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Homemade Berry Turnovers Recipe

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★★★★★

4.5 from 84 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/homemade-berry-turnovers-recipe/