My Recipe Box

Blackberry-Apple Turnovers


Yields twelve.

  • To learn more, read:
    A Pie in Hand
  • by from Fine Cooking
    Issue 106

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

For the dough
  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  • 2 Tbs. granulated sugar
  • 1/2 tsp. kosher salt
  • 6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  • 6 oz. cold cream cheese, cut into 6 pieces
  • 1/2 cup heavy cream
For the filling
  • 6 oz. (1-1/4 cups) blackberries, halved
  • 1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice
  • 1/2 cup light brown sugar
  • 1 Tbs. unbleached all-purpose flour
  • 1/2 tsp. ground allspice
  • 1/4 tsp. kosher salt
For assembly
  • 1 large egg yolk
  • Granulated sugar
Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers
Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)

Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

nutrition information (per serving):
Calories (kcal): 350, Fat (kcal): 21, Fat Calories (g): 190, Saturated Fat (g): 13, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 38, Polyunsaturated Fat (mg): 1, Sodium (g): 125, Cholesterol (g): 75, Fiber (g): 2,

Photo: Alexandra Grablewski

Excellent! This is my favorite new dessert. If you don't want the fuss of making your own dough, puff pastry sheets work well, too!

Excellent crust recipe. Everyone in my family thought it was the best turnover crust that I have made so far. I made a peach filling since they are in season. Huge hit in my family. Thank you Fine Cooking!!!

The crust needs more flavor... Any suggestions?

Really good. Easy to make. I split the dough in two and row out six at a time - easier to manipulate. I also used about one third whole grain spelt to bump up pastry flavor. Oh, and used blueberries only instead. I always have something in mind and change recipes to siute!

Not at all like a "poptart" dough. Baked up nice and light with flaky layers. Easy to handle and work with. The pies held up well to take in our picnic. Apple and Blackberry combo was delicious

My review is just for the pastry as I made a different fruit filling. I thought the pastry lacked flavor and was just too heavy. I prefer a lighter pastry for turnovers. This sort of reminded me of a pop tart. I will not use this pastry recipe again.

This was excellent. The dough was perfect and easy to handle. Will definitely make this again.

Excellent, really nice crust and it all tasted really good, esp. wih a bit of ice cream. Pretty easy to make.

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