Deviate from the apple turnover norm with these fruity and vibrant blackberry turnovers; perfect for making mid to late summer when wild blackberries are at their peak.
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Makes: 8 blackberry turnovers
1 (500g) packet puff pastry
85g caster sugar
1 tablespoon lemon juice
1 tablespoon orange zest
1 tablespoon milk
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease a baking tray.
On a floured surface, roll out the puff pastry to a 5mm thickness then cut into eight 15cm squares.
In a saucepan over a medium heat, combine the blackberries, half of the sugar, lemon juice and orange zest. Cook for 6 to 8 minutes until the blackberries begin to soften then mash and add the remainder of the sugar. Bring to the boil and stir until the liquid is syrupy.
Divide the mixture evenly between the squares (about 1 1/2 heaped tablespoons per turnover), laying the blackberry mixture in one half of the square. Fold the pastry over from one corner to another to make a triangle and press the edges together to seal. Transfer to the prepared baking tray and brush with milk.
Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and filling is piping hot. Remove from the oven and serve.