gooseberry "turnover" filling very thick We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers.
I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and fill some puff pastry. In the over, done!

But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance.
Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs are added)

What can I do to thicken the stuffing, but prevent the filling from becoming solid?
I can't find any resources on what to do when you have food with too much pectin in it, but you could combine the goose berries with something which has a low amount of pectin, check out group II or III in this pdf. Don't puree your other ingredient totally and you'll get a thicker filling, as well.