Easy Mixed Berry Turnovers
8 servings These delicious and easy mixed berry turnovers are the perfect dessert, snack, or breakfast treat that will have your family and friends begging for more! Simple to make, they'll satisfy even the pickiest of eaters. With just a few ingredients, you can have these bakery-worthy pastries on the table in about an hour. To make mornings even easier, break up the work by making the filling one day and assembling the pastries the next, so they can be warm and ready without the early morning rush. Read more While this recipe includes instructions for a homemade berry filling, you can easily substitute your favorite canned pie filling – cherry, apple, or peach would all be delicious. For an extra touch of sweetness, feel free to make more glaze and completely cover the pastries, or simply dust them with powdered sugar after they've cooled. You could also add a sweet, crispy topping by sprinkling granulated or Demerara sugar over the egg-washed pastries before baking. Read less x saved ChefLynn Cool Cook February 4, 2025 1 h.1 h.1/5 1 h. 1 h. 1/5 Ingredients: Filling: 1 LB of mixed berries - defrosted (if frozen) or fresh1 cup of cranberries - dried1/3 cup of granulated sugar1 TBSP of lemon juice1 TSP of vanilla extract Pinch of kosher salt¼ cup of water¼ cup of cornstarch 1 LB of mixed berries - defrosted (if frozen) or fresh 1 cup of cranberries - dried 1/3 cup of granulated sugar 1 TBSP of lemon juice 1 TSP of vanilla extract Pinch of kosher salt ¼ cup of water ¼ cup of cornstarch Turnovers: Prepared filling1 package of puff pastry dough (with 2 sheets) Egg Wash (1 large egg beaten with a tsp of water) Prepared filling 1 package of puff pastry dough (with 2 sheets) Egg Wash (1 large egg beaten with a tsp of water) Tools: 1x Measuring Cups1x Measuring Spoons1x Medium Sauce Pan (4QT)1x Wooden Spoon or High-Temperature Silicone Spatula2x Small Mixing Bowl (about 1 QT)1x French Whisk1x Rolling Pin2x Baking Sheet with Parchment Paper or Silicone Matt1x Silicone Brush 1x Measuring Cups 1x Measuring Spoons 1x Medium Sauce Pan (4QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 2x Small Mixing Bowl (about 1 QT) 1x French Whisk 1x Rolling Pin 2x Baking Sheet with Parchment Paper or Silicone Matt 1x Silicone Brush Directions: 1. Filling: Let’s begin the preparation of the Easy Mixed Berry Turnovers. Place berries, cranberries, sugar, lemon juice, vanilla, and salt in a medium saucepan and bring to a boil over medium-high heat. In a small bowl or measuring cup, mix the cornstarch and water together. While the berry mixture is 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 of the slurry. Pour the thickened berry mixture into a bowl, cover, and refrigerate to cool. Place berries, cranberries, sugar, lemon juice, vanilla, and salt in a medium saucepan and bring to a boil over medium-high heat. In a small bowl or measuring cup, mix the cornstarch and water together. While the berry mixture is 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 of the slurry. Pour the thickened berry mixture into a bowl, cover, and refrigerate to cool. 2. Turnovers: Preheat the oven to 400°F and line baking sheets with parchment paper or silicone mats. Roll out the thawed puff pastry until it measures about 11 x 11″. Cut each sheet evenly into 4 squares. Place a square of puff pastries on the work surface in a diamond shape, with one corner close to you and the opposite corner away from you. Place ¼ to 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 desired, use the fork to press the edges together and crimp them. Repeat with the remaining pastry squares and filling, placing 4 on each baking sheet. Once they are all assembled, brush the tops with the remaining egg wash and make a couple of small slits on the top of each to allow steam to vent. Preheat the oven to 400°F and line baking sheets with parchment paper or silicone mats. Roll out the thawed puff pastry until it measures about 11 x 11″. Cut each sheet evenly into 4 squares. Place a square of puff pastries on the work surface in a diamond shape, with one corner close to you and the opposite corner away from you. Place ¼ to 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 desired, use the fork to press the edges together and crimp them. Repeat with the remaining pastry squares and filling, placing 4 on each baking sheet. Once they are all assembled, brush the tops with the remaining egg wash and make a couple of small slits on the top of each to allow steam to vent. 3. Bake Easy Mixed Berry Turnovers: Bake at 400°F for 25 to 30 minutes, until golden brown and puffed. Remove from the baking sheets and transfer to a rack to cool. Bake at 400°F for 25 to 30 minutes, until golden brown and puffed. Remove from the baking sheets and transfer to a rack to cool. 4. 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 drizzles. Once the pastries have cooled for about 15 to 20 minutes, drizzle with the glaze. Turnovers can be served right away while slightly warm and crisp, or they can be stored, covered, at room temperature for 4 to 5 days. Place the powdered sugar in a small bowl and add the lemon juice, a little at a time, until you have a consistency that drizzles. Once the pastries have cooled for about 15 to 20 minutes, drizzle with the glaze. Turnovers can be served right away while slightly warm and crisp, or they can be stored, covered, at room temperature for 4 to 5 days. Notes To maintain crispness the following day, do not add the glaze. Before serving, reheat the pastries in the oven at 400°F for a few minutes to re-crisp, and then add the glaze. To maintain crispness the following day, do not add the glaze. Before serving, reheat the pastries in the oven at 400°F for a few minutes to re-crisp, and then add the glaze. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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