Homemade Berry Turnovers
Total Time
4 hours
Prep Time
3 hours, 30 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(200)
Ingredients
9 turnovers
- 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
- 1 and 1/3 cups (166g) all-purpose flour
- 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
- 1 large egg
- 2 Tablespoon (30ml) milk
- optional: coarse sugar for topping
- optional: vanilla icing
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Preparation
Step 1
Make the filling first so it has time to cool: Whisk the cornstarch and water together until all the cornstarch has dissolved. Place the berries, sugar, cornstarch mixture, and lemon juice into a small saucepan over medium heat. Stir the mixture as it cooks, breaking up some of the berries. Bring it to a simmer and allow to simmer for 3 minutes, stirring constantly. Remove pan from the heat and cool completely. Once cool, filling can be covered and refrigerated for up to 5 days.
Step 2
Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them. Begin adding the ice cold water 1 Tablespoon at a time until dough forms 1 large shaggy clump in your bowl. Use your hands to toss the mixture together after you add each Tablespoon. Pour the shaggy clump of dough out onto a lightly floured work surface. Begin patting the dough down with lightly floured hands until it’s 3/4 – 1 inch thick, about a 5×8 inch rectangle. Fold the dough into thirds as if you were folding a business letter. Wrap it up tightly and refrigerate for at least 2 hours and up to 24 hours.
Step 3
Roll & Fold: Take the dough out of the refrigerator to begin the 'rolling and folding' process. Roll the dough into a 6 inch wide and 12 inch tall rectangle that’s 1/2 inch thick. Fold the rectangle into thirds. Turn it clockwise or counter clockwise and roll it out again. Repeat rolling and folding 4 more times for a total of 6 times. Wrap up/seal tightly and refrigerate for at least 15 minutes and up to 24 hours. Line two large baking sheets with parchment paper. Roll dough into a 12-inch square and cut into 9 4-inch squares. Transfer squares to prepared baking sheets.
Step 4
Spoon 1 heaping Tablespoon of filling into the center of each square. Fold one corner over the filling to make a triangle. Using a fork, crimp the edges of the turnovers together to seal. Chill the shaped turnovers in the refrigerator for at least 15 minutes and up to 1 hour.
Step 5
Preheat oven to 400°F (204°C). Whisk the egg and milk together. Brush on each turnover. Cut 3 slits into the tops of each to allow steam to escape. Bake for 22-25 minutes or until golden brown.
Step 6
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Chef's notes
Make Ahead & Freezing Instructions:
You can make the filling up to 5 days ahead of time. For the dough, prepare as instructed and refrigerate up to 24 hours. The dough can be frozen for up to 1 month after rolling and folding step. Thaw overnight in the refrigerator. In step 11, you can freeze the shaped turnovers for up to 1 month.
Mixed Berry Filling:
Feel free to substitute in raspberries. You can use all blueberries, blackberries, or strawberries instead. Raspberries are very juicy, so using all raspberries is not recommended. You can use frozen berries (don’t thaw) with no changes.
