Wild Blackberry Turnovers

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Recipe photo

Wild Blackberry Turnovers

star rating (7) rate this recipe »
Published prior to 2008

If you keep your eyes open while walking on any rural lane in New Enland in late June, you'll see purplish-blue berries peeking out at you from the brush by the roadside. These turnovers capture summer's bounty inside an unusual honey-sweetened pastry dough that was developed by the Hawthorne Inn in Concord, Massachusetts.

Pastry
1/4 cup (3 ounces) honey or 1/2 cup granulated sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
2 large eggs
1 teaspoon vanilla
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt

Filling
4 cups fresh blackberries
2 tablespoons (1 ounce) melted butter
1 teaspoon cinnamon sweetened with sugar to taste (granulated or brown sugar may be used)
1 tablespoon King Arthur Unbleached All-Purpose Flour (for thickening)
less than 1/4 teaspoon nutmeg or lemon juice (optional)

To make the pastry: Cream the honey or sugar and butter; beat the eggs well into the mixture until light. Add the vanilla. Blend the All-Purpose Flour, baking powder and salt; add to the butter mixture. Blend until smooth; chill.

While the dough is chilling, preheat your oven to 400°F. Combine the filling ingredients and mix well. When the dough is stiff enough to be handled, turn out onto a floured board. Roll the dough out until it's about 1/4-inch in thickness. Cut it into 1 1/2 dozen 4-inch circles.

Assembly: Place a heaping tablespoon of the filling on the front half of each circle of dough. Fold the other half over the filling and pinch the edges together firmly. Prick the top with a fork. Dust lightly with cinnamon sugar.

Baking: Place on a lightly greased cookie sheet and bake for about 15 minutes or until golden. Remove from the oven and let cool for 15 to 20 minutes before eating (the filling will be hot enough to burn your mouth if you don't wait!) Yield: 18 turnovers.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.

Reviews

1
  • star rating 01/26/2014
  • Menzrob from KAF Community
  • Didn't care much for the crust...a bit dry for my taste. Did learn a valuable lesson as well. There's a reason the recipe calls for "fresh" blackberries! I had frozen and quickly realized they were going to be far too juicy for turnovers. Ended up cutting rounds and putting in muffin pan. Okay, but messy nonetheless. Oh well, pour a little cream over them and they'll not only taste good, but less dry as well.
  • star rating 08/31/2012
  • Krystal from Vancouver, wa
  • Tastes good but these are baby turnovers and I had a ton of filling left and overstuffed turnovers. Maybe the dough recipe needs doubled?
    Sorry to hear of the difficulty. Or you may need to roll the dough just a bit thinner the next time. Frank @ KAF
  • star rating 12/12/2010
  • countrygramma from KAF Community
  • I opted to go with the old timey pastry dough for turnovers, and I added a little more sugar and nutmeg to the filling. We liked it.
  • star rating 06/14/2010
  • Laura from Northern Virginia
  • This was only a so-so recipe. I didn't find that the filling had enough flavor to complement the blackberries. Perhaps I should have used more sugar and/or cinnamon.
  • star rating 06/11/2009
  • Diane from Pennsylvania
  • I agree with the other commentors, more of a cookie than a turnover. Would love to get my hands on a true blackberry turnover recipe. It was tasty. I see someone updated the picture on the recipe.
    Great observation! This turnover "crust" recipe does include ingredients not usually found in a pastry crust: sugar, baking powder, eggs, vanilla. This one is called an "unusual honey sweetened pastry dough". Maybe a more traditional pastry recipe with flour, fat, salt, and cold water or a puff pastry dough would meet your expectations for turnovers? Irene at KAF
  • star rating 06/05/2009
  • Stephanie from Indiana
  • Yeah I agree with the first commenter. The dough was closer to a shortbread than what I think of as a flaky turnover dough. It was very tasty though and I'd make it again! I made slightly larger turnovers than the recipe calls for. It was like a cookie stuffed with berries basically.
  • star rating 05/23/2009
  • from
  • The photo does not depict the dough recipe.
    I'll let the web team know. Frank from KAF.
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