Blackberry Plum Turnovers
One of my favorite times of the year is the end of summer, when the days are still long but there’s a certain crisp in the air when you wake up. It’s like the world is deciding to take a collective exhale after a season filled with busy activity. This time of the year is also an excellent time for fresh produce. All my favorites are in season: stone fruit has its final days of ripeness, berries are still bright, and the veggies at the farmers market are abundant.
This phyllo turnover combines the best of the end of summer in one flaky pocket. The filling is a combo of my top tier fruits: sweet and earthy blackberries and tarte plum. Instead of a pie crust dough you might find with traditional hand pies or turnovers, this phyllo dough is crunchy and flakey for a layered, buttery bite.
As we fully transition into the fall, you can switch up the filling with what’s in season. Think apples, pears, figs, or even savory squash.
Ingredients
9 sheets store-bought phyllo dough
1 red or black plum, finely chopped
1 small container blackberries
1/3 cup brown sugar
1 stick butter (or more if needed)
cornstarch slurry with 1 teaspoon corn starch and 1 tablespoon water
Directions
Preheat the oven to 350 and prep a cookie sheet with a silicone baking mat.
Heat a saucepan over medium heat. Add chopped plum, blackberries, brown sugar, and ¼ cup butter.
Stir to melt the butter and sugar and soften the fruit. Simmer for 4–5 mintues, stirring ocassionally.
When the fruit has softened, stir in cornstarch slurry and allow the fruit mixture to thicken for a few minutes.
Once the fruit filling is ready, take the saucepan off the heat and set aside.
Melt the other ¼ cup of butter in a small bowl and set aside. (You might need to melt more as you go since the phyllo soaks it up)
On a clean counter, lay out a single sheet of phyllo dough. Brush a light layer of butter over the entire surface of the dough. Layer another layer ontop and repeat with a light layer of butter. Lay a final third layer on top and repeat with more butter.
With a pizza cutter, cut the three layers of phyllo dough down the center lenght-wise.
Working with one of the phyllo dough halves, take a small dollop of fruit mixture and spoon it at the end. Fold the end into a triangle, and then repeat folding the triangle over itself until you reach the end of the dough. Set the pastry on the prepared cookie sheet.
Repeat with the other dough half, and repeat making phyllo layers with butter, cutting them in half, and spooning mixture on until you’re finished with the sheets of phyllo dough.
With the final bit of butter brush the tops of the pastries. Place the pastries in the oven for about 15 minutes, or until golden brown on the top.