• 2 Packages (6 ounces each) Driscoll's Blackberries
  • 1/4 Cup cane sugar or other sweetener of your choice
  • 2 Tablespoons lemon juice
  • 1 Tbsp. cornstarch
  • 1 sheet purchased frozen puff pastry, thawed according to package directions
  • 1 egg yolk
  • 1 Tbsp. heavy cream or water
  • 1/2 Cup confectioners’ sugar
  • 1 Tbsp. 2% milk
  1. PREHEAT oven to 400˚F.
  2. LINE a baking sheet with parchment paper. 
  3. PLACE 2 packages blackberries into a medium saucepan.
  4. ADD 1/4 cup sugar and 2 tablespoons lemon juice.
  5. SIMMER mixture over low heat until blackberries begin to soften and release juices, 2-4 minutes.
  6. ADD 1 tablespoon cornstarch.
  7. CONTINUE SIMMERING until sauce has thickened WHILE stirring gently, 1-2 minutes.
  8. SET ASIDE until cool.
  9. CUT 1 sheet puff pastry into 6 equal-sized pieces.
  10. ROLL out pieces to square as necessary.
  11. FILL half of each square with filling and LEAVE 1-inch space around edges.
  12. FOLD opposite corner over to form a triangle.
  13. CRIMP edges together tightly using tines of a fork.
  14. TRANSFER turnovers to prepared baking sheet.
  15. PLACE 1 egg yolk into a small bowl.
  16. ADD 1 tablespoon heavy cream.
  17. WHISK yolk mixture thoroughly.
  18. BRUSH turnovers lightly with egg wash.
  19. BAKE until golden, 12-15 minutes.
  20. PLACE 1/2 cup confectioners’ sugar into a small bowl.
  21. ADD 1 tablespoon milk.
  22. WHISK mixture until smooth and ADJUST glaze ingredients if too runny or too thick.
  23. DRIZZLE glaze over turnovers while still warm.
  24. SERVE Easy Blackberry Turnover warm.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g