Blackberry Cream Cheese Turnovers are puff pastry squares filled with cream cheese and a homemade blackberry sauce, baked and drizzled with a sweet glaze. They are delicious as a breakfast pastry or a sweet treat for dessert. And, they can also be made in an air fryer! I have Apple Turnovers made with homemade puff pastries you will love, too!
Ingredients & Substitutions
Puff Pastries: You will need a box of puff pastries (2 sheets), thawed according to package instructions. If you want to make homemade puff pastries, use my recipe from my Pumpkin Puff Pastry (without the cinnamon).
Blackberry Sauce: Look for fresh blackberries to use in the sauce. You could use frozen blackberries. However, the berries are cooked on a stovetop so if you are cooking them right from frozen, the time it takes to come to a boil may be increased. The sauce is so delicious on its own, you may want to make extra for pancakes, waffles, ice cream, or yogurt!
Cream Cheese: To blend easily with the sugar, make sure the cream cheese is at room temperature.
Egg Wash: The egg wash will be brushed over the edges of the squares before being folded. Then, more will be brushed over the tops of the turnovers for a lovely golden brown color when baked.
Glaze: The glaze is made with confectioners’ sugar and whole milk, drizzled on the blackberry turnovers. The turnovers are still delicious without the glaze, too!
Can I Make The Turnovers Ahead Of Time?
Sure! There are a couple of options to get a head start on blackberry cream cheese turnovers. You can get the blackberry sauce made in advance and store it in the refrigerator for up to 3-5 days. Or, get the turnovers assembled and store them covered, in the refrigerator, overnight. Bake them within 24 hours.
How To Store Blackberry Cream Cheese Turnovers
Once baked, the turnovers can be stored in the refrigerator for 4-5 days. You can reheat them in the microwave or in the oven when ready to enjoy.
Can I Freeze Blackberry Cream Cheese Turnovers?
Yes, you can freeze the turnovers before or after baking. To freeze the turnovers before baking, assemble them as instructed. Then, instead of baking, place them onto a lined baking sheet and transfer them to the oven until solid (1-2 hours). Then, freeze the turnovers in a freezer-safe container for up to a couple of months. When ready to bake, just add a few minutes to the baking time, no need to thaw first. To freeze the turnovers after being baked, first, let them cool completely; then, they can be frozen for up to 2 months. I recommend waiting to add the glaze until ready to serve.
Blackberry Cream Cheese Turnovers
- 2 sheets puff pastry, thawed according to package instructions
- 12 ounces fresh blackberries, divided
- ¼ cup (50 g) granulated sugar
- 2 tablespoons lemon juice, divided
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Cream Cheese Mixture
- 4 ounces cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon water
- 1 cup (125 g) confectioners' sugar
- 1-2 tablespoons whole milk, room temperature
- Preheat the oven to 400°F*. Line large baking sheets with parchment paper.
- In a medium saucepan over low heat add 8 ounces of blackberries, sugar, and 1 tablespoon lemon juice. Heat until the juices of the blackberries start to release (2-3 minutes). Use a fork to break up the berries.
- In a small bowl combine the remaining lemon juice and cornstarch and mix together. Pour into the blackberry mixture and continue to cook until the mixture has thickened (2 more minutes).
- Remove from heat. Mix in the remaining blackberries.
- Set aside to cool.
Cream Cheese Mixture
- In a medium bowl combine cream cheese and sugar with a hand mixer until smooth and creamy.
Assembly and Baking
- Roll out each pastry sheet into a 12-inch square. Cut each square into 4 squares for a total of 8 puff pastry squares.
- To the middle of each square, add 1 tablespoon of the cream cheese mixture. Spread it out into an even layer, leaving some room around the edges for the egg wash.
- Top the cream cheese layer with about 2 tablespoons of blackberry mixture.
- In a small dish, whisk together the egg and water. Brush a little bit of the egg wash over the edges of the squares, saving some for the tops of the pastries.
- Fold each pastry over from one corner to another, forming a triangle shape. Use a fork to press and seal the edges.
- Brush the tops of each pastry with the egg wash.
- Place the pastries onto the prepared baking sheets. Using a sharp knife, cut three slits on the top, making sure to cut all of the way through the pastry dough.
- Bake for 20-22 minutes or until golden brown.
- Allow the pastries to cool before adding the glaze.
- In a small bowl, whisk together the confectioners’ sugar and one tablespoon of milk. Add more milk, one tablespoon at a time, until a pourable consistency is reached.
- Drizzle the glaze over the top of each turnover.
- Assemble the turnovers as instructed.
- Working in batches, place the turnovers in the basket of your air fryer in a single layer.
- Air fry at 350°F for 13-15 minutes, or until golden brown.
- Let cool before drizzling with glaze.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
YUM! I loved the combination of blackberries and cream cheese and the crispy and flaky puff pastry! The glaze over the top is perfection! This is a great recipe any time you can get your hands on fresh blackberries!
The blackberry sauce on its own is so good, I knew I would love these turnovers! Plus, they are so easy to make using store-bought puff pastry dough.
So tasty! The sweet blackberries complement the smooth cream cheese! The puff pastry is also delicate and flaky. Everything works well together.
The flaky puff pastry is great with the creamy filling. These are easy to make and so so good!
Can't go wrong with blackberries and cream cheese! It's like a homemade toaster strudel! So good!
I absolutely love anything in puff pastry. I liked the balance of the cream cheese filling with the homemade blackberry jam. It was a delicious complement to the flaky pastry!