Glazed Blueberry Blackberry Turnovers

These black and blue turnovers are worth every heavenly calorie, And with a crust as easy as pie, all you need to worry about is making the fruit filling.

AuthorMackieDifficultyBeginner

Turnovers
 ¾ cup Blueberries (fresh or frozen & thawed)
 ¾ cup Blackberries, halved (fresh or frozen & thawed)
 3 tbsp Sugar
 2 tsp Ginger
 2 tsp Lime juice
 ¼ tsp Salt
 2 tbsp Flour
Egg Wash
 1 Egg, beaten
 ¼ cup Heavy cream
 1 portion Pie crust

Turnovers
1

Preheat the oven to 350 degrees.

2

Toss all the ingredients in a medium bowl to combine.

Egg Wash
3

In a small bowl, beat the egg and heavy cream together until no streaks remain. Roll out the pie dough on a lightly floured surface, creating a 15 x 10 inch rectangle. Cut a thin border around the dough to square off the edges. Cut the dough in half lengthwise and then in thirds crosswise to form six different 5 inch squares. Brush the edges with the egg mixture, then mound about ¼ cup of the berry filling in 1 corner of each square.

4

Fold up the corner opposite the filling to create a triangle; press the edges of with a fork to seal. Place on a parchment paper lined baking sheet and brush with remaining egg mixture. Cut a 1 inch long slit in the center of each turnover. Bake until the pastry is golden brown and juices are running from the slits, roughly 35-45 minutes. Let cool on the baking sheet from hot to warm.

Ingredients

Turnovers
 ¾ cup Blueberries (fresh or frozen & thawed)
 ¾ cup Blackberries, halved (fresh or frozen & thawed)
 3 tbsp Sugar
 2 tsp Ginger
 2 tsp Lime juice
 ¼ tsp Salt
 2 tbsp Flour
Egg Wash
 1 Egg, beaten
 ¼ cup Heavy cream
 1 portion Pie crust

Directions

Turnovers
1

Preheat the oven to 350 degrees.

2

Toss all the ingredients in a medium bowl to combine.

Egg Wash
3

In a small bowl, beat the egg and heavy cream together until no streaks remain. Roll out the pie dough on a lightly floured surface, creating a 15 x 10 inch rectangle. Cut a thin border around the dough to square off the edges. Cut the dough in half lengthwise and then in thirds crosswise to form six different 5 inch squares. Brush the edges with the egg mixture, then mound about ¼ cup of the berry filling in 1 corner of each square.

4

Fold up the corner opposite the filling to create a triangle; press the edges of with a fork to seal. Place on a parchment paper lined baking sheet and brush with remaining egg mixture. Cut a 1 inch long slit in the center of each turnover. Bake until the pastry is golden brown and juices are running from the slits, roughly 35-45 minutes. Let cool on the baking sheet from hot to warm.

Glazed Blueberry Blackberry Turnovers

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published. Required fields are marked *