Go Back

Mixed Berry Turnovers

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!
Yield: makes 10
Author: Maryanne Cabrera


  • 10 5-inch square puff pastry sheets*, thawed
  • 10 Tablespoons quick mixed berry jam (recipe follows)

Egg Wash:

  • 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.


I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.
All images and text © The Little Epicurean