¡Las empanadas de mora son tan fáciles de hacer como deliciosas! Su relleno casero, perfectamente sencillo, se envuelve en hojaldre y se rocía con un glaseado de dos ingredientes. ¡Estas empanadas desaparecerán en un abrir y cerrar de ojos!
¿Te apetece más postres con frutos rojos? ¡ Prueba mis mini tartas de fresa , mi tarta de arándanos y mi shortcake de fresa para disfrutar de la temporada de frutos rojos!
Las empanadas de mora, a veces llamadas “pasteles de mano”, son afrutadas, dulces, hojaldradas y perfectas para el verano. Este postre es ideal para hornear, llevar y llevar. Las moras frescas están de temporada y este postre las aprovecha al máximo. (¡También se pueden usar moras congeladas!)
¡Podéis hacer una tanda o varias porque estas pequeñas delicias seguro se acaban más rápido que las vacaciones de verano!
Empanada vs. Pastel de mano
¿Cuál es la diferencia entre una empanada y un pastel de mano? ¡La corteza! Los pasteles de mano suelen usar corteza, mientras que las empanadas usan una masa. Para esta receta, usamos hojaldre comprado.
Receta fácil de empanadillas
¡Súper fácil y buenísimo! ¿Por qué me encanta este postre?
- ¡Está riquísimo! El relleno de fruta casero es mucho mejor que el de lata. Las moras jugosas y el jugo de limón recién exprimido realzan el sabor, creando una combinación dulce y ligeramente ácida.
- El montaje es facilísimo. El hojaldre precocido es la solución perfecta para preparar un pastel espectacular sin tener que hacer la masa desde cero. Solo hay que descongelarlo, rellenarlo y hornearlo. ¡Así de fácil!
- Estas empanadas tienen el tamaño perfecto para servir. Me encanta que quepan en la mano y se deshagan en la boca. No hay que preocuparse por las porciones, porque son el postre perfecto para saciar sin caer en el exceso.
Más recetas de bayas
No hay mejor época que la primavera y el verano para disfrutar de postres con frutos rojos. Aquí tienes algunos de nuestros favoritos:
- Empanadas de arándanos
- Rollo de tarta de fresas
- Zapatero de arándanos
- Tarta de fresas
- Mini tartas de fresa
Lo que necesitarás
Homemade filling inside golden, flaky pastries, topped with a homemade glaze… These turnovers just don’t get any better. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
Blackberry Filling:
- blackberries – You can use fresh or frozen blackberries for these!
- sugar – To make this filling sweet.
- water – A couple tablespoons will be enough.
- salt – Just a dash.
- lemon juice – Fresh has the best flavor and won’t be overly concentrated like the bottled lemon juice.
- cornstarch – This helps to thicken the filling.
Turnovers:
- puff pastry – Two sheets, defrosted.
- an egg and water – This creates an egg wash to seal your pastry.
Glaze:
- powdered sugar – You can add more or less depending on how sweet you want your glaze.
- heavy cream – You can also use any milk of your choice.
How To Make Blackberry Turnovers
Filling:
- Pour the blackberries, sugar, water, salt, and lemon juice into a medium sized saucepan.
- Simmer the mixture over a medium low heat, stirring frequently. Cook for 3-4 minutes until the berries begin to break down and release juices.
- Stir in the cornstarch and simmer for an additional 1-2 minutes, or until the filling has thickened.
- Remove from the stove and let cool down.
Turnovers:
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Roll out the thawed pastry sheets on a lightly floured surface. Use a pizza cutter (or sharp knife) to cut each pastry sheet into 4 squares.
- Drop 2 tablespoons of the cooled blackberry filling onto the center of each square.
- Whisk the egg and water together in a small bowl to create an egg wash. Brush the edges of each pastry square with the wash.
- Fold the squares diagonally to make them into triangles. Careful to keep the blackberry filling in the center, not the edges.
- Press the edges together with a fork to seal the hand turnovers. Transfer to your prepared baking sheet.
- Cut 3 slits into the top of each pastry (or poke holes in the top with a fork) to allow the steam to escape so your turnovers don’t bust open while baking.
- Bake for 18-21 minutes or until the pastries are golden brown and puffy. Remove them from the oven and let them cool before adding your glaze.
Glaze:
- Mix together the powdered sugar and heavy cream in a small bowl. Continue whisking until smooth.
- Drizzle the glaze over the turnovers once they have cooled from the oven.
- Serve once the glaze has set and enjoy.
Storage Information
Store any leftover turnovers in an airtight container on the counter for 3 days. To reheat, pop in the microwave for about 15 seconds.
FAQs
Can I Make These Turnovers Ahead of Time?
You can absolutely make the filling ahead of time and store in the fridge for a couple days until you’re ready to get baking.
Can I Use Other Fruit?
You sure can. You can use the same technique with other berries. You can also use canned pie filling to save time. Peach, apple, cherry, are all great flavors to try out!
Can I Make These Hand Pies Instead?
Sure can! Just use store bought or homemade pie crust. The technique remains the same.
Trish’s Tips and Tricks
- For a thicker glaze, add less cream and more powdered sugar. For a thinner glaze, more cream and less sugar. It is important to let the turnovers cool enough before adding the glaze otherwise it will immediately melt into the turnovers instead of setting over top.
- Add a little warmth and spice to your filling by including some cinnamon and nutmeg.
- For a slightly less sweet option, skip the glaze. Add the egg wash to the top of the turnovers and sprinkle with raw sugar before baking.
- Don’t overfill the pastries or the filling will cause the turnovers to pop open or will seep out while baking. You want it contained in the turnovers for easier eating.
More Fruit Desserts
- Blueberry Cobbler
- Ambrosia Salad
- Banana Pudding
- Grape Salad
- Strawberry Shortcake
- Raspberry Peach Crumble
How To Make Blackberry Turnovers
5 from 16 votes
Blackberry Turnovers
Blackberry Turnovers are as easy to make as they are delicious! A perfectly simple homemade filling is wrapped with flaky puff pastry and drizzled with a 2 ingredient glaze. These turnovers will be plucked off the plate and gone before you know it!
Course Breakfast, brunch, Dessert
Cuisine American
Keyword blackberry turnovers, fruit turnovers, turnovers
Prep Time 10 minutes
Cook Time 18 minutes
Servings 8
Calories 442kcal
Author Trish – Mom On Timeout
Ingredients
Blackberry Filling
- 12 ounces blackberries can use frozen blackberries too
- ⅓ cup granulated sugar
- 2 tablespoons water
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
Turnover Ingredients
- 17.25 ounces puff pastry 1 package, two sheets, thawed
- 1 egg
- 1 tablespoon water
Glaze Ingredients
- ½ cup powdered sugar
- 2 tablespoons heavy cream or milk, add more as needed
Instructions
Prepare the Filling
- Place blackberries, sugar, water, salt and lemon juice in a medium saucepan.
- Bring mixture to a simmer over medium-low heat, stirring frequently. Continue cooking for 3 to 4 minutes until the blackberries begin to break down and release their juices.
- Stir in cornstarch and continue simmering for another 1 to 2 minutes until thickened. Remove from the heat and let cool.
Assemble Turnovers
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Gently roll out the thawed pastry sheets on a lightly floured surface. Use a sharp knife or pizza cutter to cut each puff pastry sheet into 4 squares.
- Spoon about 2 tablespoons of the cooled blackberry filling into the center of each square.
- Prepare the egg wash by whisking the egg and water together in a small bowl. Brush the edges of each square with the egg wash.
- Gently fold the pastry square on the diagonal to make a triangle, being careful to keep the filling in the center and not get it close to the edge.
- Use a fork to gently press the edges together and seal the pastry edges together. Carefully transfer the pastries to the prepared baking sheet.
- Use a sharp knife to cut 3 slits in the top of the turnovers or use a fork to poke holes in the top. This allows the steam to escape so the turnovers don’t burst open in the oven.
- Bake for 18 to 21 minutes or until the pastry is golden brown and puffed. Remove from the oven and allow to cool before adding the glaze.
Prepare the Glaze
- Whisk together the powdered sugar and heavy cream together in a small bowl until smooth.
- Once the turnovers have mostly cooled mostly, drizzle the glaze over the top of each one.
- Allow the glaze to set for a few minutes before serving.
Notes
Storage Information Store any leftover turnovers in an airtight container on the counter for 3 days. To reheat, pop in the microwave for about 15 seconds. To freeze. These are best frozen before baking. Just assemble as directed and then flash freeze on a parchment lined baking sheet until solid and then transfer to an airtight, freezer ziploc bag. Freeze for up to 3 months. Can be baked straight from the freezer, just add a few minutes to the baking time.
Nutrition
Calorías: 442 kcal | Carbohidratos: 49 g | Proteínas: 6 g | Grasas: 25 g | Grasas saturadas: 7 g | Grasas poliinsaturadas: 3 g | Grasas monoinsaturadas: 14 g | Grasas trans: 1 g | Colesterol: 25 mg | Sodio: 235 mg | Potasio: 122 mg | Fibra: 3 g | Azúcar: 18 g | Vitamina A: 177 UI | Vitamina C: 10 mg | Calcio: 25 mg | Hierro: 2 mg