blackberry turnover on a white plate by rosevinecottagegirls.com

Organic Blackberry Turnovers

 
Delicious juicy blackberries wrapped in a flakey tender dough, these blackberry turnovers are out of this world. Turnovers are a lot like a fried pie or pastie but are not fried. The dough is a more delicate, puff pastry type of dough. They are so wonderful. This recipe will make 4 turnovers. 
 
We just love blackberries. They grow wild here around the cottage and for our entire childhood, we have walked to the woods to pick them with our boots, buckets, or baskets.  We would bring home gallons of dark delicious berries and grandma and mom would start to separate them and pick out the stems and other things that got into the baskets with the berries.  From there they would put some on cookie sheets and into the freezer for smoothies, yogurt and baking later in the season, some we would eat fresh, and still, more would go for the canning of jams, jellies, pie fillings, syrups, etc.
 
Today we are going to talk about one way to use them, making blackberry turnovers from scratch.
1/2 Teaspoon Celtic Sea Salt
1/2 Cup Organic Butter Divided
1/4 Cup Ice Water
1-2 Cups Blackberries
1/3 Cup Raw Sugar
1/2 Teaspoon Tapioca Flour (or 2 teaspoons Cornstarch)
1 Teaspoon Lemon Juice
2 Tablespoons Organic Free Range Egg (beaten)
1 1/2 Teaspoons Water
1/2 Cup Organic Powdered Sugar
1 Teaspoon Water
 

Directions:

In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle. 
 
Cut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of the rectangle to within 1/2 in. of edges. Fold an unbuttered third of dough over the middle third. Fold the remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
 
 Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
 
Farmhouse Kitchen Cooking
 

 

 
Meanwhile, in a small saucepan, combine the sugar, tapioca flour, or cornstarch. Add blackberries and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until blackberries are tender.  Remove from the heat. 
 
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold the dough overfilling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with the remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
 
Bake at 450° F. for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. 

Yield: 4 servings.
 

Organic Blackberry Turnovers

photo of the Rosevine Cottage Girls with their animals goats,

These delicious blackberry turnovers are so amazing! Cheyenne came up with these one day and it was such a wonderful treat. Plump and juicy blackberries are some of our favorite berries and grow wild here around the cottage. We have gone out in the summer with buckets every year since we were 2 yrs old to pick gallons of fresh berries.

Ingredients

  • Blackberry Turnover Ingredients:
  • 1 Cup Organic Flour
  • 1/2 Teaspoon Celtic Sea Salt
  • 1/2 Cup Organic Butter Divided
  • 1/4 Cup Ice Water
  • 1-2 Cups Blackberries
  • 1/3 Cup Raw Sugar
  • 1/2 Teaspoon Tapioca Flour (or 2 teaspoons Cornstarch)
  • 1 Teaspoon Lemon Juice
  • 2 Tablespoons Organic Free Range Egg (beaten)
  • 1 1/2 Teaspoons Water
  • 1/2 Cup Organic Powdered Sugar
  • 1 Teaspoon Water

Instructions

In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle. 
 
Cut remaining butter into thin slices. Starting at a short side of the dough, arrange half of the butter slices over two-thirds of the rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
 
 Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
 
Meanwhile, in a small saucepan, combine the sugar, tapioca flour, or cornstarch. Add blackberries and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until blackberries are tender.  Remove from the heat. 
 
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold the dough overfilling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with the remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
 
Bake at 450° F. for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. 

Yield: 4 servings.

Notes

For more recipes see rosevinecottagegirls.com

 
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