| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 8 turnovers |
Ingredients
- 4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed
- 4 1/2 cups (about 1 1/2 pounds) fresh blueberries, cut into 1/2-inch pieces
- 4 tablespoons cornstarch
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup orange juice
- 1 package frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 egg, beaten
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 400 degrees F.
- In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
- Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
- Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 159 mg |
Reviews
I had a variety of berries to use. I used strawberries, blueberries, and boysenberries. They were all fresh. The taste was wonderful. However, way too much for 8 turnovers as stated in the recipe. Also, only used HALF THE AMOUNT OF BERRIES…I ended up purchasing a small box of puff pastry-2 sheets. I did make them small. And still have a good 3 cups of filling. Yes, it will be good for over ice cream, or on pancakes. It will be eaten. AND really, cut a blueberry in half?
I HOPE THE STAFF OF FOOD NETWORK WILL REVIEW THIS RECIPE AND MAKE THE PROPER CHANGES TO THE INGREDIENT LIST!
I must be misunderstanding the instructions for blueberries. It says to cut blueberries into 1/2 inch pieces. What is that supposed be?
WOW!!! You outdid yourselves once again, Neelys! How incredibly easy and delicious!
I also do not understand why one or two reviewers marked this down just because there’s too much filling for pastry. Buy 2 boxes! Use it as an ice cream topping, or on top of short cake, pound cake, or brownies! This is absolutely a 5 star recipe, and so very easy to make – that’s the important thing to note.
I also do not understand why one or two reviewers marked this down just because there’s too much filling for pastry. Buy 2 boxes! Use it as an ice cream topping, or on top of short cake, pound cake, or brownies! This is absolutely a 5 star recipe, and so very easy to make – that’s the important thing to note.
Great easy recipe. Yes it makes to much sauce but you can use this as an ice cream topping or freeze it and use again. I also spread cream cheese on the pastry then the sauce and sealed it. Very good this way. Also cooked it around 12-13 minutes. Looks like you did a lot of work, but so simple!
This is soooo easy and fantastic! I have made it twice now, once with frozen mixed berries and then with frozen blueberries. I can’t even imagine how good this will be with FRESH berries soon to be in the market this summer. So little work for such great taste.
Great recipe. I’ll be making them again. I didn’t have fresh fruit so I used a 16 oz bag of frozen mixed berries and it still worked great. I also anticipated it making too much so I bought two boxes of puff pastry and it worked out to be exact. Mine also didn’t bake golden brown in 10 minutes, it was more like 20. (I also made a puff pastry with just chocolate chips for my son and heaven….definitely making more like that next time!!) 😉
I made them for my wife and son. They absolutely loved them. It was so simple to make and clean up was a breeze. I do agree with everyone else however….CUT it in half before you make it if you have small family like I do.
Made this recipe with a mix of berries (black, blue, straw, rasp) and came out good-tasting but quite messy. The syrupy part leaked and turned the puff pastry red. Also, they didn’t brown in 10 minutes. I left mine in for 12, and still not really browned…perhaps d/t the syrup issue. Still, I had one out of the oven and it was tasty!!!
I did use the leftover berries as a base for a berry crumble, which turned out great!
So simple and so yummy!! I changed the recipe a little… I used blackberries and strawberries and it was awesome!! I also cut the recipe in half and it worked just perfect. Keep up the great work Neelys!!
I would recommend cutting them down in size to 16 suares per sheet. Make square turnovers, putting in about a teaspoon of sauce. They end up being the size of a large cookie. Pair with brownies in a basket and you have 2 desserts.
I got many complements.
I got many complements.