Blackberry Turnovers with Rough Puff Pastry

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

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!

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 1 5

Refrigeration Time: 1 30

Total Time: 2 50

Servings:

Calories: 357kcal

Ingredients

Blackberry Jam

3 cups blackberries
¾ cup granulated sugar
3 Tablespoons lemon juice

Rough Puff

4 cups all purpose flour*
2 teaspoons salt
¾ teaspoon diastatic malt powder optional
1⅞ cup unsalted butter sliced and cold
1 teaspoon lemon juice
1 cup cold water

Egg Wash

1 large egg room temperature
1 Tablespoon water

Topping

decorative sugar optional

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 larger 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

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

Fresh or frozen blackberries can be used for the jam.
You can fill these turnovers with any flavor of jam! A couple of our favorites are Strawberry Jam and Raspberry Jam.
You can also use 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