Blackberry Turnovers

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.

4 Quick Tips For These Blackberry Turnovers

01 While cooking the jam, mash the berries with your wooden spoon!

02 Be careful to not over-mix the pastry dough.

03 Be sure to brush the edges and the outside of the turnovers with the egg wash!

04 Every oven bakes differently. Keep an eye on the turnovers!

White Line

Combine blackberries, sugar, and lemon juice. Cook until reduced by half and starting to thicken.


Combine flour, salt, and diastatic malt powder. Add butter. Mix on low speed until combined.


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


Turn out onto a floured surface. Roll into a 10"x14" rectangle.


Fold the top third down and the bottom third up. Turn over so the seam side is down. Repeat rolling and folding.


Wrap in plastic wrap. Refrigerate for 20 minutes. Repeat 2 turns, as before, and return to refrigerator. Repeat twice more


roll dough into a rectangle that is ⅛" thick. Cut into 5 inch squares.


Fill and shape each turnover.


Brush with egg wash and bake on 400 degrees F for 15 minutes. Turn oven down. Bake for 20 more minutes.


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