These homemade mixed berry turnovers are a wonderfully easy dessert to make and really tasty. Top them with some turbinado sugar or vanilla icing but they are great just as they are as well. Check out how to makes these tasty treats below.
I don’t think there has ever been a time, even when I was seriously working out, when I would say no to a turnover. Normally apple is a go to for me but when berries are fresh in season I cannot get enough of them. One of the best things about this recipe is how easy it is. All you need is some puff pastry and fresh fruit and you are almost halfway there. Plus drizzling some icing or adding turbinado sugar is always a good idea.
In this recipe
While this is called a mixed berry turnover you can actually use any berry you want or any combination you would like as well just as long as you stay around 2 cups.
Puff pastry: will give the nice flakey layers that make this dessert irresistible. Substitute for gluten free or vegan options for those that have dietary restrictions.
Cornstarch: is a thickening agent. Berries have a lot of water and even with cooking it out you will want to make sure it doesn’t seep into the pastry to keep it from puffing up.
Berries: you can use any combination but if they are large than a blueberry you will want to chop or slice them before cooking. This will make filling the pastry easier.
Berry turnovers vs hand pies
While both are tasty there are a couple of differences between a turnover and hand pie. One of them tends to be the crust. Turnovers will be made with puff pastry, rough puff pastry, or even a pie crust however they are folded and sealed on the sides opposing the fold. So they can take on triangular, rectangular, or even half moon shapes. A hand pie consists of 2 pieces of dough with a filling sandwiched between them and sealed on all side. These can be of any shape but are classically round or rectangular.
Cooking the filling
Berries have a lot of liquid in them so you will need to cook them first. If you were to just place them in the puff pastry then the dough would not cook correctly and become soggy. The addition of the cornstarch will also help keep the filling more solid. In order to make sure the cornstarch dissolves properly you want to make a slurry with a little bit of water. This will prevent little cornstarch dumplings in your filling.
Make sure everything is cool
One of the most important part of this recipe is working with cool ingredients. If the filling is still too warm it will melt the butter in the puff pastry early and it will just leak out and not give you a good flakey pastry. Also if the dough has been sitting out too long it will also allow the flour to absorb the liquid in the butter and it will create a more rigid crust. If you want you can toss the sheet pan with the turnovers in the refrigerator for about 30 minutes and while the oven is warming up.
Looking for other fruit pastry recipes?
Homemade Mixed Berry Turnovers
- Sheet pan
- Mixing Bowl
- Parchment paper or silicone mat
- Heavy bottom sauce pan
- Knife or pizza cutter
- Rolling Pin
- 1 pound puff pastry
Mixed berry filling
- 1 cup strawberries roughly chopped
- ½ cup blackberries halved
- ½ cup blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons milk
- ½ tablespoon turbinado sugar optional
Making the berry filling
- In a saucepan add the sugar, lemon juice, lemon zest, strawberries, blackberries, and blueberries. Over medium high heat bring the filling mixture to a boil. The berries will release a lot of water. Cook until the liquid reduces by half.
- While the filling is cooking mix the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the filling. Allow to boil and cook for 3 minutes the remove from the heat.
- Place the filling in a metal bowl and place into an ice bath to help cool quickly.
Making the turnovers
- Preheat the oven to 400°F, 200°C, or gas mark 6.
- When the filling is almost done cooling (it only has to get to around room temperature) slice the puff pastry into 8 equal squares.
- Spoon about 2 tablespoons of filling onto the middle of each pastry square. Fold in half on the diagonal and use a fork to seal both sides. Place the turnovers on a sheet pan lined with parchment paper or a silicon mat.
- Whisk the egg and milk together and brush over the top of each turnover. Sprinkle with turbinado sugar and bake for 12-15 minutes or until the dough is a nice golden brown.
- Allow to cool completely before eating the filling can burn your mouth.