The first time I made blackberry turnovers was after buying more blackberries than I needed for a cobbler. I wanted something that felt a little special but didn’t require making pastry from scratch. Puff pastry turned out to be the perfect shortcut. Paired with a simple blackberry filling and a sweet cream cheese layer, these turnovers came out flaky, buttery, and packed with berry flavor.

They work just as well for breakfast as they do for dessert, especially when topped with a simple glaze.

What You Will Need for these Blackberry Turnovers

1. Medium saucepan.
2. Mixing bowls.
3. Hand mixer.
4. Rolling pin.
5. Pastry brush.
6. Baking sheet.
7. Parchment paper.

Ingredients

For the Blackberry Filling

• 12 ounces fresh blackberries
• ¼ cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract

For the Cream Cheese Filling

• 4 ounces cream cheese, softened
• ¼ cup granulated sugar

For the Turnovers

• 2 sheets puff pastry, thawed
• 1 large egg
• 1 tablespoon water

For the Glaze

• 1 cup powdered sugar
• 1 to 2 tablespoons milk

How to Make Blackberry Turnovers

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine most of the blackberries, sugar, and half of the lemon juice. Cook over medium-low heat until the berries begin to soften.
3. Mix the remaining lemon juice with the cornstarch in a small bowl.
4. Stir the cornstarch mixture into the berries and cook until the filling thickens.
5. Remove from the heat and stir in the vanilla extract along with the remaining fresh blackberries. Let the mixture cool completely.
6. In a separate bowl, beat the cream cheese and sugar together until smooth.
7. Lightly roll out the puff pastry sheets and cut each sheet into four equal squares.
8. Spoon a small amount of cream cheese filling into the center of each square, spreading it slightly while leaving a border around the edges.
9. Top with a spoonful of blackberry filling.
10. Whisk together the egg and water to make an egg wash.
11. Brush the edges of the pastry squares with egg wash.
12. Fold each square diagonally into a triangle and press the edges closed with a fork.
13. Transfer the turnovers to the prepared baking sheet.
14. Brush the tops with the remaining egg wash and cut a few small slits in each turnover.
15. Bake for 20 to 22 minutes or until puffed and golden brown.
16. Cool for at least 15 minutes before glazing.
17. Whisk together the powdered sugar and milk until smooth, then drizzle over the turnovers.

Tips

• Let the blackberry filling cool completely before assembling.
• Cold puff pastry creates the flakiest texture.
• If the pastry becomes soft while working, chill it for a few minutes before baking.
• Do not overfill the turnovers or they may leak during baking.

Variations

Blackberry Lemon Turnovers

Add extra lemon zest to the blackberry filling for a brighter flavor.

Blackberry Cream Cheese Danish Style

Leave the pastries open-faced instead of folding them into triangles.

Mixed Berry Turnovers

Use a combination of blackberries, raspberries, and blueberries.

Almond Blackberry Turnovers

Add ½ teaspoon almond extract to the cream cheese filling.

Storage

Store turnovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 300°F for a few minutes to crisp the pastry.

Freeze baked or unbaked turnovers for up to 2 months.

More desserts

• Blueberry Blondies
• Blackberry Coffee Cake