Peach and Blackberry Turnovers

Peach and Blackberry Turnovers Recipe

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Helpful Tips

Prep Time:
15 minutes + pastry

Cook Time:
30 minutes

Servings:
8

Difficulty:
medium

Prep Time:
15 minutes + pastry

Cook Time:
30 minutes

Servings:
8

Difficulty:
medium

INGREDIENTS

  • 1 batch quick pastry
  • 1 C. fresh blackberries
  • 1 1/2 C. peeled, diced fresh peaches
  • 5 Tbsp. granulated sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 2 tsp. lemon zest
  • 1 egg
  • 2 Tbsp. turbinado (raw) sugar

DIRECTIONS

  1. Prepare quick pastry recipe as directed.
  2. Preheat oven to 375°F. and line a baking sheet with parchment paper.
  3. Divide the pastry into two halves and roll each half into a 12×12 square on a floured surface. Cut each square into 4 squares for a total of 8.
  4. In a bowl, mix the blackberries, peaches, sugar, corn starch, and lemon zest. Stir well.
  5. Portion 1/4 cup of berry mixture onto the center of each square of dough.
  6. Beat egg in a small dish and brush the edges of all the pastry squares.
  7. Fold each pastry over to form a triangle and press the seams together.
  8. Brush the tops of each triangle with more egg and sprinkle with turbinado sugar.
  9. Bake for 25-30 minutes or until golden and bubbly.
  10. Allow to cool for 15 minutes before serving.
Helpful Tips

If using frozen fruit, thaw completely and drain well before adding the remaining ingredients.

Nutrition

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