Berry Turnovers 7 Foolproof Secrets for Perfect Results
Flaky, buttery pastry wrapped around a bright, jammy berry filling. This step-by-step guide shares chef-tested techniques for bakery-quality Berry Turnovers at home, including chilling cues, sealing tips, and a crisp golden finish.
Equipment
- Mixing bowls
- Whisk
- Small saucepan
- Rolling Pin
- Baking sheets
- Silicone baking mats or parchment
- Pizza cutter or sharp knife
- Pastry brush
Ingredients
Berry Filling
- 1 tsp cornstarch mix with warm water until smooth
- 1 tsp warm water to dissolve cornstarch
- 1 cup mixed berries about 150 g; 1/2 cup blueberries, 1/4 cup halved blackberries, 1/4 cup chopped strawberries
- 1 1/2 tbsp granulated sugar
- 1 tsp lemon juice fresh
Dough
- 1 1/3 cups all-purpose flour 166 g, spooned and leveled; plus extra for dusting
- 1 tsp granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter 170 g, very cold and cubed
- 6-8 tbsp ice cold water add gradually until dough clumps
Egg Wash and Topping
- 1 large egg beaten
- 2 tbsp milk to mix with egg
- coarse sugar optional, for sparkle and crunch
- vanilla icing optional, for drizzling after baking
Instructions
- Make the filling first so it can cool. Stir cornstarch and warm water until smooth. In a small saucepan over medium heat, combine berries, sugar, cornstarch mixture, and lemon juice. Stir gently, lightly pressing some berries to release juices, and simmer about 3 minutes until glossy and slightly thickened. Remove from heat and cool completely. Refrigerate up to 5 days.
- For the dough, whisk flour, sugar, and salt in a large bowl. Add cold cubed butter and toss to coat. Using fingertips, rub butter into flour just until flat flakes and small chunks remain. Keep butter visible for flaky layers.
- Add ice water 1 tablespoon at a time, tossing with hands. After about 4 tablespoons, begin lightly squeezing small clumps together. Add only enough water until the dough forms a shaggy mass that holds when pressed.
- Turn dough onto a lightly floured surface and pat into a rough 5×8 inch rectangle about 3/4–1 inch thick. Fold into thirds like a letter. Smooth cracks. Wrap tightly and refrigerate at least 2 hours and up to 24 hours.
- Roll and fold: On a lightly floured surface, roll to a 6×12 inch rectangle about 1/2 inch thick. Fold into thirds. Turn, then repeat the roll-and-fold 5 more times for a total of 6. Wrap and refrigerate at least 15 minutes and up to 24 hours.
- Line two rimmed baking sheets with parchment or silicone mats. Roll chilled dough into a 12 inch square. Cut into nine 4 inch squares and transfer to the prepared sheets.
- Fill each square with a heaping tablespoon of cooled berry filling. Fold one corner over to form a triangle and crimp edges firmly with a fork to seal. If dough softens, chill shaped turnovers 10 minutes before sealing.
- Chill turnovers 15–60 minutes to help them keep their shape. Preheat oven to 400°F (204°C). Whisk egg and milk. Brush tops and cut 3 small slits for steam. Sprinkle with coarse sugar if using.
- Bake 22–25 minutes until puffed and deep golden at the edges. Some butter may leak, which is normal. Cool at least 5 minutes before serving and drizzle with vanilla icing if desired.
- Storage: Keep covered 1 day at room temperature or up to 5 days refrigerated. Freeze up to 3 months; thaw and rewarm before serving.
Notes
Make Ahead: Filling keeps 5 days refrigerated. Dough may be chilled 24 hours after first fold, then rolled, folded, and chilled another 24 hours before shaping. Shaped turnovers can be frozen up to 1 month.
Best Results: Work cold and do not overfill. Seal edges well and chill before baking for maximum puff and minimal leaks.
Variations: Use all blueberries, blackberries, or strawberries. Add a spoon of cream cheese under the filling for a richer turnover.
Best Results: Work cold and do not overfill. Seal edges well and chill before baking for maximum puff and minimal leaks.
Variations: Use all blueberries, blackberries, or strawberries. Add a spoon of cream cheese under the filling for a richer turnover.