Blueberry and Raspberry Filo Pastry Turnovers | Cravings Journal

Wash the berries.

Add lemon juice, sugar, cornstarch, salt, and cinnamon to the washed berries.

Keep phyllo pastry covered with a tea towel to prevent drying out.

Take out a section of phyllo pastry and roll the rest back up in the tea towel.

Brush a section of phyllo pastry with butter.

Layer another section of phyllo pastry on top of the buttered section.

Cut the phyllo pastry into rectangles using a knife or scissors.

Brush more butter on top of the rectangle.

Place about 1 to 1.5 tablespoons of the berry filling on one side of the rectangle.

Fold the phyllo pastry over to form a triangle.

Continue rolling the triangle until you reach the end, ensuring tight corners to keep the filling in.

Use a bit more butter on the corner to seal it and ensure the corner is underneath the triangle when baking.

Place the turnovers on a baking tray lined with baking paper.

Brush butter on top of all the turnovers.

Bake in the oven at 180 degrees Celsius for about 20 to 30 minutes or until golden brown.

If using a gas oven with heat only from the bottom, add a bit of oil on top at the end for extra greasiness.

Let the turnovers cool down a bit and finish with icing sugar.

Equipment Needed

Spice Level:

Dietary

Allergens