Berry Turnovers
Servings 8 turnovers
Equipment
- Baking Sheet
Ingredients
- 1 (17.3) oz package of puff pastry
- 6 oz fresh raspberries
- 6 oz fresh blackberries
- ⅓ cup white sugar
- 1 tbsp flour or cornstarch
- Zest from 1 small lemon
- Pinch of salt
- 1 egg, well beaten
- Turbinado sugar, to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Thaw the puff pastry according to package instructions.
- Gently toss together the raspberries, blackberries, sugar, flour, lemon zest, and salt until well combined.
- Gently roll out the puff pastry using a rolling pin to make it slightly larger, then cut it into 8 squares.
- Brush a thin layer of beaten egg on 2 joining sides of each square.
- Divide the berry mixture among all squares, fold each square in half, creating a triangle, and gently seal the edges with your fingers or a fork.
- Transfer to the lined baking sheet.
- Brush each turnover with the egg wash, then sprinkle with some turbinado sugar. Cut a slit in the top of each turnover for ventilation.
- Place into the oven and bake for 20-25 minutes or until golden brown. Remove and allow to cool for a few minutes before serving. Enjoy!