White Chocolate Berry Turnover

White Chocolate Berry Turnover

Pick one of two flavors, strawberry or raspberry, to fill the flaky crust of this turnover.


  1. On a well-floured surface, roll and form each pie crust to a 13x13-inch square.
  2. Evenly spread 6 tablespoons butter onto one crust, leaving a 1/8-inch border. Top with the remaining crust and press the edges together.
  3. Fold the crust in half. Spread the remaining 1 tablespoon butter onto half of the crust. Fold in half lengthwise, then again widthwise. Repeat. Wrap with plastic and refrigerate for 1 hour.
  4. Preheat oven to 425°. Line a baking sheet with parchment paper.
  5. In a medium bowl, combine the berry of choice with 2 tablespoons sugar, orange zest and juice. Toss until well coated. Allow the berries to sit for 30 minutes. Strain the berries and discard the liquid.
  6. Remove the crust from the refrigerator 15 minutes prior to baking to allow it to come to room temperature.
  7. On well-floured surface, roll the crust to a 14x14-inch square. Cut into 16 equal squares.
  8. Lay each square onto the baking sheet.
  9. Divide the berry mixture onto half of each square. Top with white chocolate.
  10. Brush the edges with the beaten egg. Fold each square in half diagonally to form a triangle. Press the edges together lightly. All edges do not have to meet, this will allow for a rustic-looking turnover. Brush the top with egg and sprinkle with remaining 1 tablespoon sugar.
  11. Bake for 10-15 minutes or until golden brown. Allow to cool.
  12. Dust with powdered sugar.

TIP: Turnovers can also be filled with your favorite fruit preserve or hazelnut spread.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen