Blackberry Turnovers with Rough Puff Pastry

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Bursting with summer flavor, these fresh Blackberry Turnovers with Rough Puff Pastry are the dessert you need to make right now. Made with homemade rough puff pastry, which is so much easier to make than you might think, and oh so flaky and delicious. Then, each turnover is filled with fresh summer blackberries and baked to golden perfection. These super cute and actually easy to make turnovers are simply delicious. The best part? You can swap the blackberries for your favorite berry, or use your favorite combination of berries! Either way, they are going to be everyone favorite treat. Serve at any time of day, breakfast, afternoon picnics, or a delicious summery dessert with a scoop of Ice Cream!

two blackberry turnover halves stacked on a white wood board with four more turnovers behind, a bowl of jam beside, with fresh berries, purple and white flowers around, glass of milk, and glass of antique utensils behind

About The Recipe

This week has been, to say the least, a little bit stressful. A lot has been going on and not all of our recipe ideas have been working out like we thought they would. So, when trying to think of what we could do that would be fun, new, interesting, and simply delicious…we came up with these blackberry turnovers!

Sounds crazy, I know. Rough puff pastry?! That stuff is hard!

Well, it’s actually not as hard as it may seem.

My mom has been making rough over puff pastry for over twenty years now, but she’s gotten the technique down to something so simple that even I can do it! Which, is really really awesome.

Though, when coming up with this recipe, the idea for the filling was actually was going to be mixed berry! When we went to the store to purchase what we needed, all of the berries were…not good. Some had mold, some were just not any good.

Thankfully, last Saturday, we purchased blackberries from our local farmers market!

So, our idea for mixed berry quickly became blackberry!

four turnovers on white wooden board with bow of jam, fresh blackberries, and purple flowerrs around

Though, after trying these turnovers, I wouldn’t have them any other way! With the addition of homemade jam as the filling, every bite is bursting with bright summery flavor and the rough puff is oh so flakey.

The best part? These turnovers are sturdy enough to be eaten by hand! So, they make a great picnic treat. But, they’re also just really good with a scoop of ice cream after dinner!

Rough Puff vs Puff Pastry?

Rough puff pastry is the easier version puff pastry (also known as full puff). Instead of folding in sheets of butter, you can fold in grated butter, which makes the process easier, faster, and it achieves the same results! This recipe, we actually mix in chunks of butter with a stand mixer. We found this process to be even EASIER and more efficient!

Reasons You Will Love These Blackberry Turnovers

  • The rough puff is actually SUPER easy to make.
  • The jam is only 3 ingredients.
  • Every bite is full of summer flavor.
  • Perfect treat for breakfast, brunch, afternoon picnics, or dessert.
  • Any fruit can be used in the filling!
close up of sliced blackberry turnover on white wood board with fresh blackberries, purple flowers, and bowl of jam beside, with more turnovers and a glass of milk behind

Equipement Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Jam:

  • Fresh Blackberries
  • Granulated Sugar
  • Lemon Juice
blackberries, sugar, and lemon juice on marble counter

For The Rough Puff:

flour, water, butter, salt, diastatic malt powder, and lemon juice on marble surface

The Egg Wash:

  • Large Egg
  • Water
egg and water in two bowls on marble surface

How To Make Blackberry Turnovers with Rough Puff Pastry

Step 1: Make the jam

Combine blackberries, sugar, and lemon juice in a large pot. Cook over medium-low heat for 20 minutes, or until jam starts to thicken. Let cool.

Step 2: Make the rough puff pastry dough

Combine flour, salt, and diastatic malt powder in the bowl of a stand mixer fitted with the paddle attachment. Add the butter. Mix on low speed until flour is completely coated with butter, leaving some small-ish chunks of butter.

Add lemon juice and water. Mix on low only to combine.

Step 3: Refrigerate and Fold

Form the dough into a rectangle. Wrap in plastic wrap and refrigerate for 20 minutes.

puff pastry wrapped in plastic wrap on marble surface

Turn out onto a floured surface and roll into a 10 inch by 14 inch rectangle.

Fold the top third down and the bottom third up. Rotate dough 90°.

Roll the dough into a 10 inch by 14 inch rectangle. Fold the top third down and the bottom third up.

Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes. Repeat two more times.

dough wrapped in plastic wrap on marble surface

Step 4: Make the egg wash

Whisk together the egg and the water until smooth. Set aside.

Step 5: Roll and cut

Remove the dough from the refrigerator after the final double turn and place on a lightly floured surface. Roll dough into a rectangle that is ⅛ inch thick.

Trim the sides and edges so you have sharp corners. Cut into 5 inch rectangles.

puff pastry cut into squares on marble surface

Step 6: Fill and shape

Place 6 squares of pastry on a lined sheet pan. Spoon 2 Tablespoons of blackberry jam near the edge of each square of dough, keeping about a ½” boarder. Brush the edges of the dough with the egg wash. Fold one corner over from the top to the bottom. Press to seal.

Step 7: Bake

Brush tops and sides of turnovers with egg wash. Sprinkle with decorative sugar, if desired.

Bake at 400 degrees F for 15 minutes. Reduce the oven temp to 375 degrees F and continue baking for an additional 20 minutes.

six baked turnovers on lined sheet pan

Rough Puff Pastry/Turnovers Troubleshooting

The dough is super sticky! When this happens, it’s generally due to too much water being added. The pastry can still be used, but it won’t work as well.

Why is my puff pastry dough-y after baking? Every oven bakes differently. Doughy/gluey pastry is underdone pastry.

All my jam spilled out while baking! This happens when the turnover is not properly sealed. The best way to do this is brush the edges with egg wash, then fold and press the dough together. Personally, I like to take fork afterwards and press it into the edges of the dough to ensure it’s sealed properly!

What To Serve with Blackberry Turnovers?

Turnovers happen to be a wonderful grab-and-go breakfast, snack, or even dessert! Though, if I’m being completely honest, I ADORE these turnovers with a scoop of Vanilla Ice Cream or a dollop of Chantilly Cream. You can even make a small amount of vanilla glaze (powdered sugar, milk, and vanilla extract) to drizzle over the top!

two halves of blackberry turnover stacked on a white wooden board with more turnovers behind

How To Store

Once the turnovers have cooled, you can store them in airtight container or zip top bag and keep in the fridge for about 1-2 days. You can also freeze them for up to 2 months! To reheat, simply allow to come to room temperature or pop in the microwave for 30 seconds – 1 minute.

Substitutions

  • Fresh or frozen blackberries can be used for the jam.
  • You can fill these turnovers with any flavored jam! A favorite of ours is Strawberry Jam or Raspberry Jam.
  • You can also used store-bought jam rather than make your own.
  • Store-bought puff pastry can be used, but we can’t guarantee baking times.

Looking for more recipes like this? Here are a few you may like: Homemade Blueberry Pop Tarts, Strawberry Jam Filled Brioche Doughnuts, No Bake Strawberries and Cream Cheesecake Bars, Blackberry Jam and Coconut Custard Tart

two halves of turnovers stacked on more turnovers on top of white wood board, with stack of plates and more turnovers behind

Expert Tips

  • While cooking the jam, mash the berries with your wooden spoon!
  • You can strain the seeds out if you want, but you will end up with much less jam and will not have enough to fill the turnovers.
  • When mixing the butter into the dry ingredients for the rough puff, be sure to leave some small-ish chunks of butter!
  • Do not add too much water to the dough!
  • Be careful to not over-mix.
  • Use the photos in the post above to help see the proper way to fold the pastry!
  • Don’t skip refrigerating. This is SUPER important.
  • When shaping the turnovers, form the jam into a small triangle to help prevent spillage.
  • Be sure to brush the edges and the outside of the turnovers with the egg wash!
  • Every oven bakes differently. Keep an eye on the turnovers!

When you make these Blackberry Turnovers with Rough Puff Pastry, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two blackberry turnover halves stacked on a white wood board with four more turnovers behind, a bowl of jam beside, with fresh berries, purple and white flowers around, glass of milk, and glass of antique utensils behind

Blackberry Turnovers with Rough Puff Pastry

Traci
Flakey, buttery, and loaded with jam! These Blackberry Turnovers with rough puff pastry are the perfect summertime treat. Great for breakfast, a quick snack, summer picnics, or even dessert!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 5 mins
Refrigeration Time 1 hr 30 mins
Total Time 2 hrs 50 mins
Course Desserts
Cuisine American
Servings 16
Calories 357 kcal

Ingredients
 

Blackberry Jam

  • 3 cups blackberries
  • ¾ cup granulated sugar
  • 3 Tablespoons lemon juice

Rough Puff

Egg Wash

  • 1 large egg, room temperature
  • 1 Tablespoon water

Topping

Instructions

Blackberry Jam

  • In a medium saucepan, combine blackberries, sugar, and lemon juice.
  • Cook and stir over medium heat, crushing the blackberries, until reduced by half and starting to thicken.
  • Remove from heat.

Rough Puff

  • Combine flour, salt, and diastatic malt powder in the bowl of a stand mixer fitted with the paddle attachment.
  • Add butter.
  • Mix on low speed until butter is evenly distributed, leaving some smaller chunks of butter.
  • Add lemon juice and water.
  • Mix on low only to combine.
  • Turn out onto a floured surface.
  • Form into a rectangle.
  • Wrap in plastic wrap.
  • Refrigerate for 20 minutes.
  • On a floured surface, roll into a 10"x14" rectangle.
  • Fold the bottom third up and the top third down.
  • Rotate dough 90°.
  • Roll into a 10"x14" rectangle, sprinkling the top with flour as necessary.
  • Fold the bottom third up and the top third down.
  • Wrap in plastic wrap.
  • Refrigerate for 20 minutes.
  • Repeat 2 turns, as before, and return to refrigerator for 20 minutes.
  • Repeat turns once more.
  • While dough is chilling the final time, heat oven to 400° F.
  • Make the egg wash by whisking together the egg and the water until smooth. Set aside.
  • Remove dough from refrigerator.
  • On a lightly floured surface, roll dough into a rectangle that is ⅛" thick.
  • Trim so that you have straight sides and sharp corners.
  • Cut into 5" squares.
  • Place 6 squares on a lined sheet pan.
  • Place 2 Tablespoons blackberry jam near the edge of each square of dough, keeping about a ½" boarder.
  • Brush the edges of the dough with the egg wash.
  • Fold one corner over from the top to the bottom.
  • Press to seal.
  • Brush tops and sides with egg wash
  • Sprinkle with decorative sugar, if desired.
  • Bake for 15 minutes.
  • Reduce heat to 375° F.
  • Continue baking for an additional 20 minutes.

Notes

Substitutions:
  • Fresh or frozen blackberries can be used for the jam.
  • You can fill these turnovers with any flavored jam! A favorite of ours is Strawberry Jam or Raspberry Jam.
  • You can also used store-bought jam rather than make your own.
  • Store-bought puff pastry can be used, but we can’t guarantee baking times.
 
Expert Tips:
  • While cooking the jam, mash the berries with your wooden spoon!
  • You can strain the seeds out if you want, but you will end up with much less jam and will not have enough to fill the turnovers.
  • When mixing the butter into the dry ingredients for the rough puff, be sure to leave some small-ish chunks of butter!
  • Do not add too much water to the dough!
  • Be careful to not over-mix.
  • Use the photos in the post above to help see the proper way to fold the pastry!
  • Don’t skip refrigerating. This is SUPER important.
  • When shaping the turnovers, form the jam into a small triangle to help prevent spillage.
  • Be sure to brush the edges and the outside of the turnovers with the egg wash!
  • Every oven bakes differently. Keep an eye on the turnovers!

Nutrition

Serving: 1turnoverCalories: 357kcalCarbohydrates: 35gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 300mgPotassium: 90mgFiber: 2gSugar: 11gVitamin A: 740IUVitamin C: 7mgCalcium: 22mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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