Flaky Blackberry Turnovers

Thursday, August 30, 2012

Flaky Blackberry Turnover Recipe with step by step instructions and photos.

Flaky Blackberry Turnovers from Serena Bakes Simply From Scratch.

Warning this Flaky Blackberry Turnover recipe contains butter, lots, and lots of butter! This is the most delicious flaky crust I have ever come across and that is saying a lot since I make one heck of a pie crust. A handheld pie delivered straight from heaven! 

A while back I had won Dorie Greenspan's Baking From My Home To Yours and Around My French Table from Ann at Cooking Healthy For Me right before she went into semi retirement. We miss you Ann and your wonderful blog! I have been waiting to share a few of the delicious recipes out of the books with everyone but it seemed like something always came in the way until today. The last time the computer went on the fritz and I had lost all my pictures from the lap top, what a day that was... So I'm finally excited to share a new favorite Flaky Blackberry Turnovers adapted from Dorie Greenspan's Flaky Apple Turnovers.
Now go buy the Dorie Greenspan book's they are well worth the money and if nothing else drool over the photo's!

Mix sugar with sour cream and set aside.
Mix whole wheat pastry flour, all-purpose flour and salt. Cut in cold butter until mixture resembles course meal. Dorie recommended using your finger's. I found the finger's worked best at the end but cut in the butter with a pastry cutter or fork to begin with.
Gently stir in sour cream mixture to the flour mixture lifting and tossing and being careful not to over mix. Dough will be very soft at this point. Divide dough in two and wrap in plastic wrap and use plastic wrap to shape into a rectangle. Refrigerate 1 hour.
Roll dough into a 9" x 18" rectangle between two pieces of plastic wrap. 
This tip isn't from the book but I wanted to ensure extra flakiness so I spread 1 tablespoon room  temperature butter over the rolled out dough. Then Fold dough into thirds like a business letter.
Now repeat folding dough in the opposite direction.
You will end up with a nice square. Cover with plastic wrap and refrigerate for at least 2 hours. Repeat with remaining dough.
Mix blackberries, sugar and flour. Set aside.
Preheat oven to 375 degrees. Line 2 baking sheets with silpat or parchment paper. Roll dough approximately 1/8 inch thick. Cut into 4 1/2" rounds (I found a lid from a standard size yogurt container is 4 1/2 inches wide and had used that. Each sheet will yield 7 or 8 rounds. You can use scrapes and refrigerate to roll into additional turnovers. Repeat with remaining dough. Place rounds on lined baking sheets.
Fill each round with about 2 tablespoons berries (I used a slotted spoon to remove excess liquid from the berries as I filled the turnovers). Moisten the edge with a little water and fold turnovers in half using a fork to to crimp the edges of the dough. Poke four steam holes using a fork in the center of each turnover.
Dorie recommended an egg wash but I skipped that step and sprinkled each turnover with a pinch of sugar. Bake for 20-30 minutes ( rotate baking sheets 10 minutes into cooking) until turnovers are puffed, firm to the touch and golden brown. Remove to a cooling rack.

yield: 14-16
Nutrition facts: 279 calories, 7 grams fat
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Flaky Blackberry Turnovers

Flaky Blackberry Turnovers with easy to follow step by step photo instructions from Serena Bakes Simply From Scratch.
5 out of 5 based on 2 user ratings
prep time: 20 MINScook time: 30 MINStotal time: 50 mins


Flaky Pastry Crust
  • 1 cup Sour Cream
  • 1/2 cup Sugar
  • 4 cup All-Purpose or Whole Wheat Pastry Flour
  • 1 teaspoon Sea Salt
  • 1 1/2 cups Cold Butter, Cut Into Small Pieces
  • 2 tablespoons Room Temperature Butter
Blackberry Filling
  • 3 cups Blackberries
  • 1/3 cup Sugar
  • 3 tablespoons All-Purpose Flour
  • Additional Sugar For Dusting


Flaky Pastry Crust
  1. Stir sour cream and sugar together. Set aside
  2. Mix together flour, and salt. Cut cold butter into into the flour mixture, until mixture resembles course meal. Using a fork gently toss sour cream in with flour mixture. Dough will be very soft.
  3. Divide dough into two. Shape into a rectangle using plastic wrap and cover. Refrigerate dough at least 1 hour.
  4. Remove one piece of dough from the refrigerator and roll into a 9inch x 18inch rectangle between plastic wrap or parchment paper. Spread with room temperature butter and fold dough in thirds like a business letter. Repeat folding dough in thirds in opposite direction to end with a square. Wrap and refrigerate for 2 hours. Repeat with remaining dough.
Blackberry Filling
  1. Mix blackberries, sugar and flour. Set aside. If using frozen blackberries set aside until blackberries defrost.
  2. Preheat oven to 375 degrees. Line a baking sheets with silpat or parchment paper.
  3. Roll each piece of dough to 1/8inch thick. Cut out 4 1/2 inch rounds. You can gather scrapes, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
  4. Transfer each round to baking sheet and fill with 2 tablespoons blackberries.. Moisten edge of dough with a little water on your finger and fold turnovers in half, using a fork to crimp the edge of dough. Poke 4 steam holes using a fork in the center of each turnover.
  5. Sprinkle each turnover with a pinch of sugar.
  6. Bake for 20-30 minutes. Rotating baking sheets 10 minutes into baking. Bake until turnovers are puffed, firm to the touch and golden brown. Remove to a cooling rack.
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Flaky Blackberry Turnovers from serenabakessimplyfromscratch.com


  1. oh my!!! Those are to die for!!!

  2. Wow, these look so good!! I really wish I could reach through my screen :)

  3. Oh man...I wish I had one of these turnovers right now! :)

  4. I love blackberry cobbler, so I know I would love these. :) They look sooo yummy!

  5. OMG! These are so delicious & inviting! Love the pictures that just makes me drooling over the screen; Would love to have some now! Wish you a lovely weekend dear Serena! :)

  6. Wow ~ how delicious! I have Dorie Greenspan's Baking From My Home To Yours and baked made many of her recipes :)

  7. So I'm ashamed to say that I've never had a turnover unless it came from a fast food restaurant option. I might just have to treat myself and make these :) If I'm going to treat myself might as well load up on the butter!

  8. I made some today and they are delicious. Great recipe!

  9. These look yum! how I wish for some blackberries!

  10. have a lot of blackberries out side just made this recipe. i love it, not to hard quick an easy

  11. For the record, people in my office now bow down to me as I walk by. Not because of my advertising skills, but because I brought in these turnovers for the team on Monday. Unbelievable! Thanks tons.

  12. These remind me of empanadas. They are basically the same thing but more savory. I made these myself and they were delicious! Although you have to wait a long time the wait was definitely worth it!❤️

  13. Very excited to find this web site. My daughter and I love baking and want to do flaky pastry from scratch! So we look forward to visiting you more often. I do have one comment: For the sake of the environment and my children's future, I try not to use plastic wrap. Hope to get around using it in this recipe. Any suggestions? I know we don't need to use it - our great grandmother's didn't have it ;)

    1. Hi! Parchment paper would make a good substitute to plastic wrap. You might need to use a little more flour to keep it from sticking to the parchment paper.

  14. I absolutely LOVE Dorie's Baking cookbook. I make the Banana Bundt Cake recipe so much that the book opens up to that page on it's own! These look delicious!

  15. I love this recipe idea so much. I can't wait to try it!

  16. fantastic crust...delicious filling...first time turnovers...success!

  17. I thought they looked fabulous, but the instructions could use a little clarification. The instructions with the pictures are different than the ones that are with the recipe (regarding how long and when you leave the dough in the refrigerator). I did refrigerate it for one hour and then took it back out and rolled it into the rectangle and refrigerated it again for two more hours.

    This is still the goofiest pie dough I have ever tried to work with. I could barely get it off the plastic even when it was very cold. I have finally given up on your plastic idea and put it on my silicone rolling mat with flour and am doing it like a regular piecrust and that seems to be working pretty well. I just took my first test batch out of the oven and they look OK although the crust is really crackling apart, as though it was cobbler. And I rolled the crust a little bit thicker than the 1/8 inch you told me too. Sure hoping this works for Christmas dinner tomorrow :-)

  18. I made these and I would have to say that they are the best turnovers ever!!!~~hands down! I followed the recipe to a Tee and they turned out perfect. Loved the extra layering of butter-yum. My sweetie and I gobbled some up, we could barely wait for them to cool down a bit. I also froze some prior to cooking, to cook up at a later date. I also gave a few away to a nice neighbor~Thanks Serena!

  19. I just finished making the "dough". It is dry and crumbly. I followed the directions exactly I think I am going to have to add more sour cream to make it come together. Darn!


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