We’ll be eating these for breakfast and dessert.
This recipe for easy Blackberry Turnovers makes the most of seasonalblackberries, transforming them into a dreamy mini-pie filling.
That’s right: No utensils required.
Credit: Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Kathleen Varner
You’ll want to use this amount of filling, as it will shrink down as it bakes.
If desired, re-crisp the pastries in the oven.
Stir together blackberries, granulated sugar, cornstarch, and lemon zest.
Divide mixture evenly among pastry squares.
Brush pastry edges with beaten egg.
Fold pastry squares in half to form triangles, gently stretching dough to cover filling.
Crimp edges to seal.
Place turnovers on a parchment paper-lined baking sheet.
Cut small slits in tops of turnovers; brush with beaten egg, and sprinkle evenly with turbinado sugar.
Bake at 375F until browned, about 30 minutes.
