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Mixed Berry Turnovers

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Prep Time: 15 minutes
Cook Time: 25 minutes
Freeze Time: 1 hour
Total Time: 1 hour 40 minutes
Calories: 261kcal
Servings: 8 Serves
Metric - Imperial

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.
Chef's Tips
Let the berry compote cool completely before filling the pastry — warm filling will start to melt the butter in the pastry and make it difficult to seal properly.
Press the edges firmly and evenly with a fork — any gaps will let the filling leak out and burn during baking or frying.
Don't skip freezing the turnovers before frying — this firms up the pastry and filling so they hold their shape in the hot oil instead of bursting open.
Storage & Reheating
Unbaked, sealed turnovers can be frozen for up to 4 months (as noted), ready to fry from frozen. Baked or fried turnovers are best eaten fresh, but will keep in the fridge for up to 2 days — reheat in the oven or air fryer at 180°C (350°F) for a few minutes to re-crisp the pastry; the microwave will make it soggy.
Serving 150gCalories 261kcalCarbohydrates 35.9gProtein 3.4gFat 11.8gSaturated Fat 5.1gPolyunsaturated Fat 2.06gMonounsaturated Fat 8.36gTrans Fat 0.1gCholesterol 20.5mgSodium 78.13mgPotassium 43mgFiber 3.3gSugar 15.8gVitamin A 69IUVitamin C 9mgCalcium 59.7mgIron 1.3mg