Oregon Blackberry Cheese Turnovers

These scrumptious Oregon Blackberry Cheese Turnovers use just five ingredients and only dirty up one bowl, and freezer shortcuts like store-bought puff pastry make these pastries a snap to put together. Pretty much any white cheese works here: we used the slightly pungent Willamette Valley Cheese Company fontina, but sharp white cheddar, or brie would all work beautifully. Even a milder cheese like Monterey jack or mozzarella would be delicious — just make sure to use sweet, juicy Oregon blackberries for the best berry taste!

Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog
voodooandsauce.com

oregon berries heather arndt anderson oregon blackberry cheese turnovers

Ingredients

3 C fresh Oregon blackberries*
½ C granulated sugar
17.3 oz package of puff pastry (2 sheets); thawed according to instructions on the package
4 oz white cheese (fontina, cheddar, jack, etc.), diced into 1/2” chunks
1 egg, beaten
2 t sparkling or turbinado sugar

*Frozen berries may be used instead — just thaw and strain before using

Preparation

Step 1
Preheat oven to 375° and place the oven rack in the middle slot of the oven. Line a baking sheet with parchment paper.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
Bake for 30 minutes or until golden brown, rotating the baking sheet midway through baking.

Step 7
Carefully transfer baked pastries to a cooling rack for a few minutes (if you can wait that long!) and enjoy.