Puff pastry turnovers filled with a quick mixed berry jam, topped with sliced almonds and a sprinkling of cinnamon sugar. Perfect for breakfast or an afternoon pick-me-up!
Last month, our fridge/freezer decided to take a little vacation. Thinking it would only take a day or two to repair, Alex and I tried to salvage our perishable goods using coolers and bags of dry ice. However by the fifth day, we had had enough.
It was going to take two weeks to have the proper parts delivered and installed to get our fridge back in working order. We eventually succumbed and bought a mini fridge.
I had bags of frozen berries in the freezer. Once you thaw frozen fruits, there’s no going back. I tried to refreeze them (I know, I know. You’re not supposed to) and I was left with a block of unrecognizable mush. It wasn’t pretty, but I didn’t want to throw it out. I decided to make a quick jam and hope for the best.
Luckily, my efforts were rewarded! I used my re-frozen berries to make the simplest jam ever and stuffed them inside puff pastries.
These mixed berry turnovers are a quick and easy breakfast/afternoon snack/dessert. They’re 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.
Don’t get greedy with the filling. A rounded tablespoon of berry jam is more then enough. If you try to add more, it’s very likely that the filling will ooze out while baking.
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.
Brush a little egg wash over the pastry triangles. Top with sliced almonds and a sprinkling of cinnamon sugar.
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 get it back to it’s happy state.
Moral of the story, there’s always a solution. Whether it’s buying a mini-fridge or making jam using ugly fruits, you can find a way to make it work!
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
- 1/2 cup sliced almonds
- 2 Tablespoon turbinado sugar
- 1/2 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
- 1/2 teaspoon fine sea salt
- Preheat oven to 350 degrees 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. 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 allow to cool to room temperature. Keep chilled until ready to use.