My Favorite Turnover Recipe

Bear with me, I’ve got a sweet tooth today. I woke up this morning and thought to myself, “Oh man. I reaaaally could use a blackberry turnover.” Nevermind that it’s something resembling 6am, and nevermind that they aren’t traditionally a breakfast food. This morning my brain was not to be dissuaded. A turnover I want and a turnover I must have! Sadly here I am at GiftTree, writing to you all about turnovers instead of baking them… but I assure you that when I get home, I will be whipping up a batch of these, which is a great (and also SIMPLE) recipe for blackberry turnovers.

Here’s the best reason this is a simple turnover recipe – for your turnover crust, you’ll just use a simple Pillsbury Grands (or similar) biscuit dough. The recipe should make 16 if you use all of the biscuits. And the turnovers can be frozen to eat at a later date, too.


Pastry crust:

2 – 16 oz. Packages of Pillsbury Grands refrigerated biscuit dough


4 cups of blackberries

½ cup of sugar


3 oz. Cream cheese, softened

1/3 cup powdered sugar

2 tablespoons of water

2 tablespoons flour

1 tablespoon sugar

1 tablespoon brown sugar

2 tablespoons butter, softened

½ teaspoon pure vanilla extract (no imitation extract – it matters!)

¼ cup butter, melted (keep separate from the softened butter)


  1. Preheat the oven to 350*
  2. Place the biscuit dough on a flat surface and roll the biscuits out until they are flat, then set them aside
  3. To make the filling, sprinkle the sugar over the berries, adding a tablespoon of water if needed to get the sugar to stick evenly to the berries. You can add slightly more sugar to taste if needed.
  4. Blend the cream cheese, powdered sugar and water together in one bowl
  5. In a separate bowl, mix your flour, sugar, brown sugar and vanilla extract
  6. Cut the butter in the flour/sugar/vanilla mixture until the entire bowl is a crumbly consistency
  7. Pick up your rolled-out biscuits. Put a generous spoonful of the berry filling in the center of each biscuit.
  8. You have two options with the icing – You can add a dollop of the icing inside the turnover at this point with the berries, or alternately you can wait until you’re done and then use a pastry bag to ice the outside. My preference is to take a dollop of the icing and put it on top of the berry filling inside of the turnover.
  9. Fold your full turnovers over to create a half-circle shape, and seal the edges by folding them over and pinching them together
  10. Dip the turnovers (carefully, as they are now full!) in the flour/sugar/vanilla mixture to get the outside coated in it
  11. Place the turnovers on a nonstick or greased cookie sheet
  12. Bake 12-15 minutes or until golden, then cool for at least 20 minutes
  13. ENJOY your blackberry turnovers!




1 Comment

  1. pinned b/c these look delicious!! thank you for posting!! xo

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