing it over the fold in a circular motion until smooth.

   Then add a splash of flour to the top of the pastry and begin rolling out with light pressure.

4. Cut Pastry Sheets

   Using a sharp knife, gently make two cuts into the pastry sheet to make four squares.

5. Fill Pastry Sheets

   Place one to two kitchen tablespoons of blackberry filling in center of pastry sheet. Be careful not to over fill as the filling may escape during baking.

   Take one corner of the pastry sheet and fold it over the filling to make a triangle.

   Dab some water at the two bottom inside edges and use a fork to press and seal the edges of each turnover.

   Place turnovers on a baking sheet lined with parchment paper. I like to use the parchment paper because sometimes the filling will seep out and it just makes for easy cleanup.

6. Bake

   Bake turnovers for 20 minutes or until slightly or lightly browned and the pastry has that puffed look.

7. Icing (Optional)

   In a small bowl add powdered sugar, milk and vanilla extract. Stir to combine until smooth.

   TIP: Use a drinking glass, place a plastic sandwich baggie in the glass allowing the opening to hang over the glass edge. Pour icing into baggie and seal. Using kitchen shears cut a small corner out of the baggie and gently pipe icing over turnovers. Add as little or as much icing as desired.

   Serve turnovers warm or room temperature. They make for a great dessert or snack. They make a great breakfast treat too! Enjoy!