Wednesday, October 30, 2013

Berry-Port Puff Pastry Turnovers with Blueberry Glaze...Featuring Driscoll's Berries and Bonne Maman Jam

Those of you who are regular readers of The Weekend Gourmet know that I cook much more often than I bake. However, once the weather turns cooler in Fall, I'm ready to turn on my oven and bake up a few tasty treats. I've come up with some shortcuts for baking that save me time and result in delicious goodies. One of my secret ingredients is puff lets you make pastries very easily, and the end result is quite impressive. When my friends at Driscoll's asked me to create a recipe using their fantastic berries, I thawed out some frozen puff pastry and put on my thinking cap. Then, the kind folks at Bonne Maman sent me some of their all-natural French-inspired fruit jam. I knew the jam would make a great partner for my Driscoll's raspberries and blackberries. I had a flash of inspiration: what pairs well with berries? Port. I decided right then to make Berry-Port Puff Pastry Turnovers with Blueberry Glaze. 
These gorgeous pastries are ready for the oven in about 20 minutes, but the end result looks like you spent hours in the kitchen! Inside of each turnover is a generous spoonful of Bonne Maman's Wild Blueberry jam and a mixture of Driscoll's raspberries, blackberries and port wine. The vibrant fuschia drizzle is made with more of the blueberry jam that's thinned with hot water before being combined with powdered sugar. These turnovers are out-of-this-world good and ridiculously easy to make!

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.

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