2 -3 tablespoons milk, for sealing and glazing pastry
2 -3 tablespoons brown sugar, for sprinkling
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 200 degrees C (gas mark 6). Lightly grease a baking tray.
Mix the cream cheese, sugar and cinnamon together in a bowl until thoroughly blended. Set aside.
To make the turnovers; Lightly flour your countertop and unroll the puff pastry. Cut into 6 equal squares. Place 2 tablespoons of the cream cheese mixture onto one side of each sqaure. Top with 6 to 8 blackberries, brush the edges with milk, then fold over to make a triangular turnover. Press the edges together firmly to seal, or crimp them with a fork.
Arrange the turnovers on the prepared baking tray. Brush each one with milk and sprinkle with brown sugar.
Bake in preheated oven for 10 -15 minutes, or until golden brown.
These are really simple to make, look fabulous and taste great. I was looking for various ways to use up a glut of frozen blackberries and this worked. The only tiny thing I would change for the inevitable 2nd batch is the amount of blackberries - the 300g was a bit too much to squeeze in for a batch of 6... or I could just make more i suppose Thanks for the recipe! - 11 Sep 2011
I made these as a quick dessert for an unexpected visit by friends. I as sceptical regarding the cream cheese but, They were delicious. I made them with frozen raspberries (it was January and getting fresh garden fruit at this time of year?) Anyway, I think I over filled them as they did rather explode, this didn't however reduce the enjoyment thankfully. I served them with cream or ice cream and were enjoyed by all. - 20 Jan 2016