These Blackberry turnovers are made with puff pastry and canned pie filling, they are super simple to make . Flaky dough holds in the fruity filling and then a little glaze is drizzled on them to add a touch of sweetness. This is the perfect dessert to throw together with a summer feel . Served alone or with a scoop of ice cream , these are just plain delicious . If you love this check out my Easy Blackberry cobbler .
Frequently asked Questions :
- Do I have to use puff pastry? You don’t have to but using it is the beauty of the recipe. Simple and delicious
- Do I have to use parchment paper ? Everything bakes better on it plus it makes for easy clean up
- Can I skip the egg wash? I don’t recommend it . It helps glue together the edges so they don’t pop open during baking
- What can I do with leftover pie filling? Serve it along side your turnovers or store it in the fridge. It is great on toast or biscuits
What you will need to make Blackberry Turnovers:
- Pastry puff
- Blackberry Pie Filling -I found mine at Wal-Mart
- Egg Wash
- Pizza cutter or knife to cut the dough
- Fork to crimp the edges
- Baking Sheet -Click here for my favorite
- Parchment paper
Cut each pastry puff in 6 equal pieces , making them as close to a square as possible.
Put about 1 to 2 tablespoons of blackberry pie filing in the center of the square. With your finger run a little egg wash around the edges of the square,
Fold the pastry puff into a triangle sealing the edges by pinching it , then crimp it with a fork.
If you have leftover pie filling serve it along side the turnovers for extra blackberry flavor.
Check out these other Summer desserts:
- 1 can Blackberry pie filling
- 1 box puff pastry
- 1 egg
- 1 TBSP water
- 1/4 cup powdered sugar
- 1-2 teaspoon milk to desired consistency
- Cut each pastry puff in 6 equal pieces , making them as close to a square as possible.
- Put about 1 to 2 tablespoons of blackberry pie filing in the center of the square.
- With your finger run a little egg wash around the edges of the square,
- Fold the pastry puff into a triangle sealing the edges by pinching it , then crimp it with a fork.
- Bake at 375 degrees for 20-25 minutes on a baking sheet lined with parchment paper
- While turnover are baking mix the glaze to desired consistency.
- Once the turnovers are done allow them to cool and drizzle them with glaze.