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Golden Apple Blackberry Puff Turnovers are flaky, lightly sweet, and filled with gently spiced apples and blackberries that cook down just right
Golden Apple Blackberry Puff Turnovers made with flaky puff pastry and a spiced apple and blackberry filling. Easy to freeze and bake for a quick homemade dessert.
Why You Will Love and Enjoy Golden Apple Blackberry Puff Turnovers
- Flaky buttery pastry with warm cinnamon apples and juicy blackberries
- Perfect make-ahead treat you can bake straight from the freezer
- Simple ingredients, big homemade flavor
Flaky Puff Pastry with Spiced Apples and Juicy Blackberries.
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Golden Apple Blackberry Puff Turnovers
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 to 12 turnovers 1x
- Category: Desserts
- Method: Easy baking
Description
These Golden Apple Blackberry Puff Turnovers are flaky, fruity, and just sweet enough. They’re the kind of bake that makes your kitchen smell like you’ve been at it all afternoon, even though they’re wonderfully simple.
Ingredients
Apple and Blackberry Pie Filling
- 500 g apples, peeled and diced small
- 200 g blackberries
- 62.5 g – 5 tbsp sugar
- 5 ml – 1 tsp cinnamon
- 2.5 ml – 1/2 tsp allspice
Turnovers
- Ready-made puff pastry, cut into 10 cm squares
- 1 heaped tsp apple and blackberry filling per turnover
- Water, for sealing
- 1 egg, beaten for egg wash
- Demerara sugar, for sprinkling
Instructions
Apple and Blackberry Pie Filling
- Place 500 g peeled and diced apples in a heavy-based pan over a low heat.
- Let the apples simmer gently for 8 to 10 minutes, stirring now and then so they don’t catch on the bottom.
- Add 200 g blackberries, 5 Tbsp sugar, 1 tsp cinnamon, and 1/2 tsp allspice.
- Stir everything together and let it simmer for another 8 to 10 minutes.
- You’re looking for most of the liquid to evaporate so the filling is thick, not runny.
- Once thickened, remove from the heat and cool completely.
- This filling also works beautifully for crumbles or full-sized pies.
Turnovers
- Preheat your oven to 400⁰F (200⁰C) if baking straight away. Since these are baked from frozen, you’ll bake them later at 350⁰F (180⁰C).
- Line a baking tray with parchment paper.
- Place your ready-made puff pastry 10 cm squares on a lightly floured surface.
- Spoon 1 heaped tsp of completely cooled apple and blackberry filling into the center of each square. Don’t overfill or they’ll burst open in the oven.
- Brush water along two edges of each square. Fold one corner over to the opposite corner to form a triangle. Press the edges gently to seal, then use your forefinger to crimp and create a simple pattern along the edge. You can also press with a fork for extra sealing.
- Pierce the top layer of pastry with a fork, about 2 to 3 small holes per turnover. This lets steam escape and keeps them from puffing unevenly.
- Brush each turnover with beaten egg and sprinkle generously with Demerara sugar.
- Place the tray into the freezer and freeze until solid. Once frozen, you can transfer them to a container or freezer bag.
Bake from Frozen
- Bake straight from frozen at 350⁰F (180⁰C) for 25 to 30 minutes, or until the pastry is deeply golden and crisp underneath.
- Let them cool for at least 10 minutes before eating.
Notes
Created, prepared, tried, and tested Preshana
Golden Apple Blackberry Puff Turnovers are one of those bakes that make your kitchen smell incredible. Flaky pastry, soft spiced fruit, and that golden finish make them hard to resist.
Golden Apple Blackberry Puff Turnovers are satisfying from the first crisp bite to the last spoonful of spiced fruit tucked inside. The recipe keeps things practical with a thick filling, clear steps, and a freezer-friendly method so dessert is always within reach.
Anyone who enjoys flaky pastry and warm fruit will appreciate how reliable and adaptable this bake is. It is the kind of recipe that quickly becomes part of regular baking plans.
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great, I have the pastry, and the apples, and it’s blackberry time here so its a definite bake for tomorrow.
Awesome. Let me know how you like it please. 😊
These remind me so much of some that we have here in Mexico…maybe they are the same ☺!
Most probably. Try it and let me know what you think. Thank you.