Blackberry Turnovers

Products Used

254

Ingredients

Preheat oven to 375°F.
Thaw puff pastry according to manufacturer’s directions.
In a medium bowl, add blackberries, lemon zest, granulated sugar, salt, and flour. Gently toss to combine and evenly coat blackberries.
Beat egg with a fork until completely blended. Set aside along with a pastry brush.
Gently roll out each sheet of puff pastry to be slightly larger. Cut puff pastry sheet into 8 squares.
Brush a thin layer of beaten egg on 2 joining sides of each square.
Divide blackberry filling evenly between squares.
Fold each square in half to create a triangle and gently seal edges. Transfer to a parchment-lined baking sheet.
Brush remaining egg wash on the top of each turnover. Use a sharp knife to cut a small gash in each turnover for venting. Sprinkle with turbinado.
Bake for 25-35 minutes until deep golden brown.
Remove from oven and let cool.

Imperial Sugar Insight

Frozen blackberries may be used in place of fresh. If using frozen blackberries, thaw completely first. Thoroughly drain the liquid from the thawed berries, then proceed as directed.
Recipe developed for Imperial Sugar by Amy Nash @houseofnasheats.

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