Mixed Berry Turnovers
These turnovers work two ways, and honestly, it’s worth trying both. Bake half for a golden, flaky crust, and freeze the rest to fry for something even more indulgent, puffed and crisp straight out of the oil.
The berry compote needs to cool completely before it goes anywhere near the pastry. Warm filling melts the butter in the pastry and makes it nearly impossible to seal properly.
Finished in cinnamon sugar and served with ice cream and fresh berries, these are a proper crowd-pleaser for a dinner party or a lazy weekend dessert.
Mixed Berry Turnovers
DESSERT · BAKING · MEDIUM
Two ways to enjoy the same filling
Pressing the edges firmly and evenly with a fork is what keeps the filling sealed in. Any gaps and the syrupy compote will leak out and burn in the oven or the oil.
Freezing the turnovers before frying firms up the pastry and filling, so they hold their shape properly in the hot oil instead of bursting open.
The cinnamon sugar coating ties both versions together, whether it's baked on for a crust or dusted on hot straight out of the fryer.
Mixed Berry Turnovers
Ingredients
- 8 Frozen Puff Pastry Sheets
- 500 g Frozen Mixed Berries
- 80 g Caster Sugar Fine
- 1 Lemon Juiced
- 1 Egg Beaten
- Vegetable Oil Enough To Fill Pan By ½
- Ice Cream To Serve
- Fresh Mint Garnish
- Fresh Berries To Serve
- Icing Sugar Dusting
Cinnamon Sugar
- 120 g Caster Sugar Fine
- 18 g Ground Cinnamon
Method
- To make the cinnamon sugar, combine the caster sugar and ground cinnamon in a bowl, mix, and set aside.
- In a saucepan, add the frozen berries, caster sugar and lemon juice. Place over high heat, stir, and bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes or until thick and syrupy. Remove from the heat and allow to cool.
- Slice the puff pastry sheets into 4 even-sized squares (see video for a recommendation) and evenly divide the cooled berry compote slightly off centre in each sheet. Fold the corner of the pastry toward the opposite side to create a triangle, and press the edges firmly with a fork to seal them up.
Baked
- Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
- Brush the sealed turnovers with egg wash and sprinkle with cinnamon sugar to create a nice crust.
- Place the turnovers onto the prepared baking tray and bake for 14-15 minutes or until golden.
Fried
- Pour enough vegetable oil into a large, high-rimmed pan or pot to fill it by half. Heat the oil to 180°C (350°F).
- Place the sealed turnovers into the freezer for a minimum of 1 hour, up to 4 months. Once frozen, fry the turnovers for 2-3 minutes or until golden and puffed, turning halfway. Remove and place onto a wire rack to drain. Dust with cinnamon sugar while hot.
To Serve
- Serve both the baked and fried turnovers with ice cream, fresh berries, mint and icing sugar. Dig in.
