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Berry Turnovers

Berry Turnovers

I surprised my kids with these delicious berry turnovers for breakfast recently and they both had huge smiles on their faces & loved them! These turnovers were easy to make because I used store bought puff pastry which is so wonderful to have on hand.  I also loved being able to use the local fresh berries for these little beauties.  These berry turnovers smelled fantastic as they baked and tasted so amazing – especially fresh from the oven. They will be made again…soon!

Berry Turnovers

How to Make Berry Turnovers

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Thaw the puff pastry according to package instructions.

Gently toss together the raspberries, blackberries, sugar, flour, and lemon zest until well combined.

Gently roll out the puff pastry to be slightly larger then cut them into 8 squares.

Brush a thin layer of beaten egg on 2 joining sides of each square.

Divide the berry mixture between all squares then fold each square in half creating a triangle and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.

Brush each turnover with the egg wash then sprinkle with turbinado sugar. Cut a slit in the top for ventilation.

Berry Turnovers

Place into the oven and bake for 20-25 minutes, or until golden brown. Remove and allow to cool for a few minutes before serving. Enjoy!

Berry Turnovers

 

Berry Turnovers

Berry Turnovers

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 8 turnovers
Author: Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 1 (17.3) oz package of puff pastry
  • 6 oz fresh raspberries
  • 6 oz fresh blackberries
  • 1/3 cup white sugar
  • 1 tbsp flour or cornstarch
  • Zest from 1 small lemon
  • Pinch of salt
  • 1 egg, well beaten
  • Turbinado sugar, to taste

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • Thaw the puff pastry according to package instructions. 
  • Gently toss together the raspberries, blackberries, sugar, flour, lemon zest, and salt until well combined.
  • Gently roll out the puff pastry using a rolling pin to be slightly larger then cut them into 8 squares. 
  • Brush a thin layer of beaten egg on 2 joining sides of each square.
  • Divide the berry mixture between all squares then fold each square in half creating a triangle then gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet. 
  • Brush each turnover with the egg wash then sprinkle with some turbinado sugar. Cut a slit in the top of each turnover for ventilation. 
  • Place into the oven and bake for 20-25 minutes, or until golden brown. Remove and allow to cool for a few minutes before serving. Enjoy!
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7 Comments

  1. This might have to be the next breakfast treat I make my daughter. Love that it’s so fruit-filled!

  2. That looks so easy! I’m sure everyone enjoyed them. Plus, you can make them with so much less sugar than a bakery would use. Given the heat, I’m sure early morning is the only time you even want to turn on the oven.

  3. How much flour is supposed to be used ? I don’t see a measurement.

    1. Anna,

      Thanks for letting me know it was missing. I use 1 tablespoon of flour or cornstarch. I have corrected the recipe.

      -Pam