Blackberry Turnovers
Blackberry Turnovers
Serve for breakfast, dessert, or anytime you are craving something sweet and fruity!
Ingredients
- 12 oz. blackberries
- 1/3 c. Firebee Elderberry Honey
- 2 Tbsp. water
- 1/4 tsp. salt
- 2 Tbsp. lemon juice
- 1 Tbsp. constarch
- 1 (17.3 oz) package puff pastry (2 sheets), thawed
- 1 egg
- 1 Tbsp. water
- 1/2 c. powdered sugar
- 2 Tbsp. milk
Instructions
Step 1
Place the blackberries, Firebee Elderberry Honey, salt, water, and lemon juice in a medium saucepan. Bring the mixture to a simmer over medium low heat, stirring frequently.
Step 2
Simmer the blackberry mixture for 3-4 minutes until the blackberries until they begin to break down and release their juices. Stir in the cornstarch and continue simmering for another 1-2 minutes, or until thickened. Remove from heat and allow to cool.
Step 3
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Step 4
Roll out the thawed pastry sheets on a lightly floured surface. Cut each into 4 pieces and spoon about 2 tablespoons of the blackberry filling into the center of each square.
Step 5
Make the egg wash by mixing the egg and water together. Brush the edges of each square and gently fold the square on the diagonal to make a triangle, trying not to get the filling toward the edges.
Step 6
Using a fork, press the edges together to seal them. Carefully transfer them to the prepared baking sheet and cut 3 slits in the top of each pastry to allow steam to escape.
Step 7
Bake for 18-20 minutes or until they are golden brown. Remove from the oven and allow to cool.
Step 8
To make the glaze, mix together the milk and powdered sugar until the desired consistency is reached, adding additional milk if it is too thick, or additional powdered sugar if it is too runny.
Step 9
Drizzle with the glaze right before serving and enjoy!
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