Blackberry turnovers are a fun way to start off a morning or a great way to end a meal. These hand pies filled with fresh blackberries are perfect for sharing.
I remember the first time I had a turnover that was not filled with apples. I was quite young and my mind was blown. Ever since then I have tried out all sorts of turnovers. These have been a fun recipe to create that always reminds me to keep playing with different flavors.
In this recipe
The recipe below calls for my short crust pastry dough. However it works just as well with puff pastry. Both of these will provide a light flaky crust. However if you plan on eating this with some ice cream I suggest using the short crust dough. It is a bit sturdier and tastes amazing smothered in ice cream.
It is very important to make sure that the blackberries have been cooked prior to baking this dessert. Otherwise there will be too much liquid and the dough will be soggy and it will leak out of the pastry. You can expect a little bit of juice leaking out but there shouldn’t be too much.
One of the ways to help combat the pastry from leaking is to leave as much of the thickened blackberry sauce in the pan. When filling the pastry dough try and get just the blackberries. There will be additional liquid in the blackberries that will be released when baking. Another tip is making sure that they compote has come to room temperature before using it as a filling.
By doing so it will keep the butter from getting too warm and allow the dough to seal better. Finally make sure to try and seal the pastry dough as best as possible. Using a fork to crimp the edges is helpful but unlike my photo make sure there is enough dough on top and bottom before crimping. By not doing so juice can leak out like in my photo.
Easy Iced Blackberry Turnovers
- Lined sheet pan
- Rolling Pin
- Pastry brush
- 1 short crust pastry dough
- 12 oz blackberries fresh or frozen, rinsed
- ½ cup powdered sugar
- ⅓ cup brown sugar
- 2 tbsp lemon juice
- 1½ tbsp cornstarch
- 1 egg yolk
- 2 tbsp milk
- ¼ tsp kosher salt
- Preheat the oven to 375°F or gas mark 5.
- In a saucepan over medium heat add blackberries, salt, and sugar. Cook until the blackberries start releasing their juice. While the blackberries are cooking mix 1½ tablespoons of the lemon juice with the cornstarch to make a slurry. Once the blackberries have been cooking for about 4-5 minutes add the cornstarch mixture and cook until the compote thickens. Set aside and allow to cool to room temperature.
- While the compote is cooling roll out the dough to a 12" x 18" rectangle. Cut into 6 equal squares and place on the lined sheet pan.
- Spoon the blackberries into the middle of each of the squares and fold in half along the diagonal. Seal the edges using a fork. Then poke a hole in the top of the turnover. Mix the egg yolk with a tablespoon of milk and brush over the tops of the turnovers.
- Bake for 20 - 30 minutes or until the crust is a golden brown.
- While the turnovers are cooling mix the remaining ½ tablespoon lemon juice, 1 tablespoon of milk, and powdered sugar. When the turnovers have cooled drizzle the icing over the top.