I'll be honest with you. I'm not a fan of blackberries. Ryan loves them. My mom loves them. Erin loves them. I couldn't care less whether I ate them or not. No, put some strawberries in front of me and I'll be all over them! But blackberries, eh. So, being the good wife/friend/daughter that I am, I purchased some fresh blackberries at the farmer's market and got to making some blackberry stuff. You'll see another blackberry recipe coming soon.
This is a super versatile recipe! And it's incredibly good (according to my feedback - because I didn't try them due to the not-too-crazy-about-blackberries thing). You can easily adjust the sugar to compensate for any change in fruit that you'd like. Are you like me and not crazy about blackberries? You could easily substitute raspberries or blueberries or even a bag of mixed berries. Just run with it honey!
Now, for a bit of shameless product placement. You heard me sing the praises of Instant ClearJel on the Free Form Peach Pie post. Well, you're going to hear it again. I love ClearJel. I told Erin that it was the best invention for pie since the crust! Do you absolutely, positively need ClearJel for this recipe? Well, no, but it certainly helps. You can certainly use cornstarch instead of ClearJel but here is what I have against cornstarch - it clumps and doesn't always thicken. I tried using cornstarch with this recipe because I know not everyone has ClearJel in their pantry and it never thickened. I whipped out my ClearJel and voila! Thickening! I was ecstatic - the recipe could go on. So I highly recommend that if you make fruit pie-ish things a lot, you need ClearJel in your pantry. (I learnt my precious ClearJel to Erin over the weekend where she made an amazing blueberry pie and that pie never once ran off into the pan after she began cutting her slices. I have converted her and she's requested a bag for Christmas. Now it is my mission to convert you!)
courtesy of Williams-Sonoma Fruit Desserts
1 c. Berries, fresh or thawed frozen
1/2 c. Sugar
2 Tbsp. Cornstarch (or ClearJel)
Pinch of salt
1 Sheet of Puff Pastry, Thawed according to instructions on package
Line a baking sheet with parchment paper (yes, this is important in case you have run off while everything is cooking away).
In a saucepan over low heat, combine your berries with 2 Tbsp. water, sugar, salt, and cornstarch/ClearJel.
Heat, stirring constantly until the mixture is jam-like and thick (about 5 minutes).
Let your jam cool completely in the fridge for 1 hour.
On a lightly floured surface, roll our your puff pastry to about a 10x10 square.
Cut the puff pastry into four even squares.
Preheat your oven to 375.
Divide the filling evenly between the four squares (around 2-3 Tbsp. for each turnover).
Brush the edges with water and fold over into a triangle, sealing the sides by pressing the sides closed with a fork.
Place the turnovers onto your prepared baking sheet, 2 inches apart, and place in the fridge for another 15 minutes.
Bake the turnovers for 25-35 minutes or until puffed and golden brown.
Let cool for 20 minutes.