3 Cups fresh Oregon blackberries*
½ Cup granulated sugar
17.3 ounces package of puff pastry (2 sheets); thawed according to instructions on the package
4 ounces white cheese (fontina, cheddar, jack, etc.), diced into 1/2” chunks
1 egg, beaten
2 teaspoons sparkling or turbinado sugar
*Frozen berries may be used instead — just thaw and drain before using
Preheat oven to 375°F and place the oven rack in the middle slot of the oven. Line a baking sheet with parchment paper.
In a large bowl, combine blackberries and granulated sugar. Stir well and set aside for five minutes, then add the chopped cheese and stir to combine.
Cut the first sheet of puff pastry into four squares. Use a pastry brush or your fingertip to brush the outer ½” edges of the pastry square.
Add ¼ cup of the berry/cheese mixture to the center of the square. Fold the pastry in half diagonally (this might be easier with the help of a spatula) and carefully press the edges together. Crimp the edges shut with a fork, taking care not to press all the way through the pastry. Repeat with remaining squares, then repeat with the other sheet of puff pastry.
Arrange the turnovers on the parchment with about ½”-1” of space between them, then brush the tops and edges with the remaining egg wash. Cut two little slits into the top of each pastry with the tip of a paring knife, then sprinkle each pastry with ¼ tsp of sparkling or turbinado sugar.
Bake for 30 minutes or until golden brown, rotating the baking sheet midway through baking.
Carefully transfer baked pastries to a cooling rack for a few minutes (if you can wait that long!) and enjoy.