Blackberry Apricot Turnovers are everything you love about summer, in one handy package. The little puff pastry hand pies full of homemade fruit filling will make you smile!
Apparently there’s people who fall in love with non-living things such as the Eiffel tower. Or a soda machine. Or a dishwasher
Raise your hands if you are guilty of this. Whoops, my hand just shot up…
Because man, do I love my dishwasher!
There used to be a time when I didn’t have a dishwasher in my kitchen and you know why that’s such a bad idea?
It’s actually not just bad, it’s terrible. Horrifying. The end.
Well the simple truth is, I’m a really messy cook.
There ya go, that’s why I have such strong emotional feelings towards a kitchen appliance.
Nothing weird about me (or at least that’s what I claim).
I don’t even know why I’m so messy when I cook, it just seems like every dish in the house decides to get dirty when I enter the kitchen.
And spoons I use for stirring or tasting vanish somewhere in a dimension far away from this one so I have to use at least four different ones until I can finish a salad dressing.
No, seriously, it’s all absolutely not my fault, I swear!
Luckily I have been blessed with an amazing husband who possesses incredible cleaning skills (no jokes there!).
This means that my mess is constantly being tended to while I’m busy cooking. Clean spoons ahead!
Now my latest problem is that I seem to be an extremely messy photographer too. I throw around sugar and flour and salt and things.
I try five different towels in my picture only to conclude I need something completely different and leave them sitting on the next available chair.
And, um, I’m not incredibly good with tidying up in between.
It’s like I constantly need a cleaning crew around me to keep our apartment from drowning in a complete mess.
And now imagine the joy of combining cooking and photographing while Branimir is not around!
Nobody who thinks of cleaning up, just me in my creative head space rambling to myself like a crazy person while stirring a big pot.
And tadaaa, a perfectly tidy kitchen and living room turn into something entirely unrecognizable.
Unfortunately that’s exactly what happened when I baked those pretty turnovers today.
In the end the kitchen was covered in powdered sugar, there were no more clean spoons available and I may have used about an infinite amount of parchment paper.
Now usually it wouldn’t be any trouble for me at all to do some serious cleaning after the fun part is over.
Problem is I’m really starting to lack stamina. There’s this lovely and ever growing bump I’m carrying in front of me and every day gets a little bit harder.
Who’d have thought that cooking and photographing something is like a serious workout?
And it’s not just because I’m getting heavier (and starting to feel like a small killer whale), my sweet bump also gets in the way a lot.
Like when I’m trying to take a shot from above and it sneaks into the picture.
It’s almost like it’s saying “Hey, what’s going on there? What are you doing climbing on chairs? Look, there’s the couch! And the chocolate!”.
But hey ho, at least it looks funny when I’m trying to get into a pose so I can take a picture without my T-Shirt showing on the bottom.
Anyway, back to the reason I made a huge mess in the kitchen today: Those beautiful turnovers!
And they are so easy to make (but still messy! Very, very messy! Don’t make me feel bad…).
The filling is not too sweet but has an incredible tang from the apricots.
The blackberries aren’t precooked with them but rather popped on top of the filling so you get sweet little bursts of berry in your mouth.
Whaaa, they are so delicious!
And the best part is you don’t even need much time on hand because they practically make themselves (but I have to insist again: still totally capable of making a mess)!
Now if you’ll excuse me, I have to go tidy up my kitchen…
Blackberry Apricot Turnovers
Blackberry Apricot Turnovers Recipe
- 3.5 oz blackberries 100g
- 6 apricots pitted and cubed
- 2 tablespoons sugar
- Pinch of ground vanilla or seeds from 1/2 a pod
- 1 tablespoon butter
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
- 9.7 oz puff pastry cut into six equal squares, 275g
- Preheat oven to 400°F (200°C).
- Heat a large nonstick frying pan over high heat. Put the apricots into the pan and cook for one minute.
- Add sugar and vanilla. Cook until sugar is dissolved and apricots start falling apart. Add butter and continue cooking for another minute.
- Turn down the heat to medium. Add the dissolved cornstarch into the pan and mix in very well. Cook the filling until it has thickened, stirring often.
- Prick the puff pastry several times with a fork. Spoon the apricot filling onto the puff pastry squares. Pop some blackberries on top and carefully fold over into a triangle. Seal the edges with a fork. Using a sharp knife make four small incisions on top.
- Bake for approximately 20 minutes or until browned and nicely puffed up.
- Cool on a wire rack and sprinkle with powdered sugar.