One of our favourite Autumn activities is to pick blackberries and as a result we already have a freezer full of them. We love blackberry and apple crumble on a Sunday after a roast dinner, with lovely warm custard but I fancied trying something different. Miss Tibs loves to bake and so I decided to incorporate some of the blackberries we had picked into one of our baking sessions and we made blackberry turnovers. They were so easy to make and toddler friendly so I thought I'd share the recipe with you.
- 200g blackberries (ish)
- 50g muscovado sugar
- 1tsp cinammon
- 1tsp vanilla bean paste
- 1 ready to roll puff pastry sheet
- Demerara sugar to sprinkle on top
- put the blackberries, sugar, cinnamon and vanilla bean paste in a pan and heat gently for 5- 10 mins
- unroll the sheet of puff pastry and cut into 8 rectangles
- pop a couple of spoonfuls of filling in the middle of each rectangle then fold over
- using a fork, crimp the edges to seal
- brush with milk/egg and sprinkle with sugar
- pop in the oven at 220 degrees c for 10-15 minutes until golden and puffy\
- remove from the oven and leave to cool before dusting with icing sugar and serving with cream or ice cream and a little of the blackberry mixture on the side if you have any left over.
Miss Tibs really enjoyed working with the pastry and particularly brushing the turnovers with milk and sprinkling them with sugar. Once I had shown her what to do at each stage she was able to fill, fold, seal and brush the rest all by herself. The fact that they cook so quickly meant that they were ready to come out the oven by the time we had tidied up and ready to taste test- probably Miss Tib's favourite bit of all.