Past Recipes
Berry Turnovers

Berry Turnovers with Lemon Glaze

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Making flaky turnovers is about as easy as it sounds, and it’s even more fun to do with friends. Chef Giuseppe lays out squares of puff pastry, spoons a black-and-blueberry filling into the centers, and folds over one corner to create pudgy, tightly sealed, triangular pastries. The tops are brushed with egg wash to help them turn deliciously golden when baked, and a lemony powdered sugar glaze creates just the right balance of sweet and tart.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    • Calories 360
    • Protein 6g
    • Total Carb 53g
    • Total Fat 15g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • 5-inch squares puff pastries
      • 4
      • 5-inch squares puff pastries
    • lemon
      • 1
      • lemon
    • blackberries
      • 1 cup
      • blackberries
    • blueberries
      • 1 cup
      • blueberries
    • cornstarch
      • 1 tablespoon
      • cornstarch
    • powdered sugar
      • 1/2 cup
      • powdered sugar
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • eggs
    • baking sheet

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 425°F. Separate puff pastry squares and set aside to soften at room temperature. Halve lemon. In a small bowl, whisk 1 egg. Line a baking sheet with parchment paper for Step 3.

    2. Make berry filling

      Make berry filling

      In a medium bowl, stir together blackberries, blueberries, cornstarch, 2 tablespoons powdered sugar, and juice of ½ lemon until well combined.

    3. Assemble turnovers

      Assemble turnovers

      Arrange puff pastry squares in a single layer on prepared baking sheet, spacing apart. Using your hands, gently stretch or press puff pastry squares into slightly larger squares, about 6 x 6 inches each. Using a slotted spoon, place berry filling in centers of squares, leaving a 1-inch border. Lightly brush borders of pastry with some egg, saving remainder for the next step.

    4. Bake turnovers

      Bake turnovers

      Gently fold 1 corner of each puff pastry square over filling to form a triangle, then press edges with your fingers to seal—this is a great task for a kitchen helper. Using a knife tip, make a ½-inch slit on top of each turnover so steam can escape. Brush remaining egg over tops. Bake until turnovers are puffed and golden brown, 14-16 minutes.

    5. Make lemon glaze

      Make lemon glaze

      While turnovers bake, in a small bowl, whisk together 1 teaspoon lemon juice and remaining powdered sugar to fully combine. If glaze is too thick, whisk in lemon juice or water, 1 teaspoon at a time, until smooth and pourable. Use the remaining downtime to relax and enjoy the sweet smells filling up your kitchen.

    6. Plate berry turnovers

      Plate berry turnovers

      Once baked, let berry turnovers cool 5-10 minutes, then drizzle over lemon glaze. Divide among serving plates and dig in!

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