Imagine biting into a golden, flaky pastry that crumbles perfectly to reveal a burst of sweet, juicy blackberries - this isn't just a dessert, it's a culinary experience that will transport you to pastry paradise! These Puff Pastry Blackberry Turnovers are the ultimate crowd-pleaser that combines the elegance of French pastry techniques with the rustic charm of fresh, vibrant berries. Whether you're a baking novice or a seasoned home chef, this recipe promises to deliver a show-stopping dessert that looks professionally made but is surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- Puff pastry sheets
- Blackberries
- Sugar
- Flour
- Egg (for egg wash)
- Vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, gently mix fresh blackberries with granulated sugar, a small amount of flour, and a splash of vanilla extract. The flour will help absorb excess liquid and prevent the pastry from becoming soggy.
- Carefully unfold the puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into 4 equal squares, creating 8 total turnover bases.
- Place a small spoonful of the blackberry mixture in the center of each pastry square, being careful not to overfill.
- Fold each square diagonally to create triangular turnovers, pressing the edges firmly with a fork to seal completely.
- Prepare the egg wash by whisking one egg with a tablespoon of water until well combined.
- Brush the top of each turnover with the egg wash, which will help create a golden, shiny exterior during baking.
- Using a sharp knife, cut small slits on the top of each turnover to allow steam to escape during baking.
- Sprinkle additional sugar on top of the turnovers for extra sweetness and crunch.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm, optionally dusted with powdered sugar or drizzled with a light glaze.
Tips
- Keep your puff pastry cold: Always work with chilled pastry to ensure maximum flakiness and prevent the butter from melting.
- Don't overfill: Resist the temptation to overload your turnovers. Too much filling can cause leaks and prevent proper sealing.
- Seal edges thoroughly: Use a fork to crimp the edges firmly, preventing the filling from escaping during baking.
- Egg wash is key: The egg wash not only creates a beautiful golden shine but helps seal the pastry edges.
- Create steam vents: Those small slits on top aren't just decorative - they allow steam to escape and prevent soggy bottoms.
- Use fresh blackberries: If possible, choose ripe, in-season blackberries for the most intense flavor.
- Let them rest: Allowing the turnovers to cool slightly after baking helps the filling set and prevents burnt tongues!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
