These are some delectable "Wild Blackberry Turnovers" that me and Maggie(sister) made for a Thursday night dessert. We chose to make a blackberry filling turnover because we had lots of frozen blackberries that were freshly picked a few days before. I made the dough part of the recipe, which is a pretty simple dough.This isn't a puff pastry that is usually made for turnovers.Its a simpler and less time consuming pastry for people that want turnovers in quick time like me and Maggie.
My sister made the blackberry filling for the turnovers and both of us assembled the turnovers together.It was relatively easy once we both got the hang of it, we also began to go quicker at the end to get the sweet treats in the oven for eating.So that's probably why we have blackberry filling dripping off the turnovers;however that makes them even more tempting for eating and lets everyone know exactly what kind they are.I do recommend when making turnovers is to watch how much filling you put in because more is not always better.We both learned about the filling without reaching a point where a turnover explodes or pulses from the oven and leaves a blackberry mess.
The turnover dough is very similar to a pie crust flakiness and the flavor of a sugar cookie.The filling has a strong berry flavor with a great spice mixture of nutmeg and cinnamon. The spices really bring out the flavour of the berries and are even better when cold.
It's was a lot of fun and familiar to bake along side someone and get their input .I miss cooking/baking with partners and people around to give help and advice.
What We Did:
- Used sugar instead of honey.
- Used all purpose flour instead of Cornell Mix.
- Made our turnovers a little bigger.