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.
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)
- Preheat the oven to 350*
- Place the biscuit dough on a flat surface and roll the biscuits out until they are flat, then set them aside
- 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.
- Blend the cream cheese, powdered sugar and water together in one bowl
- In a separate bowl, mix your flour, sugar, brown sugar and vanilla extract
- Cut the butter in the flour/sugar/vanilla mixture until the entire bowl is a crumbly consistency
- Pick up your rolled-out biscuits. Put a generous spoonful of the berry filling in the center of each biscuit.
- 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.
- Fold your full turnovers over to create a half-circle shape, and seal the edges by folding them over and pinching them together
- Dip the turnovers (carefully, as they are now full!) in the flour/sugar/vanilla mixture to get the outside coated in it
- Place the turnovers on a nonstick or greased cookie sheet
- Bake 12-15 minutes or until golden, then cool for at least 20 minutes
- ENJOY your blackberry turnovers!