Easy Mixed Berry Turnovers
These easy, delicious mixed berry turnovers make a perfect dessert, snack, or breakfast treat.
Equipment
- 2 baking sheets
- medium sauce pan
- measuring cups and spoons
- rubber spatula
- small bowl
- Rolling Pin
- pastry brush
Ingredients
For the filling
- 1 lb frozen mixed berries
- 1 cup dried cranberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- pinch kosher salt
- 1/4 cup water
- 1/4 cup cornstarch
For the turnovers
- prepared filling
- 1 package puff pastry sheets 2 sheets
- 1 large egg beaten with a tsp of water
For the glaze
- 3-4 tbsp powdered sugar
- 1 tbsp lemon juice
Instructions
For the filling
- Place berries, cranberries, sugar, lemon juice, vanilla, and salt in a medium sauce pan and bring to a boil over medium high heat.
- Mix the cornstarch and water together in a small bowl or measuring cup.
- With the berry mixture boiling slowly add the cornstarch slurry a little at a time until the mixture thickens to a jam like texture. You may not need all the slurry.
- Place the thickened berry mixture in a bowl, cover and refrigerate to cool
For the turnovers
- Preheat the oven to 4000 degrees F and line baking sheets with parchment paper or silicone mats.
- Roll out the thawed puff pastry until it measures 11 X 11 inches.
- Cut each sheet evenly in to 4 squares.
- Place a square of puff pastry on the work surface in a diamond with one corner close to you and the opposite corner away from you.
- Place 1/4 - 1/3 cup of the cooled berry mixture just below the center of the pastry piece.
- Brush all four sides of the pastry square with the egg wash and fold it over the filling into a triangle pressing the edges to seal.
- If you like you can use the tines of a fork to press it together and crimp the edges.
- Repeat with the remaining pastry squares and filling putting 4 on each baking sheet.
- Once they are all done brush the tops with the remaining egg wash and make a couple small slits in the top of each to allow steam to vent.
- Bake at 400 for 25 - 30 minutes until golden brown and puffed
- Remove from the baking sheets to a rack to cool.
For the glaze
- Place the powdered sugar in a small bowl and add the lemon juice a little at a time until you have a consistency that will drizzle.
- Once the pastries have cooled for about 15 - 20 minutes drizzle over the glaze.
- The turnovers can be served right away slightly warm and crisp. Or they can be left covered on the counter for 4 - 5 days.
Notes
If you want to have them crispy the following day don't add the glaze. Before you want to serve them you can put them back in the oven at 400 for a few minutes to re-crisp the pastry and then add the glaze.