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Flaky Blackberry Turnovers

Flaky Blackberry Turnovers
Prep time: 
Cook time: 
Total time: 
Serves: 14 servings
 
The crust of these turnovers is buttery with a slight hint of buttery. It's flaky and decadent.

Photo Credit: Food Network

Ingredients
  • 1 cup sour cream
  • ½ cup sugar
  • 4 cup all-purpose pastry flou
  • 1 tsp sea salt
  • 1½ cups cold butter, cut into small pieces
  • 2 tbsp room temperature butter
  • 3 cups blackberries
  • ⅓ cup sugar
  • 3 tbsp all-purpose flour
Instructions
  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 9" x 18" rectangle between plastic wrap or parchment paper.
  5. 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.
  6. Wrap and refrigerate for 2 hours. Repeat with remaining dough.
  7. Mix blackberries, sugar and flour. Set aside.
  8. Preheat oven to 375 degrees. Line a baking sheets with silpat or parchment paper.
  9. Roll each piece of dough to ⅛" thick. Cut out 4½" rounds.
  10. You can gather scraps, chill and re-roll dough to make additional turnovers. Each piece of dough will yield about 7 or 8 turnovers.
  11. Transfer each round to baking sheet and fill with 2 tbsp blackberries.
  12. 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.
  13. Sprinkle each turnover with a pinch of sugar.
  14. Bake for 20-30 minutes.
  15. Rotating baking sheets 10 minutes into baking, bake until turnovers are puffed, firm to the touch and golden brown.
  16. Remove to a cooling rack.

 

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