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+ servings
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

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Refrigeration Time: 1 hour 30 minutes
Total Time: 2 hours 50 minutes
Author: 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!


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



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.


  • 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!


Serving: 1turnover | Calories: 357kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 300mg | Potassium: 90mg | Fiber: 2g | Sugar: 11g | Vitamin A: 740IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg