Mixed Berry Turnovers are the perfect Summer dessert to use up any leftover berries you have! Make a double batch because they will go quick!
These triple berry turnovers are delicious Pastries that you can enjoy as a dessert or for breakfast. Try my Apple Turnovers and my Cherry Turnovers too!
Why You’ll Love These Pastries?
- Great for breakfast or dessert, they are easy to bake and ready for the family to enjoy in 2 hours.
- Make an extra batch and freeze them for later. Simply take them out of the freezer and bake until golden and delicious!
Sabrina’s Berry Turnovers Recipe
Summertime is all about enjoying the bounty of fresh berries and turning them into delicious, homemade desserts. When it comes to delectable berry-based treats, Berry Turnovers are a must-try. They make a delicious summer dessert or you can enjoy them with a cup of coffee as a treat for breakfast.
Recipe Card
Ingredients
Puff Pastry:
- 2 1/2 cups flour
- 1/8 teaspoon salt
- 2 cups unsalted butter , frozen and diced
- 1 teaspoon lemon juice , or vodka
- 1/2 cup ice water
Berry Filling:
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/4 cup blackberries
- 1 tablespoon cornstarch
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Topping:
- 1 large egg white
- 1 tablespoon water
- 1/4 cup coarse sanding sugar
Instructions
Puff Pastry:
- Add flour and salt to your food processor and pulse to mix.
- Add in the frozen butter and pulse until it just makes small pea sized chunks and crumbs.
- Through the chute in a very thin stream add the lemon juice and ice water until it just barely comes to make a ball.
- Remove the dough, pat into a disc and wrap in plastic wrap.
- Refrigerate for 1 hour, then freeze for 20 minutes.
Filling:
- Mix the blueberries, raspberries, blackberries, cornstarch, sugar, lemon juice and lemon zest.
To Finish:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- On a lightly floured surface roll the dough out to a 12×18" rectangle.
- Cut the dough into 6 squares.
- Add 2 tablespoons of filling to the middle of each square, then fold it into a triangle and press the edges closed with a fork.
- Mix the egg whites and water, then brush it over the pastry.
- Sprinkle with coarse sanding sugar, then carefully place onto the baking sheet.
- Bake for 20-25 minutes or until golden brown.
Nutrition
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Note from Sabrina
The secret to baking puff pastry is to keep the puff pastry cold as much as possible before baking. You want the butter to melt very slowly for the perfect flaky crust. Brush the puff pastry dough with an egg wash before baking to get a beautiful golden color with a glossy finish.
Table of contents
About this Recipe
These turnovers are a perfect way to use any leftover berry mixture from other Pies and Pastries since you only need ¾ cups fresh berries total. These delightful pastries are a combination of flaky, buttery puff pastry and a sweet jammy mixed berry filling, and the perfect summer dessert. These sweet turnovers are completely homemade including the dough, but don’t be intimidated! The rough puff pastry, made from scratch with a handful of basic ingredients, is simpler than traditional puff pastry but promises the same flakiness and buttery goodness. The simple fresh berry filling is the perfect amount of sweet with a jam-like texture.
What is a Turnover?
Turnovers are delicious little triangles of buttery flaky pastry stuffed with jammy fillings that are either sweet or savory. They are made by folding small squares of dough over a filling, creating a pocket or “turnover” shape. While sometimes there are many types of fillings, sweet apple, triple berry, and blueberry turnovers are some of the most popular.
Ingredients
- Puff Pastry: Normal puff pastry might seem intimidating because it’s quite a bit of work, but this easy puff pastry dough comes together in a food processor. The rough puff pastry recipe is made with cold cubed butter, ice cold water, and either lemon juice or vodka. The frozen butter and ice water keeps the puff pastry cold for the perfect buttery, flaky pastry.
- Mixed Berries: A delicious mixture of fresh blueberries, blackberries and raspberries makes the filling naturally sweet, fruity and slightly tart. You can swap in different berries, just use a single fruit like blueberry turnovers, or use other fruit like apples.
- Sugar: Even though berries are naturally sweet, a little sugar makes these fruity turnovers even sweeter. It also draws out the berry juice and thickens it to make a more jammy filling.
- Cornstarch: Cornstarch is a thickening agent that helps to bind the berry juices together, creating a jam-like mixed berry filling that won’t leak out of the turnovers.
- Lemon Juice: The citrusy touch of fresh lemon juice and zest brightens the fruity flavor, balancing the sweetness of the berries and adding a refreshing tang.
- Egg White: The egg white wash gives the turnovers a beautiful golden sheen and helps the coarse sanding sugar adhere to the pastry, providing a delightful crunch and sweetness to the crust.
Can this be made ahead of time?
Yes, these turnovers can be made ahead of time to streamline your baking process. Prepare the them as instructed up to the point of assembly. Instead of baking immediately, place the assembled turnovers on a parchment-lined baking sheet and freeze them for about 1 hour. Once frozen, transfer them to a freezer-safe container or bag. When you’re ready to bake, proceed with the egg wash, sanding sugar, and baking instructions, allowing for a few extra minutes of baking time due to the turnovers being frozen.
Serving Ideas
They turnovers have a simple crunchy sugar topping but if you want them even sweeter, you can always make a powdered sugar glaze. Serve them warm like a berry pie with a scoop of Vanilla Ice Cream or Strawberry Ice Cream for an indulgent Summer dessert.
How to Store
- Store: Once cooled, store the turnovers in an airtight container at room temperature for up to 3 days. You can also keep them in the refrigerator for about a week.
- Reheat: To reheat the turnovers and keep them flaky, pop them in the oven or air fryer for 2-3 minutes until they are hot and crispy again.
- Freeze: Berry Turnovers can be frozen before baking (see make ahead section) or after baking. To freeze baked turnovers, let them cool completely, then wrap each turnover individually with plastic wrap and store them in a freezer-safe container or bag for up to 2 months.
Frequent Questions
Turnovers typically use puff pastry, while hand pies are made with regular pie crust, which tends to be denser and less flaky than puff pastry. Also, hand pies tend to have a thicker layer of filling where the puff pastry turnovers are closer to equal parts filling and pastry.
Rough puff pastry has chunks of butter roughly blended into the dough similar to a pie crust dough, until a ball forms. Classic puff pastry has the butter rolled into the dough in layers, folding the dough over the chunks of butter, adding more butter, and repeating, often chilling the dough between folds for ice cold butter. Rough puff pastry dough is much easier and quicker to make since you can use a food processor and you only need to chill it once. The trade off is that you do sacrifice the many flaky layers of rolled puff pastry sheets, however you still get crispy, buttery pastry with the rough method.
Puff pastry can become soggy if it absorbs too much moisture during baking or if it is undercooked. To prevent sogginess, avoid overfilling the pastry with wet fillings, and ensure the oven is at the correct temperature and the pastry is fully baked until it turns golden and crisp.
Chilling the assembled turnovers before baking helps to firm up the pastry and prevent excessive spreading during baking, and help them hold their shape. You also want to make sure to crimp the edges sealed, not just fold the dough over.
Variations
- Frozen Berries: You can use frozen berries if fresh ones are not readily available. Just make sure to thaw them before using and pat them dry to prevent excess moisture in the filling.
- Fruit: Instead of triple berry turnovers, use mixed tropical fruits like pineapple and mangoes, or stick to traditional fruit fillings like peaches, pears, apples, or plums.
- Cinnamon Apple: Make a cinnamon apple filling by combining finely diced apples with sugar, cinnamon, fresh lemon juice, and cornstarch.
- Pumpkin: During the fall, make some Pumpkin Turnovers by combining Pumpkin Puree, brown sugar or maple syrup and Pumpkin Pie Spice. Top with cinnamon sugar instead of just sanding sugar.
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