BLACKBERRY TURNOVERS WITH BLACKBERRY SAUCE
3 cups blackberries
½ cup sugar
1 tablespoon + 1 teaspoon corn starch
2 tablespoon lemon juice, fresh squeezed
1 tablespoon lemon zest
2 sheets frozen puff pastry, thawed (I like Pepperidge Farms)
1 egg yolk
2 tablespoon heavy cream
2 cups blackberries
1 tablespoon lemon juice
1 ½ tablespoon cornstarch
⅓ cup powdered sugar
¼ cup water
Preheat oven to 400 degrees.
Combine the blackberries, sugar, corn starch, lemon juice and zest in a small bowl and toss to combine
Roll out the puff pastry dough sheets on a lightly floured countertop to a 12” x 12” squares. Cut each into 4 equal squares.
Divide the blackberry filling equally between the pastry squares and place a mound in the center of each square.
Beat the egg yolk and heavy together and brush the egg wash lightly on the edges of each square. Fold the dough, corner to corner, over the filling to create a triangle and crimp the edges with a fork to seal.
Place the turnovers on baking sheets lined with parchment paper and brush the tops with the remaining egg wash. Make three small slits in the top of each turnover using a sharp knife to allow steam to escape.
Bake for 15-20 minutes until puffed and golden.
While the turnovers bake, combine all of the sauce ingredients in a saucepan over medium heat and stir until thickened and bubbly.
Drizzle the sauce over the tops of the turnovers and dust with powdered sugar. A scoop of vanilla ice cream is also deeelish here!
*You could also top the turnovers with a lemon glaze. Combine 1 cup powdered sugar, 2 tablespoon milk, 1 teaspoon lemon zest, and ½ teaspoon lemon extract in a small bowl. Let turnovers cool for 10-15 minutes and drizzle glaze over the top.