Description
Buttery puff pastry turnovers filled with sweet-tart blackberry compote and drizzled with vanilla glaze. These elegant handheld pastries are perfect for brunch or afternoon tea!
Ingredients
Scale
- For Filling:
- 2 cups (240g) fresh blackberries
- ¼ cup (50g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- Pinch of salt
- For Pastry:
- 1 sheet frozen puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
- For Glaze:
- ½ cup (60g) powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make filling: In saucepan, combine blackberries, sugar, lemon juice/zest, and cornstarch. Cook over medium 5-7 minutes until thickened. Remove from heat; stir in vanilla and salt. Cool completely.
- Prep pastry: Roll out puff pastry to 12-inch square. Cut into 4 equal squares.
- Fill: Spoon 2 tbsp filling onto each square. Brush edges with water.
- Fold: Diagonally fold pastry over filling. Crimp edges with fork to seal.
- Bake: Brush with beaten egg, sprinkle with sugar. Bake at 400°F (200°C) for 18-20 minutes until golden.
- Glaze: Whisk glaze ingredients; drizzle over cooled turnovers.
Notes
- Prevent soggy bottoms: Chill assembled turnovers 15 minutes before baking
- Frozen berries work too – no need to thaw, just add 1 extra tbsp cornstarch
- Make ahead: Freeze unbaked turnovers, then bake straight from freezer (+5 mins)
- Garnish with: Lemon zest or crushed freeze-dried blackberries
- Storage: Best day-of but keep 2 days at room temperature
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 turnover
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg