Ingredients
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
Preparation
Step 1
Preheat oven to 375°F 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.
