Easy 5-ingredient spiced apple and blackberry turnovers using store-bought buttery puff pastry. Perfect for a quick after-school snack, or as a simple dessert with custard.
These super-simple apple and blackberry turnovers make use of seasonal blackberries and cooking apples in this easy fruity bake. Using store-bought puff pastry means they are really quick to make too.
✔️ Why should you try it?
- Quick and easy to make
- Can be frozen
- Experiment with different flavour combinations
Ready Rolled Puff Pastry – I always keep a few packets of ready rolled puff pastry in my freezer, ready to pull out at short notice to make recipes like these turnovers, savoury pinwheels and tarts.
Bramley Apples – I’m lucky to have a Bramley apple tree in my garden, which keeps me well stocked with apples through the year.
Blackberries – My kids love blackberry picking so I always have blackberries stashed in my fridge, or, when not in season, in my freezer.
Cinnamon – Provides a warming flavour to the turnovers.
Light Brown Sugar – Cooking apples need a little bit of sugar to help sweeten them. I like using light brown sugar as it gives the turnovers a lovely caramel undertone.
Egg and demerara sugar to glaze (optional) – Not absolutely necessary but I like the glossy sheen the egg wash gives the baked pastry.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and chop the cooking apples and place in a bowl with the blackberries, cinnamon and sugar. Give it a good mix.
Two: Use a saucer or 10cm cookie cutter to stamp out rounds of puff pastry. Place a teaspoon of the mixture into the middle of each pastry circle.
Three: Fold over the pastry so you create a semi circle, then use a fork to seal the edges.
Four: Brush with egg and sprinkle with demerara sugar before baking in a hot oven for 12 minutes.
⏲️ Cooking time
The turnovers need to be baked in a hot oven (220°c /200 fan) for about 12 minutes, until golden brown on top.
💭 Top tips
Don’t over-fill the turnovers otherwise the filling is more likely to leak out of the pastry. One teaspoon of filling doesn’t seem a lot, but any more and you will have exploding turnovers.
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.
🍴 Serving suggestions
They make excellent after-school snacks and are also robust enough to take on picnics, just like these puff pastry sausage rolls and cheese and bacon turnovers, which also utilise shop-bought puff pastry!
I sometimes serve the turnovers as a quick and easy dessert with creamy custard or my no-churn honeycomb ice cream.
You could try these different flavour combinations;
The baked turnovers will keep for a couple of days in an airtight container. The recipe given here makes 8 small turnovers, so they don’t usually last that long in this house!
🧊 Suitable for freezing?
The unbaked turnovers can be frozen for up to three months. When you are ready to bake them, there is no need to defrost them first. Just pop them straight into your hot oven and add 5 minutes to the cooking time.
Some more fruity after-school snack recipes you might enjoy;
- Frozen Blueberry Yogurt Bites
- Cinnamon Spiced Stewed Apples
- Blackberry and Lemon Muffins
- Banana Cookies
- Banana & Peanut Butter Flapjacks
- Bakery Style Strawberry Muffins
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Apple and Blackberry Turnovers
- 1 Cooking Apples peeled and chopped into small pieces
- 40 g Blackberries
- 25 g Light Brown Sugar
- ½ tsp Cinnamon
- 375 g Ready Rolled Puff Pastry
For the glaze
- 1 Egg beaten
- 1 tbsp Demerara Sugar
- Preheat the oven to 220°c (200 fan) and line a large baking tray with non-stick baking paper.
- Place the peeled and chopped apple in a large bowl and mix in the blackberries, light brown sugar and 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.
- Place teaspoons on 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.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Apply to Face.