Puff pastry turnovers filled with a quick mixed berry jam, topped with sliced almonds and a sprinkling of cinnamon sugar. Mixed berry turnovers are perfect for breakfast or an afternoon pick-me-up!
It doesn’t get any easier than this!
Prepare semi-homemade breakfast pastries in less than hour.
Customize these puff pastry turnovers with your choice of filling.
Try mixed berries during the summer. Use apple cinnamon filling during autumn. Perhaps fill it with cream cheese and lemon curd for springtime!
Puff Pastry Turnovers
These mixed berry turnovers are a quick and easy breakfast/afternoon snack/dessert.
They are absolutely perfect with a cup of tea, a mug of coffee, or my favorite- a scoop of ice cream!
If you’re not feeling fruity, you can also use Nutella, peanut butter, almond butter, ricotta cheese, or honey cream cheese to fill the puff pastry.
This version is filled with a super simple mixed berry jam made with a bag of frozen berries.
Quick Berry Jam
There are several ways to make jam.
Traditionally, fresh fruit is cooked down with sugar and pectin until thick (and until much of the moisture has been cooked way or evaporated). It can be a long process depending on the moisture content of the fruit.
Here’s an even faster way to make jam- use a bag of frozen fruit!
This recipe uses a pound bag of frozen mixed berries. The frozen berries are cooked down with sugar, lemon juice, and a cornstarch slurry.
How to assemble turnovers
- Add a rounded tablespoon of berry jam on one side of the square puff pastry.
Don’t get greedy with the filling. If you try to add more, it’s very likely that the filling will ooze out while baking.
2. Fold over the puff pastry square to make a triangle. Use a fork to crimp the edges. It’s best to do this to both sides of the triangle to ensure the pastry is sealed.
3. Brush a little egg wash over the pastry triangles.
4. Top with sliced almonds and a sprinkling of cinnamon sugar.
5. Pop them in the oven and half an hour later, you’ll have these flakey, buttery, fruity goodness.
These mixed berry turnovers are best enjoyed warm fresh from the oven.
If you have leftovers, gently reheat it in a toaster oven to warm up.
More Easy Puff Pastry Recipes
- Poached Pear Puff Pastry – The perfect dinner party dessert! It features pears poached in sweet vanilla cinnamon liquid and baked in a flakey puff pastry crust.
- Blackberry Cream Cheese Pastries – Puff pastry squares layered with cream cheese and fresh blackberries.
- Cinnamon Sugar Palmiers– Crunchy, buttery cookies made with puff pastry.
Mixed Berry Turnovers
Yield: makes 10
- 10 5-inch square puff pastry sheets*, thawed
- 10 Tablespoons quick mixed berry jam (recipe follows)
- 1 large egg
- pinch sea salt
- 2 teaspoon water
- ½ cup sliced almonds
- 2 Tablespoon turbinado sugar
- ½ teaspoon ground cinnamon
Quick Mixed Berry Jam:
- 16 oz frozen mixed berries
- 3 Tablespoon granulated sugar
- 2 Tablespoon lemon juice
- 2 Tablespoon cornstarch
- 2 Tablespoon water
- ½ teaspoon kosher salt
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Whisk together egg, salt, and water to create egg wash. Set aside. In a small bowl, mix together turbinado sugar and ground cinnamon. Set aside.
- Place puff pastry squares on baking sheet. Add a rounded 1 Tbsp of berry jam in the center of each puff pastry square. Take one end of the square and fold over jam to create a triangle.
- Use a fork to crimp the edges and seal the pastry triangle closed.
- Brush the tops of the pastry triangle with egg wash. Top with sliced almonds and cinnamon sugar mixture.
- Bake for 30-35 minutes until puff pastry edges have risen and puff pastry is golden brown in color. Remove from oven and let pastries cool in pan for 5 minutes before transferring to a wire rack to slightly cool. If desired, top with sifted powdered sugar before serving. Enjoy warm or at room temperature.
Quick Mixed Berry Jam:
- In a medium sauce pot, combine frozen berries, sugar, and lemon juice. Set over medium heat.
- Meanwhile, in a small bowl whisk together cornstarch and water. Add mixture to sauce pot. Add salt. Stir contents together and bring to boil.
- Stir frequently to prevent jam from burning along the sides of the pan. Allow to boil for about a minute to allow the cornstarch to cook out. Remove from heat. Transfer to another container and cool to room temperature. Keep chilled until ready to use.