A Blackberry Story

A couple of years ago, on one of my daily summer biking trips through the woods behind my house, I discovered what I thought were raspberry bushes.
So I made sure to check that spot every day, and I soon discovered that they weren't raspberries, they were blackberries!
I was too much of a scaredy cat to taste them back then(Who knows what's going on in those woods? XD ), but Friday, I thought "to heck with it", and I decided to go pick some.
I mentioned it to my mom, and she wanted to go along too! So we got all geared up and headed to the spot.
Unfortunately, they weren't quite as ripe as I'd hoped, but we still got plenty of good berries (at least a couple cups XD).
Well what in the world does one do with a couple of cups of very tart, fresh blackberries? Well, I don't know what one does, but I made little blackberry turnovers.

I had to overcompensate for the tartness of the berries with a lot more sugar than I'd usually use, so keep that in mind. :)



Me, braving the thorny bush!

Pretty berry

Mom got caught XD

"hold still, let me take a picture!"

"this is what you get"

berries!

My mom thinks this is a persimmon. Does anyone know if she's right?

She also found flies doin the nasty XD

allll of our berries...blurry.

This is what the mixture looks like at first. No worries, it gets better.







Yum yum yum! :)


Blackberry Turnovers:
1 - 1 1/2 cups of washed and dried blackberries
4 tablespoons of sugar (I know! it's a ton! Adj1ust accordingly)
1 tbsp of honey
Juice from 1/2 of a smallish lemon
Puff pastry (one to one half of the two sheets in the box of the Pepperidge Farm kind should work)

and a simple glaze of milk, powdered sugar, and a little lemon juice. :)

Preheat the oven to 375 degrees fahrenheit

Mix together the berries, sugar, juice, and honey, and let it sit until the sugar's all dissolved.

Cut the pastry into squares, size doesn't really matter. for a 2inch square, a tablespoon of filling should do nicely. Either turn over the edges in typical fashion, or bring all four corners together. Bake for about 20 minutes, or until the pastry just starts to brown on top.
LET COOL a little. (hot fruit filling = mouth burns = suck) Then drizzle the turnover with the glaze. Yay!

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