These quick and delicious apple and blackberry turnovers combine tart apples and juicy blackberries wrapped in flaky, store-bought puff pastry. Perfect as a fast after-school snack or a simple dessert served with custard, cream, or ice cream.
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A Quick Look At The Recipe
✅ Recipe Name: Apple & Blackberry Turnovers
🕒 Ready In: 24 minutes
👪 Serves: 6
🍽 Calories: 287 per turnover
🥣 Main Ingredients: Puff Pastry, Bramley Apple, Blackberries
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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With just five simple ingredients, these turnovers are effortless to make yet packed with flavour - ideal for teatime, picnic baskets, or family gatherings.
Made with seasonal blackberries and tender cooking apples, this easy fruity bake comes together beautifully thanks to ready-rolled puff pastry, making it a speedy, impressive treat with minimal fuss.
👩🍳 Love apples and blackberries? You might also like these apple and blackberry muffins and apple and blackberry crumble!
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✔️ Why should you try it?
- Sweet and tangy filling: Apple and blackberry combine to create a deliciously balanced flavour that's a treat for your taste buds.
- Seasonal freshness: Making turnovers during apple and blackberry season lets you enjoy the juiciest, most flavoursome fruits in every bite.
- Quick and fuss-free: These turnovers are simple to prepare, making them a perfect choice for an effortless baking project.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Ready-Rolled Puff Pastry - I always keep a sheet of ready-rolled puff pastry in the freezer. It's perfect for whipping up these turnovers in a hurry, and it's great for other recipes too, like savoury pinwheels, puff pastry cinnamon swirls, sausage rolls, or savoury tarts.
Bramley Apples - I'm lucky to have a Bramley apple tree in my garden, so I'm never short of apples. Any cooking apple works well, or you could use a tart Granny Smith for a bit of extra zing.
Blackberries - Fresh or frozen, both work beautifully.
Cinnamon - Adds a lovely warming flavour to the filling.
Light Brown Sugar - Cooking apples benefit from a touch of sweetness, and light brown sugar gives the turnovers a subtle caramel note.
Egg and Demerara Sugar (optional) - Brushing the turnovers with egg and sprinkling a little demerara sugar gives them a golden, glossy finish and a delicate crunch.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
If you fancy trying something a little different, here are some delicious flavour twists to mix up your turnovers:
- Mixed Berry: Combine raspberries, blueberries, and strawberries for a vibrant, fruity filling.
- Pear & Fig: Diced pears and chopped figs with a sprinkle of cinnamon or drizzle of honey.
- Peach & Raspberry: Sweet peaches paired with tart raspberries - a taste of summer in every bite.
- Apricot & Almond: Apricot jam with chopped almonds for a fruity and nutty twist.
- Apple & Caramel: Diced apples with a drizzle of caramel for a rich, indulgent treat.
- Cherry & Chocolate: Fresh cherries with chocolate chips - like a mini cherry chocolate pie!
- Banana & Nutella: Sliced bananas with Nutella - always a hit with the kids. You might also like my Nutella swirls.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Prep: Preheat the oven to 220 °C (fan 200 °C/ 425 °F/ Gas 7) and line a baking sheet with baking paper.
One: Peel and chop the cooking apples, then place them in a bowl with the blackberries, cinnamon, and sugar. Mix everything together until well combined.
Two: Use a saucer or a 10 cm cookie cutter to stamp out rounds of puff pastry. Place a spoonful of the apple and blackberry mixture in the centre of each round.
Three: Fold each pastry round over to form a semi-circle, then press the edges with a fork to seal them. Take a sharp knife and cut a small slit in the top of each one.
Four: Brush the tops with beaten egg and sprinkle over a little demerara sugar. Bake for 12-15 minutes, or until the pastry is golden and puffed. You can also air fry the turnovers for 10 minutes or until golden.
Top Tips
- Don't overfill the turnovers, as too much fruit can lead to spillage during baking. Leave enough space at the edges to seal the turnovers properly.
- Ensure the turnovers are well-sealed to prevent the filling from leaking during baking. Use a fork to crimp the edges or fold and pinch them together securely.
- Cut small slits or poke a few holes on the top of each turnover to allow steam to escape while baking. This prevents the turnovers from becoming too soggy.
- The quantities given in this recipe make 8 small turnovers. You may have to re-roll the pastry to get those last two circles cut.
- Allow the turnovers to cool slightly before serving. This gives the filling time to set and prevents the risk of burning yourself with hot fruit.
🍴 Serving suggestions
The apple & blackberry turnovers make excellent after-school snacks, but they're also great to take on picnics or pack in lunchboxes, just like these puff pastry sausage rolls and cheese and bacon turnovers!
They also make a quick and easy dessert with creamy custard or my no-churn honeycomb ice cream.
Storage
Store - if you plan to eat the turnovers within a day or two, keep them in an airtight container at room temperature once completely cooled. For longer storage, place in an airtight container in the fridge and they'll stay fresh for 3-4 days.
Freeze - the turnovers can be frozen before or after baking. Wrap individually in cling film and place in a freezer-safe bag or container for up to 3 months. To bake from frozen, add a few extra minutes to the cooking time and bake until golden and puffed.
❓ Frequently asked questions
You don't have to pre-cook the fruit, especially if the apples are diced small and the blackberries are fresh.
Press the edges firmly with a fork after folding to create a tight seal. Brushing the edges lightly with water or egg wash before folding helps the pastry stick together better.
Firm, tart apples like Granny Smith or Bramley work best. They hold their shape in the oven and balance the sweetness of the blackberries. Softer apples can become mushy.
Yes! Frozen blackberries are convenient, but it's best not to defrost them first, as that can make the filling runny.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Turnovers are soggy or undercooked at the base | Ensure your oven is fully preheated. Don't overfill the turnovers with fruit, and drain any excess juice before filling. |
| Pastry doesn't puff properly | Keep the puff pastry cold until baking. Avoid over-handling it and don't overfill with fruit, as too much moisture can prevent proper puffing. |
| Fruit leaks out during baking | Seal the edges carefully using a fork, and brush the edges with a little water or egg wash before folding. Don't overfill the turnovers. |
🍽️ More blackberry recipes
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Recipe
Easy Apple and Blackberry Turnovers
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Equipment
- 10cm Cookie Cutter
- Baking Tray
- Chopping Board
- Knife
- Baking Paper
Ingredients
- 1 Cooking Apple peeled and chopped into small pieces
- 40 g Blackberries
- 25 g Light Brown Sugar
- ½ teaspoon Cinnamon
- 375 g Ready Rolled Puff Pastry
For the glaze
- 1 Egg beaten
- 1 tablespoon Demerara Sugar
Instructions
- Preheat the oven to 220 °C (fan 200 °C/ 425 °F/ Gas 7) and line a baking sheet with baking paper.
- Place the peeled and chopped apple in a large bowl and mix in the blackberries, light brown sugar and cinnamon.1 Cooking Apple, 40 g Blackberries, 25 g Light Brown Sugar, ½ teaspoon Cinnamon
- Use a saucer or cookie cutter to stamp out circles of the ready-rolled puff pastry. I used a cookie cutter that was 10cm diameter.375 g Ready Rolled Puff Pastry
- Place teaspoons of the apple mixture into the middle of each pastry circle then fold over to encase the filling.
- Use a fork to seal the pastry edge then brush with beaten egg and sprinkle with demerara sugar.1 Egg, 1 tablespoon Demerara Sugar
Notes
- Keep pastry cold: This ensures the turnovers puff up nicely and stay flaky.
- Don't overfill: Too much fruit can make the turnovers soggy and cause filling to leak.
- Use firm apples: Cooking apples like Bramley hold their shape and balance the sweetness of blackberries.
- Baking from frozen: Turnovers can be frozen before or after baking. Bake from frozen, adding a few extra minutes until golden and puffed.
Sue says
Puff pastry is my secret weapon, I always have it in the freezer, and we've gone blackberry picking AND apple picking recently, so I'm set!!
Donna says
Apple turnovers were such a favourite when I was a kid. I haven't had one for years. I've got an apple tree and a freezer filled with blackberries though, so will have to give this a go!
Chichi says
Apple turnovers are a winner for meal. I love blueberries and would definitely be trying this out. My kids would love it.
Jennifer Allen says
I love all things made with puff pastry and I'm especially excited to try this recipe. All your recipes are so wonderful! I make as many as I can, and will be making these turnovers this weekend!
Angela says
Nothing better than a turnover! This looks so good. My kids are going to go crazy for these. I can't wait to make them!
Beth says
These look so delicious and yummy! My kids are going to love these! So excited to make these!
Pam says
I would have never thought of using store bought puff pastry to make turnovers. It's genius!
Toni Dash says
My kids couldn't stop eating these!! They are so good!
Gita says
These apple blackberry turnovers look like the perfect fall dessert, and my kids love puff pastry. Definitely making these!
Ashley says
Oh my goodness!! These were so yummy!! I made a bunch, and now I'm packaging them up for family, to leave on their porch!
Alisa Infanti says
Surprised my family with these for Sunday breakfast and they were a hit!
Choclette says
I'm unable to resist a suitable pie or tart and these turnovers look eminently suitable. Perfect fruit and flavours for this gorgeous time of the year. Pinned
Kat (The Baking Explorer) says
They look so perfectly autumnal!
Jenny Walters says
I love a hand held pie and these look just perfect.In fact I am so inspired that I am going to make them for sunday lunch pud. I don't have any blackberries but I do have a saucepan full of stewed apples in the fridge! Thank you so much for linking them to #CookBlogShare
Cat | Curly's Cooking says
These look really tasty. I love puff pastry and they are so Autumnal.
Rebecca - Glutarama says
I love turnovers and in fact my son asked for my apple turnover recipe instead of a birthday cake this week! I must add some blackberries next time as I have a glut of them frozen from when we harvested them back in late August.