• Preheat the oven to 400°F*. Line large baking sheets with parchment paper.

Blackberry Mixture

• 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.

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.