Homemade Berry Turnovers Recipe

Introduction

These homemade berry turnovers are flaky, buttery pastries filled with a sweet and tangy mixed berry filling. Perfect for breakfast, dessert, or a special treat, they combine fresh fruit with a tender, layered dough that melts in your mouth.

Ingredients

• Berry Filling:
• 1 teaspoon cornstarch
• 1 teaspoon warm water
• 1 cup (about 150g) mixed berries (1/2 cup blueberries, 1/4 cup halved blackberries, 1/4 cup chopped strawberries)
• 1 and 1/2 Tablespoons (18g) granulated sugar
• 1 teaspoon lemon juice
• Dough:
• 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled), plus more for flouring
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, very cold and cubed
• 6–8 Tablespoons (90-120ml) ice cold water
• Egg Wash + Topping:
• 1 large egg
• 2 Tablespoons (30ml) milk
• Optional: coarse sugar for topping
• Optional: vanilla icing

Instructions

1. Step 1: Make the berry filling by whisking cornstarch and warm water until dissolved. In a small saucepan over medium heat, combine berries, sugar, cornstarch mixture, and lemon juice. Stir constantly, breaking up some berries as it simmers for 3 minutes. Remove from heat and cool completely. Refrigerate if not using immediately.
2. Step 2: Prepare the dough by whisking flour, sugar, and salt in a large bowl. Add cold cubed butter and gently toss and rub into the flour with your hands, keeping the butter in chunks.
3. Step 3: Add ice cold water 1 tablespoon at a time, tossing after each addition, until the dough forms a large shaggy clump. Use your hands to lightly press it together; do not overwork.
4. Step 4: Turn the dough onto a floured surface and pat into a 3/4–1 inch thick 5×8 inch rectangle. Fold into thirds like a letter, smooth cracks, then wrap tightly and refrigerate 2 to 24 hours.
5. Step 5: Roll out the chilled dough on a lightly floured surface into a 6×12 inch rectangle about 1/2 inch thick. Fold into thirds, turn, and repeat rolling and folding a total of six times. Wrap and refrigerate at least 15 minutes or freeze if desired.
6. Step 6: Preheat oven to 400°F (204°C). Roll dough into a 12-inch square and cut into nine 4-inch squares. Place on prepared baking sheets.
7. Step 7: Spoon about 1 heaping tablespoon of chilled filling onto each square. Fold over one corner to form a triangle and crimp edges with a fork to seal. Chill turnovers in refrigerator 15 minutes to 1 hour.
8. Step 8: Whisk egg and milk for egg wash. Brush each turnover and cut three slits on top for steam. Sprinkle coarse sugar if desired.
9. Step 9: Bake for 22-25 minutes until golden brown. Butter may leak; brush any leaking butter back on turnovers halfway through baking if you like.
10. Step 10: Let cool at least 5 minutes before serving. Drizzle with vanilla icing if desired.

Tips & Variations

• Use very cold butter and water to achieve flaky layers in the dough.
• Try different berries like raspberries or cherries for varied flavors.
• If the dough becomes sticky, chill it briefly before shaping to make handling easier.
• Freeze assembled turnovers before baking for convenient future treats.

Storage

Store leftover turnovers covered at room temperature for 1 day or in the refrigerator for up to 5 days. You can also freeze baked or unbaked turnovers up to 3 months. Reheat gently in the microwave for a few seconds before enjoying. Iced turnovers reheat best if warmed carefully to avoid melting the icing too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours after the first chill and even frozen after the rolling and folding step. Just thaw in the refrigerator before shaping.

What if my filling is too watery?

Make sure to dissolve the cornstarch fully and simmer the filling to help thicken it. Cool completely before filling to allow it to set and prevent soggy dough.

Homemade Berry Turnovers Recipe

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These homemade berry turnovers feature a flaky, buttery dough wrapped around a sweet and tangy mixed berry filling. Perfectly golden and easy to make, these turnovers are delightful as a breakfast treat or a dessert. The recipe involves creating a classic pastry dough with layers of butter, a luscious berry filling, rolling and folding the dough to develop flakiness, and baking until crisp and golden. Optional vanilla icing and coarse sugar topping add an extra special touch.

• Author: Sana
• Prep Time: 30 minutes (plus 2+ hours chilling time)
• Cook Time: 25 minutes
• Total Time: 3 hours (including chilling and baking)
• Yield: 9 turnovers 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Berry Filling

• 1 teaspoon cornstarch
• 1 teaspoon warm water
• 1 cup (about 150g) mixed berries (1/2 cup blueberries, 1/4 cup halved blackberries, 1/4 cup chopped strawberries)
• 1 and 1/2 Tablespoons (18g) granulated sugar
• 1 teaspoon lemon juice

Dough

• 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled), plus more for flouring
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, very cold and cubed
• 6–8 Tablespoons (90-120ml) ice cold water

Egg Wash + Topping

• 1 large egg
• 2 Tablespoons (30ml) milk
• Optional: coarse sugar for topping
• Optional: vanilla icing for drizzling

Instructions

1. Make the Filling: Whisk together cornstarch and warm water until dissolved. Combine berries, sugar, cornstarch mixture, and lemon juice in a small saucepan over medium heat. Stir constantly, breaking up some berries, and bring to a simmer. Simmer for 3 minutes then remove from heat and cool completely; the filling will thicken as it cools. Refrigerate if not using immediately.
2. Prepare the Dough: Whisk flour, sugar, and salt in a large bowl. Add cold cubed butter and toss lightly with hands, gently rubbing butter into flour without breaking it down. Gradually add ice cold water 1 tablespoon at a time, tossing after each addition until a shaggy dough clump forms, still with visible chunks of butter.
3. Shape and Chill Dough (1st Refrigeration): Transfer dough onto a floured surface and pat into a 3/4 –1 inch thick 5×8 inch rectangle. Fold into thirds (like a business letter), smooth cracks, wrap tightly in plastic wrap, and refrigerate at least 2 hours or up to 24 hours.
4. Roll & Fold Process: Remove dough, let rest 5 minutes if very stiff. Lightly flour surface and hands. Flatten dough gently into small square, then roll into a 6×12 inch rectangle 1/2 inch thick, flipping and flouring as needed to prevent sticking. Fold into thirds, turn, and repeat rolling and folding a total of 6 times to develop layers.
5. Chill Dough (2nd Refrigeration): Wrap dough tightly and refrigerate 15 minutes to 24 hours, or freeze if desired.
6. Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper or silicone mats to catch any butter drips during baking.
7. Shape Turnovers: Roll chilled dough into a 12-inch square on a floured surface. Cut into nine 4-inch squares with a pizza cutter or sharp knife. Transfer squares to baking sheets. Spoon 1 heaping tablespoon of cooled berry filling into the center of each square.
8. Fold and Seal: Fold one corner over filling to form a triangle. Crimp edges securely with a fork to seal. If dough is sticky and hard to seal, chill shaped turnovers 10 minutes.
9. Chill Turnovers: Refrigerate shaped turnovers, covered or uncovered, for at least 15 minutes and up to 1 hour (or freeze at this stage).
10. Preheat Oven & Apply Egg Wash: Preheat oven to 400°F (204°C). Whisk egg and milk together, brush over turnovers. Cut 3 slits in each to vent steam. Optionally sprinkle with coarse sugar.
11. Bake: Bake for 22-25 minutes or until golden brown and edges crisp. Butter may leak, which is normal; optionally brush leaked butter back on turnovers halfway through baking.
12. Cool and Serve: Remove from oven and cool at least 5 minutes. Drizzle with vanilla icing if desired. Store leftovers covered at room temperature for 1 day or refrigerated up to 5 days; freeze for up to 3 months. Reheat briefly before serving if desired.

Notes

• Keeping the butter very cold is crucial for flaky layers in the dough.
• If dough feels sticky, the butter may have warmed; the turnovers will still be tasty but less flaky.
• Folding and rolling the dough multiple times creates flaky layers similar to puff pastry.
• Rimmed baking sheets help catch butter drips; if unavailable, place an extra baking sheet beneath.
• Turnovers can be frozen before or after baking; thaw and reheat before serving.
• Vanilla icing adds sweetness and visual appeal but is optional.
• The filling can be made in advance and refrigerated up to 5 days.

Keywords: berry turnovers, homemade turnovers, flaky pastry, mixed berry dessert, breakfast pastry, fruit turnovers, baking recipe