My Hubby LOVES These Turnovers!
Think about biting into the soft crispy crusts on these delicious Blackberry Turnovers. Slow down and savor the sweetness of the homemade jam and sweet blackberry icing, letting the excess squeeze out the edges. Mmmm…mmmm…mmm…It’s okay to use your fingers to catch every last bit of jam and icing.
These Blackberry Turnovers made with pastry crust are so delicious, especially in the morning with coffee or ice cold milk and a few fresh blackberries…or later in the day for a sweet break when you need it.
I even pick my own Backyard Blackberries! They are so juicy and fresh. I have so many berry canes that I freeze most for baking and eating over the cold winter. It's almost therapeutic to be out in the woods picking the berries. The only sounds are the birds, a distant car, and yes, maybe a mosquito or two. The solitariness of picking berries allows me to throw out all other thoughts. I concentrate on the firm softness of the berries, the deep purple black color, the abundance of more red and green berries yet to ripen and, of course, the juicy flavor as I pop one into my mouth.
These turnovers are easy to make the day before from fresh or frozen berries. I use Pepperidge Pastry Crusts with my homemade Blackberry Jam baked inside. No messing around with homemade pastry. Just purchase the best pastry crust you can.
It’s so quick and easy. Unfold the thawed crusts and cut your squares. Dollop about a tablespoon or more to fill the inside of the square, leaving an inch all around the edges. Wet all four edges of each square with a wet pastry brush. Fold over from one corner to the opposite corner to create a triangle. Crimp with a fork to seal. Bake. Ice. Enjoy. YUMMY!
I like the Pepperidge Pastry Crust found in the freezer section They’re easy to thaw, unfold, cut, fill with deliciousness, crimp, egg wash and bake. It doesn’t get any easier than that.
Prep your baking pan:
Line your baking sheets with parchment paper in case there’s any seepage of jam, and to make clean up easy.
Preheat your oven to 400F degrees about 20 minutes before you’re ready to bake:
The oven needs to be evenly heated, that’s why I start the oven at least 20 minutes before baking.
Gather up your Blackberry Turnovers Ingredients:
1 Package Frozen pastry crust (1-2 crusts), thawed
1 C Blackberry jam, homemade or store bought
Small bowl of water with pastry brush
Gather up your Egg Wash Ingredients:
1 Egg yolk
2 t Water
Gather up the Icing Ingredients:
1 C Powdered sugar
1 T Butter, melted
1 T Milk
¼ t Almond extract
1 t Blackberry jam for color
Mix up your Icing:
-Slowly whisk half the powdered sugar with the butter, half the milk, the almond extract and blackberry jam.
-Whisk in the rest of the powdered sugar.
-Whisk in more milk to get the drizzling consistency you like. (The hotter the turnovers, the more the icing will spread when you drizzle it on them.)
-Set icing aside. Stir again just before starting to drizzle it on the turnovers.
Unfold and dollop before baking:
-Set up a small bowl of water with a pastry brush. Set aside.
-In a small bowl, lightly beat the egg yolk and water with a fork to create your egg wash. Set aside.
-Unfold your thawed pastry crust(s), after following instructions on the package for the thawing step.
-Place them on parchment paper.
-If there are seams, press them lightly with a rolling pin or your fingers to bring seams together.
-With a pizza cutter or long sharp knife, cut the pastry crust into 8 squares. My package of Pepperidge Pastry Crusts contains two separate crusts. They are easy enough to cut into 4 squares, from each crust.
-Dollop about a tablespoon of jam onto the center of each crust square. There should be about an inch left bare on each of the four sides of each square.
-With a pastry brush, spread a thin line of water along all each of the four sides of each square.
-Fold one corner over on top of the opposite corner to form a triangle.
-Crimp (press) with a fork so that the edges are sealed together. You do not need to crimp the two folded sides.
-With the egg wash and a pasty brush, lightly spread over the tops of the turnovers to completely cover.
-Slide a wide spatula under each turnover and transfer to your parchment paper lined baking pan.
-Bake at 400F degrees for 12-15 minutes.
-Your turnovers will be a deep golden brown and puffed up for all that crispy deliciousness. Don’t underbake or the dough may be chewy on the bottom. The very first batch I baked, I underbaked and the dough just wasn’t as done on the bottom as I would have liked them to be.
-Let the turnovers cool on the pans for about 5-10 minutes. The crust on the bottom will continue to bake.
-While the turnovers are still warm, drizzle the icing on top.
-Serve immediately or let cool completely.
Storage:
-I like to store them on a plate in my closed cupboard or in a pastry box. When I’ve stored them in an airtight container, they tend to “weep” and the icing gets too wet. They have lasted for up to 3 days at my house – that’s because they get eaten up fairly fast.
-I do not freeze the turnovers after baking. They are so easy to make the night before that I just store them uncovered in the cupboard.
Enjoy your Blackberry Turnovers! Whoever you enjoy them with, “Bake your own Memories!”
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