Rustic Berry Turnovers
These Rustic Berry Turnovers will tickle your taste buds and are perfect to eat at any time of day! Fill the buttery pastry with your favorite berry and get prepared for rave reviews!
Hand Pies are just mini pies that can are small enough to fit in your hand. No silverware is required to eat these tasty gems. But break out the napkins!
Why You Must Make
I love adding the word “rustic’ to my dessert titles. Basically, it gives permission to show filling oozing, crusts cracking, but still utterly delicious treats. In this case, the juicy berry filling was encased in a tender butter pastry crust. After 30 minutes in the oven, the result was twelve fabulously delicious mini pies. Or at least that’s the comment I got after hubby ate his first rustic berry turnover in just three bites.
- Turnovers are finger food! No plates or forks are needed but have plenty of napkins.
- Hand pies are easier to make than a double-crust pie!
- The options are endless and can be sweet or savory.
- Depending on the size, they can be served as appetizers, a lunch entree, or dessert!
My crusts weren’t perfectly sealed, but that’s the beauty of a “rustic” turnover. The berry juices bubbling out are just part of their charm. My youngest was searching for a peach one in the pile but to no avail. That version will be on my baking list later this summer! Apple turnovers are one of my favorite autumn treats as well.
- Homemade pastry dough always tastes best, but storebought will work in a pinch.
- Use a larger biscuit cutter to make perfect rounds from the rolled-out dough. I used a 4-inch cutter for these turnovers.
- PRO-Tip: You can use a round or square cutter as turnovers can be semi-circles or triangles after being folded in half. There is less wasted dough if you cut squares.
- Add about 1 tablespoon of whatever sweetened fruit filling you prefer. If you use a firmer fruit, like apples, you might want to soften it first by sauteing some diced apples in some butter and adding sugar and cinnamon to taste.
- Place the spoonful of filling on one half of the round of pastry, brush a little milk around the perimeter, then fold the other half over the top. From the first one, you can gauge whether you need more or less filling.
- Gently press together the edges to seal. I like using a fork to press a simple pattern around the perimeter, which also reinforces the seal.
- Brush the tops with milk and sprinkle with the reserved sugar. Feel free to use a coarser sugar for more sparkle! Bake as directed.
Frequently Asked Questions
Turnovers or Hand Pies are made from pastry dough and a sweet or savory filling. They are then folded in half to make semi-circles or triangles. To seal, the edges are pinched or crimped to prevent the filling from leaking. Then they are baked or deep-fried.
1. Make and roll out the dough.
2. Cut rounds or squares that are big enough to accommodate some filling.
3. Spoon a small amount of the filling on one half of each of the pastries.
4. Brush the edge with milk.
5. Fold the half without the filling over the filling.
6. Pinch the edges to seal, then crimp with a fork to reinforce.
7. Brush the pastry with milk and sprinkle with coarse sugar if desired.
8. Bake as directed.
It’s perfectly acceptable to eat turnovers with your hands, but it’s also fine to use a knife and fork. If you’re at a luncheon and the entree is a large meat turnover, silverware would be prudent.
You May Also Like:
- Easy Raspberry Cream Cheese Turnovers from Country Cleaver
- Blueberry Almond Turnovers from Real Housemoms
- Mixed Berry Galette
- Berries Cake
- Peach Turnovers (Chaussons aux Peches)
- Fried Apple Pies
- Plus More Dessert Recipes
- 2 cups (9 ounces) flour
- 14 tablespoons (7 ounces) cold butter, each tablespoon cut in half
- 1 egg, lightly beaten
- 2 tablespoons sugar
- 1 tablespoon cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 3 tablespoons sugar, divided
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 cups fresh berries
- Milk, to brush on and seal pastry
- In a food processor, combine all pastry ingredients and pulse until the dough starts to clump together. Remove to counter and gather dough together. Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.
- Gently toss the berries with 2 tablespoons of sugar, flour, and cinnamon. Set aside.
- Preheat the oven to 300º. Cover one or two rimmed cookie sheets with parchment.
- Roll out one pastry disk on a floured surface to about ⅛ inch thickness.
- Cut out six 4-inch rounds with a biscuit cutter. Using a spatula move one dough round to the prepared sheet.
- Place about one tablespoon of berries on one side of a round of dough. Brush edges with milk and fold the other side of dough over berries. Use fingers or fork to seal edges.
- Repeat with the rest of the rounds. Then repeat with the second disk of dough. Refrigerate turnovers for at least 15 minutes and up to 4 hours.
- Brush turnovers with milk and sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 30 minutes or till golden brown. Cool on a rack.
- Serve warm or at room temperature.
You can make half with one berry and half with another like I did. Just put the berries in separate bowls and mix half the filling ingredients into each bowl (1 tablespoon sugar for each since the last tablespoon will be used to sprinkle over the dough before baking).
Serving Size:1 turnover
Amount Per Serving: Calories: 198Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 58mgSodium: 324mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 2g