Blackberry Apricot Turnovers Recipe

Blackberry Apricot Turnovers are everything you love about summer, in one handy package. The little puff pastry hand pies full of homemade fruit filling will make you smile!

THE RECIPE

INGREDIENTS

• 3.5 oz blackberries, 100g
• 6 apricots, pitted and cubed
• 2 tablespoons sugar
• Pinch of ground vanilla, or seeds from 1/2 a pod
• 1 tablespoon butter
• 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
• 9.7 oz puff pastry, cut into six equal squares, 275g

INSTRUCTIONS

1. Preheat oven to 400°F (200°C).
2. Heat a large nonstick frying pan over high heat. Put the apricots into the pan and cook for one minute.
3. Add sugar and vanilla. Cook until sugar is dissolved and apricots start falling apart. Add butter and continue cooking for another minute.
4. Turn down the heat to medium. Add the dissolved cornstarch into the pan and mix in very well. Cook the filling until it has thickened, stirring often.
5. Prick the puff pastry several times with a fork. Spoon the apricot filling onto the puff pastry squares. Pop some blackberries on top and carefully fold over into a triangle. Seal the edges with a fork. Using a sharp knife make four small incisions on top.
6. Bake for approximately 20 minutes or until browned and nicely puffed up.
7. Cool on a wire rack and sprinkle with powdered sugar.

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