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.

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.

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.

Cut 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.

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!