My Mixed Berry Turnovers are an easy non-fail dessert that will wow any last-minute guests at your table. This recipe is quite versatile in that the berries may be swapped out for any kind of frozen fruit. Serve warm with a scoop of vanilla ice cream.
Mixed Berry Turnovers
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 18 Servings
Ingredients
- 1 package (2 sheets) of puff pastry defrosted overnight in refrigerator
- 2 cups frozen mixed berries
- ¼ cup sugar
- Juice of 1 lemon
- 1 tsp corn starch plus 2 tbsp water
- 1 egg yolk and 1 tbsp water for egg wash
- Turbinado sugar (optional)
Instructions
- Preheat oven to 400 degree F and line two baking sheets with parchment paper.
- In a small pot, combine frozen berries, sugar, and lemon juice and cook on low heat for about ten minutes.
- In a small bowl, whisk together corn starch and water until dissolved completely.
- Add mixture to pot with berry mixture and stir.
- Allow mixture to thicken for about five minutes.
- Remove from heat and allow it to cool for ten minutes.
- Place one sheet of chilled puff pastry on lightly flour surface and use a pizza slicer or sharp knife to cute nine even squares.
- Place about one tablespoon of berry mixture in the center of each puff pastry square and fold to create triangles by pressing edges closed with fingers.
- Use a fork to press the edges together firmly.
- In a small bowl, whisk together egg yolk and water.
- Use a pastry brush to lightly coat the top of the pastry and sprinkle with turbinado sugar.
- Use a sharp knife to make a small slit over the top of pastry (optional).
- Repeat steps above until all puff pastry and berry filling is used.
- Bake for about 12 minutes or until pastries have puffed and look slightly brown on top.
- Serve warm.
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