These super quick and easy Blackberry Fruit Turnovers are flaky and light with a sweet but still tart fruit filling wrapped in puff pastry. They're a great alternative to crumble or jam in bramble picking season and ideal all year as a warm dessert or grab and go snack!
1tspIcing Sugar (Confectioner's Sugar) - for dusting
100gIcing Sugar (Confectioner's Sugar)
Make the Filling
Add 250g Blackberries to a small saucepan along with 1 tbsp Cornflour.
Turn the berries in the cornflour until they’re coated. Try to make sure that there isn’t any cornflour just sitting on the bottom of the pan.
Add 40g Caster Sugar to the berries and start to heat the pan over a gentle heat.
Keep stirring the berries (do not under any circumstances walk away). The sugar will start to melt and the berries will start to release their juices.
Cook for around 5 minutes until the berries are mostly soft. Use your spatula to crush some of the berries whilst leaving others whole or nearly whole.
Take the filling off the heat and leave it to cool thoroughly. If you are in a rush, transfer it to a bowl rather than leaving it in the pan.
Make the Turnovers
Preheat the oven to 200c fan | 200c | 390c or equivalent. Line a medium baking tin.
Beat 1 Egg in a small bowl ready for the egg wash.
Unroll a 320g Puff Pastry sheet. Or roll out pastry until around ½ cm thick. Use a sharp knife to cut the pastry into 6 squares. They will be roughly 11cm or 4 ½“ square.
Make the pastries one at a time. Don’t be tempted to work in batches or the filling will end up everywhere. So take one square and either lay in on the lined baking tray or on your board with space around it.
Use a pastry brush to brush egg along two adjoining sides of the pastry square.
Spoon around 40g of the cooled filling mix onto the centre of the pastry. Try to keep it away from the edges and largely towards the sides with the egg wash.
Bring the un egg-washed corner of the pastry over the filling to meet the opposite corner. Work quickly to use your fingers to press the edges together.
Use a fork to press together the edges more. Don’t worry if some of the filling starts coming out and onto the pastry – it all adds to the final look.
Repeat with the remaining pastry squares and filling. Move each turnover onto the baking tray as you’re done.
Use more of the beaten egg to coat each of the pastries.
Generously sprinkle roughly 1 tbsp Demerara Sugar over the pastries.
Use the tip of a sharp knife to make some cuts in the top of each pastry. Make sure to cut the pastry all the way through to the filling.
Bake for 20 minutes or until the pastries are golden and bubbly.
Allow to cool a little on a rack before glazing.
Make the Blackberry Glaze
Push 3 Blackberries through a sieve into a mixing bowl. Discard the pips and pulp.
Measure 100g Icing Sugar and 1 tbsp Lemon Juice into the same bowl. Start to mix it all together.
Keep stirring until it has all combined. You can add a little extra lemon juice if needed but don't go in too early - it comes together all of a sudden.
Serve the Turnovers
Dust the turnovers with 1 tsp Icing Sugar and then drizzle over the glaze. Serve!
Please note that the nutrition estimates do not include the optional dusting and glaze.