You'll be amazed at how easy it is to create these impressive Blackberry Peach Turnovers! This easy turnover recipe uses puff pastry and fresh fruit. It's so easy!
My grandparents owned a farm in the south central part of Missouri, and we visited about one weekend a month. My grandparents passed while I was still in school, and their land has long since been sold, but my time on their farm and sweet treats like these Blackberry Peach Turnovers fill my childhood memories.
Many of my memories revolve around things that just didn't happen in the city. And the lion's share of them are food related!
My grandma had a cellar stocked full of preserved and pickled fruits and veggies. She used "whole food" before it was cool. They raised chickens, and I got to gather little brown eggs, then chase the chickens around.
One time, my Grandma set out to butcher a chicken, and I watched in horror as the chicken ran around the yard sans head. A huge lesson on the circle of life, for sure! I caught crawdads and bluegill in the creek, and gigged frogs with my cousins. The small things in life were magical.
Every summer, my Mom and Grandma set my little hands to work picking blackberries. I would pick wild blackberries by the bucketful until the thorns had gotten the best of me. You see, the juice was always worth the squeeze.
I knew those blackberries would be made into things I loved.
Pie. Cobbler. Preserves. Totally worth it.
Everybody loves pie, but I don't feel like pie fits the modern party very well. In the age of cupcakes, cake balls, and all other manners of hand-held treats, sitting down with a pie plate and a fork doesn't fit.
These mini, hand-held pies allow for minimal fuss, no cutting and no utensils! A little slice of my childhood, just for you.
How to Make Turnovers
If you love these Blackberry Peach Turnovers, I think you'll also enjoy:
- 1 cup fresh blackberries
- ½ cup fresh peaches, peeled and chopped into small bits
- ⅓ cup sugar
- 2 tablespoon flour
- 1.5 tablespoon lemon juice
- pinch of nutmeg
- dash of almond extract (Less than ⅛ tsp, just a tiny splash. Be very careful, it can easily overpower the filling if too much is added)
- 1 egg, whisked and beaten
- Thawed Puff Pastry Sheets (I use the Pepperidge Farm box of 2 sheets, find in frozen aisle)
- sugar, to sprinkle on top of pies
- Preheat oven to 350.
- In a small mixing bowl, combine blackberries, peaches, sugar, flour, lemon juice and almond extract.
- On a floured surface, gently unfold one puff pastry sheet. Press inner folds to reattach if necessary.
- Flour the rim of a juice glass. Press into puff pastry sheet and turn the glass back and forth to cut a circle out of the pastry sheet. This yielded about 3'' round circles for me.
- Continue until 12 circles have been cut from the sheets.
- Place 6 circles on greased baking sheet, with at least one inch in between the circles.
- Fill each circle with 1 to 1.5 tbsp* blackberry mixture, mound in middle of circle. Top with another puff pastry circle, and then press their edges together with fingers.Seal edges with tines of fork dipped in whisked egg. Cut a cross in the top of the pie to allow for venting.
- Gently brush top of mini pies with whisked eggs and a dusting of sugar.
- Bake a 350 degrees for 15 minutes. Begin checking on pies around 10 minutes to ensure they don't over bake. Once portions of the pies start turning light brown, they are done.
- *Filling these pies with the right amount of filling can be tricky. 1 tablespoon isn't quite enough, but at 1.5 tablespoons, you will have to do some stretching to get the filling to fit. Remember that the blackberries will cook down some, so I think it's better to slightly over stuff them if you can. Do some experimenting, you really can't go wrong with these!