Berry Turnovers

I bought some gorgeous fresh raspberries and blueberries from the farmer’s market. I decided to be a little bad and grab some puff pastry, which is not low in fat. But, if you eat pastries in moderation, such as one with coffee or tea, the fat and calories remain low. So, I decided to make these berry turnovers and I enjoyed them very much. I do not have a large sweet tooth, so these have just enough sugar to nicely compliment the natural luxuriousness of the berries.  If you like sweeter turnovers and do not mind additional calories, then add an additional tablespoon of sugar. But, honestly after dusting these with powered sugar, I do not think the additional sugar is needed.


2 Tbsp Mascarpone cheese
2 Tbsp strawberry preserves
1 Tbsp sugar
1/4 tsp lemon zest 
1/2 cup raspberries
1/4 cup blueberries
8 oz puff pastry
2 Tbsp powdered sugar


Preheat oven to 375°F.

Mix together the first 6 ingredients in a bowl. Set aside.

Roll out the pastry on a lightly floured surface to a large square. Using a sharp knife, cut the pastry into six 4 inch squares.

Place about a tablespoon of the berry mixture into the middle of each square of pastry.

Using a pastry brush or your fingers, wet the edges of the pastry with cold water and fold each square over to form a triangle. Gently press the edges together to seal.

Carefully transfer the turnovers to a baking sheet and bake for 15 to 20 minutes, or until risen and golden.

Using a metal spatula, remove the pastries to a wire rack to cool, then dust with powdered sugar and serve.

Nutrition Facts

Servings: 6
Serving size: 1/6 of recipe (2.4 ounces).
Calories 260.16

% Daily Value
Calories From Fat  139.84  54%
Total Fat 15.59g  24%
Saturated Fat  3.65g  18%