Berry-Port Puff Pastry Turnovers with Blueberry Glaze
a Weekend Gourmet Original
- Half a package of frozen puff pastry, thawed but still chilled
- 1 8-ounce container Driscoll's raspberries
- 1 8-ounce container Driscoll's blackberries
- 1/3 cup sugar
- 1.5 tbs. cornstarch
- 3 tbs. port wine
- 4 tbs. + 2 tbs. Bonne Maman Wild Blueberry jam
- 2-3 tbs. hot water
- 2 cups powdered sugar
Step 1: Preheat oven to 400. Line a large rimmed baking sheet with parchment paper and unroll the puff pastry. Cut the puff pastry into four large squares and set aside. Add the berries, sugar, cornstarch and port to a large measuring cup. Carefully combine until the berries are evenly coated with the other ingredients.
Step 2: Separate the squares of puff pastry, leaving a few inches between each. Place 1 heaping tbs. of the jam on each square, then top with approximately 1/3 cup of the berry mixture. Fold the corners of the squares down toward the point, making a triangle. Use a fork to firmly seal the edges of each turnover. Don't worry if a bit of the juice leaks and stains the sealed edges...when the pastries bake and turn brown, you won't see them. [NOTE: For a different presentation, you can also fold the squares like an egg roll by folding over the ends and rolling up.]
Step 3: Bake the turnovers until puffed and golden...about 20 minutes. Rotate the baking sheet halfway through to ensure even baking. While the pastries bake, make the glaze. Add the remaining 2 tbs. of the jam to a small bowl and add the water. Whisk to thin the jam to a more liquid consistency, then add the powdered sugar and whisk until completely incorporated and smooth. You want it to be thick enough to drizzle, but not so thick that it can't be piped out. The color will be a beautiful vibrant fuschia!
Step 4: Removed the baked turnovers from the baking sheet with a spatula and let them cool on a rack for about 20 minutes. When you're ready to serve, spoon the blueberry drizzle into a small plastic zip bag. Snip off the end of the bag and quickly pipe the drizzle onto each turnover.
These pastries are fantastic...bursting with berry flavor and a nice depth of flavor from the addition of port. The raspberries and blackberries provide a tart burst of flavor that's balanced by the sweet jam and blueberry drizzle. The addition of cornstarch allows the fruit filling to thicken slightly, which makes eating them less messy. I love the gorgeous pop of color from the brightly colored drizzle on top! These are a must try for your next weekend brunch. Everyone will rave about how gorgeous they are...and how amazing they taste. This recipe makes 4 large turnovers, but it can easily be doubled for a crowd.
Disclosure: I was provided Driscoll's berries and Bonne Maman jam to facilitate this post. I received no further compensation, and the opinions expressed are my own.