Blackberry Turnovers

What could be better than warm berry turnovers? If you are short on time, use any type of preserves or pie filling to stuff the turnovers. If you want to do the blackberry filling, you can do it the day before.

Ingredients:

1 (12 ounce) package frozen blackberries, thawed

3 Tablespoons blackberry preserves

1 sheet frozen puff pastry, thawed

1 cup confectioner’s (powdered) sugar

6 teaspoons water

Directions: Place the blackberries (along with any juice) in a saucepan and add the preserves. Cook on medium low 90 minutes, until thick. Remove from heat and pour into a bowl. Chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees F.

Roll out puff pastry lightly and cut into six squares. Turn each square to have a point facing you so that they are now diamond shapes. Place one Tablespoon of the blackberries in the lower half of the diamond and fold the top half over. Press edges to seal and cut a small slit in the top of each to let the steam escape. Bake for 25 minutes.

While the turnovers are baking, mix the confectioner’s sugar and water together to make a glaze. Remove the turnovers to a platter and let cool for 10 minutes. Use a fork or spoon to decorate each turnover with some glaze. These are good warm, at room temperature or even cold.

Note: You may have leftover blackberry jam here, which is awesome and can be refrigerated to use on toast or biscuits.