Gorgeous Blackberry Turnovers

Blackberry turnovers are one of those beautifully simple pastries that look as stunning as they taste. I fill buttery, flaky pastry with juicy blackberries and bake them until golden and bubbling, then drizzle with a sweet glaze that takes them over the top. Whether I’m serving them for brunch, dessert, or a cozy afternoon treat, they always feel special—and they’re incredibly easy to make.

Why You’ll Love This Recipe

I love this recipe because it delivers bakery-quality results with minimal effort. The sweet-tart blackberries melt into a luscious filling, and the crisp golden crust gives that perfect handheld bite. I can make them with fresh or frozen berries, and they come together quickly—no complicated steps, just gorgeous results. They’re portable, pretty, and perfect for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets (thawed if frozen)

• Fresh or frozen blackberries

• Granulated sugar

• Cornstarch

• Lemon juice

• Egg (for egg wash)

Optional glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract or lemon zest

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I gently toss the blackberries with sugar, cornstarch, and lemon juice in a bowl, then set the mixture aside to let the juices start working.

3. I roll out the puff pastry slightly on a floured surface and cut it into even squares (usually 4 per sheet).

4. I place a spoonful of the blackberry filling in the center of each square, being careful not to overfill.

5. I fold the pastry over into a triangle and press the edges with a fork to seal.

6. I brush the tops with a beaten egg to help them turn golden in the oven.

7. I bake for 18–22 minutes, or until puffed and deeply golden.

8. While they cool slightly, I mix up the glaze and drizzle it over the warm turnovers before serving.

Servings and timing

This recipe makes 8 turnovers.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I mix in a handful of raspberries or blueberries for a mixed berry version. I’ve also added a spoonful of cream cheese inside for a creamy twist. If I want something more decadent, I drizzle with melted white chocolate instead of glaze. And for a rustic look, I skip the glaze entirely and sprinkle coarse sugar on top before baking for a crunchy finish.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. To reheat, I pop them in the oven at 350°F for 5–10 minutes to crisp up again. I avoid microwaving them since that softens the pastry. The turnovers also freeze well—I wrap them individually and reheat from frozen when I need a quick treat.

FAQs

Can I use frozen blackberries?

Yes, I’ve used frozen berries many times. I don’t thaw them—just toss with sugar, cornstarch, and lemon juice straight from the freezer.

How do I keep the filling from leaking out?

I make sure the edges are sealed well with a fork and don’t overfill. Chilling the turnovers for 10 minutes before baking also helps.

Can I make these ahead?

Definitely. I assemble the turnovers, place them on a baking sheet, and refrigerate until ready to bake. I’ve also frozen them unbaked and baked them straight from frozen (adding a few extra minutes).

What if I don’t have puff pastry?

I’ve used pie dough in a pinch. It gives a more rustic finish, but still tastes great—just a little less flaky.

Can I make a glaze without dairy?

Yes, I’ve made it with almond milk or water and a splash of lemon juice. It still turns out smooth and sweet.

Conclusion

These gorgeous blackberry turnovers are one of my favorite go-to pastries when I want something fresh, fruity, and beautiful. I love how easily they come together, yet they feel like something you’d find in a bakery window. Whether I’m baking for guests, family, or just myself, these turnovers always bring a little bit of wow to the table.