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    Gastronotherapy » Recipes » Breakfast

    Easy Blueberry Turnovers

    Modified: May 14, 2024 · Published: Mar 26, 2023 · by MaryAnne · 10 Comments

    Jump to Recipe Jump to Video Print Recipe

    Blueberry turnovers are a delicious and easy-to-make treat that are perfect for breakfast or dessert. These turnovers are filled with a sweet and tangy blueberry filling and wrapped in flaky (store-bought) puff pastry. They're a great way to use up fresh or frozen blueberries, and are sure to be a hit with your family and friends.

    Easy blueberry turnovers arranged on parchment paper with one torn open.

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    Blueberry turnovers with puff pastry are essentially hand pies with a light, flaky, and buttery pastry, just like my strawberry turnovers. The homemade blueberry filling is sweet and juicy, and the vanilla glaze is the icing on the...pastry!

    We use store-bought puff pastry to keep things simple, like in my tomato tart & beet tart. Enjoy your turnovers for breakfast, brunch, or dessert.

    Jump to:
    • ⭐️ Why These Turnovers are the Best
    • 🥧 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How to Make Blueberry Turnovers
    • 👩🏼‍🍳 Expert Tips and Tricks
    • 💬 Frequently Asked Questions
    • 🍽 Related Recipes
    • Easy Blueberry Turnovers Recipe

    ⭐️ Why These Turnovers are the Best

    • Light & flaky, buttery, sweet, and juicy blueberry puff pastry turnovers
    • Skip the Pepperidge Farm version when you can make easy & delicious homemade turnovers using store-bought puff pastry and just 9 ingredients
    • Excellent & fun way to use your seasonal blueberries
    • Perfect for breakfast, brunch, or dessert
    • Freezer-friendly recipe

    🥧 Ingredient Notes

    recipe ingredients arranged on a table.
    • Frozen puff pastry - It's one of the best ingredients for so many reasons: If you buy a brand that's made with butter (some are made with oil), the flavor is as good as any homemade version; it keeps in the freezer for months; it bakes up beautifully, creating rich, crispy pastry that can be topped with any number of foods- savory or sweet (try it in my apple pie with puff pastry)!
    • Blueberries - You can use fresh or frozen blueberries for this blueberry pastry recipe, but be sure to thaw frozen blueberries before using them.
    • Granulated sugar - Sweetens our blueberries just enough without making them too sweet
    • Cornstarch - acts as a thickener for our blueberry filling
    • Salt - Adding a pinch of salt to the sweet blueberry mixture will enhance the flavor
    • Fresh lemon juice - Adds bright citrus flavor; store-bought lemon juice will work as well.
    • Vanilla extract - Adds rich vanilla flavor to our glaze, which complements the blueberries

    📝 Variations & Substitutions

    • Use your favorite berry. Raspberries, strawberries, or blackberries would all be delicious.
    • Skip the glaze. Instead, after brushing your fruit turnovers with the egg wash, sprinkle them with granulated sugar for a slightly crunchy texture.
    • Make mini-blueberry turnovers. To make bite-sized treats, cut your puff pastry sheets into 6 squares instead of 4 (for a total of 12). Use about 1 tablespoon of blueberry mixture per square and follow the remaining recipe instructions.
    • Make blueberry cream cheese turnovers: Spread ½ tablespoon of cream cheese onto the center of each square before adding the filling, then follow the recipe instructions accordingly.
    • Spice. Add ½ teaspoon of cinnamon or your favorite warm spice for a hint of spicy flavor.
    • Canned blueberry filling: This can be used in a pinch if you don't have time to make the homemade filling. However, beware that it's loaded with corn syrup. You will need about 1 ½ cups total.
    • Sweeten the filling: If your blueberries are not super ripe (and sweet), add 1 extra tablespoon of sugar to the filling.
    Puff pastry blueberry turnover cut in half with fresh blueberries next to it.

    🔪 How to Make Blueberry Turnovers

    Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

    Make the blueberry turnover filling:

    In a small pot over medium heat, add the blueberries, sugar, cornstarch, water, and salt. Stir to combine and cook for 3 minutes, until bubbly and slightly thickened.

    Remove from heat, add fresh lemon juice, and stir to combine. Let mixture cool while you prepare the puff pastry (or place it in the fridge for faster cooling).

    Thickened blueberry filling in a saucepan with a wooden spoon.

    Prep puff pastry:

    Onto a lightly floured surface, unroll thawed pastry and lightly roll with a rolling pin to smooth out dough into a square shape.

    Assemble turnovers:

    Using a sharp knife, cut each pastry sheet into 4 equal-sized squares (you will have 8 total). Place 1-2 tablespoons of blueberry filling in center of each square.

    Sheet of puff pastry cut into 4 equal squares.
    Blueberry filling added to center of puff pastry squares.

    In a small bowl, whisk together the egg and water to create an egg wash.

    Use a pastry brush or spoon to brush egg wash along the ½" edge of each pastry square. Fold opposite pastry corners together to form a triangle. Use a fork or your fingers to crimp the edges together by pressing down gently.

    Puff pastry squares being brushed with egg wash.
    Crimping puff pastry triangles on a cutting board.

    Use the same fork to pierce the top of each pastry to allow steam to escape.

    Transfer turnovers to prepared baking sheet and brush each turnover with egg wash. Bake for 15-20 minutes, until pastry is golden brown.

    Hand brushing egg wash onto top of blueberry turnovers.

    Allow to cool for at least 15 minutes to avoid burning your mouth. They are worth the wait!

    Make the glaze:

    In a small bowl, whisk together the confectioner's sugar, milk, and vanilla extract until smooth. You should have a thicker consistency. Add more confectioner's sugar or milk to achieve your desired consistency.

    Vanilla glaze mixed together in a small white bowl.

    Drizzle the glaze over turnovers and serve with any remaining blueberry filling on the side. Enjoy!

    Glazed puff pastry turnovers arranged on parchment paper.

    👩🏼‍🍳 Expert Tips and Tricks

    • Storage: Homemade turnovers are best when served fresh, but you can also store them in the fridge for up to 4 days.
    • How to freeze: Place completely cooled turnovers onto a baking sheet and freeze for 30 minutes. Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in fridge overnight.
    • How to reheat: Place turnovers in a preheated 375 degree F. oven for 5-10 minutes, until heated through.
    • Make ahead and bake later: Prep pastries but leave off the egg wash. Freeze on a baking sheet for 30 minutes, then transfer to a freezer-safe bag. Bake straight from the freezer, but don't forget to add the egg wash. Add 4-5 minutes to your baking time.
    • Don't overfill the turnovers. Make sure you can easily seal the pastry edges so that the filling doesn't leak out.
    • Let turnovers cool. To avoid burning your mouth, I recommend letting the blueberry pastries cool for 10 minutes before eating them.
    • Keep puff pastry cold. Until you're ready to use it, keep it chilled. This will ensure a light & flaky pastry.
    • Let the blueberry filling cool. Make sure it's at room temperature before using it. This will prevent your pastry sheets from warming up.
    • Pierce turnovers with a fork. This will help steam to escape.
    • Use an egg wash. It gives turnovers a golden brown finish, and also helps to seal the edges and prevent leaks.

    💬 Frequently Asked Questions

    How are blueberry turnovers made?

    Using puff pastry to make blueberry turnovers makes for an easy recipe. First, make the homemade blueberry filling, then set aside to let it cool. Next, roll out your thawed pastry and cut it into even squares. Add filling to each pastry square and fold over to form into a triangle. Brush with egg wash and bake for 15 to 20 minutes. Make the vanilla glaze and drizzle over turnovers before serving.

    How many carbs are in a blueberry turnover?

    In this turnover recipe, each pastry contains 50 grams of carbs.

    Why do people coat blueberries with flour?

    It's often recommended to coat blueberries in flour when making baked goods. This is because the flour absorbs some of the fruit's liquid, making them less likely to sink to the bottom of said baked good. Coating blueberries in flour also helps to prevent the blueberries from bleeding into the baked good.

    🍽 Related Recipes

    • blueberry lemon pound cake sliced onto parchment paper.
      Blueberry Lemon Ricotta Pound Cake
    • plate of blueberry cobbler with ice cream and a spoon resting on a white napkin.
      Rustic Vegan Blueberry Cobbler
    • Stack of fluffy blueberry muffins on a pan.
      The Ultimate Sour Cream Blueberry Muffins
    • stack of banana oat pancakes with syrup being poured on top.
      3 Ingredient Banana Oat Pancakes

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    Easy blueberry turnovers arranged on parchment paper with one torn open.

    Easy Blueberry Turnovers Recipe

    Author: MaryAnne
    Blueberry turnovers are a delicious and easy-to-make treat that are perfect for breakfast or dessert. These turnovers are filled with a sweet and tangy blueberry filling and wrapped in flaky puff pastry. They're a great way to use up fresh or frozen blueberries, and are sure to be a hit with your family and friends.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 8 turnovers
    Calories 354 kcal

    Ingredients
      

    For the pastry:

    • 1 package frozen puff pastry, thawed (2 sheets)

    For the blueberry filling:

    • 2 cups fresh or frozen blueberries
    • ¼ cup granulated sugar
    • 2 Tablespoons cornstarch
    • ½ cup water
    • pinch salt
    • 2 teaspoons fresh lemon juice

    For the egg wash:

    • 1 large egg
    • 1 Tablespoon water

    For the vanilla glaze:

    • 1 cup confectioner's sugar
    • 2 Tablespoons milk
    • 1 teaspoon vanilla extract

    Instructions
     

    • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

    Make the blueberry filling:

    • In a small pot over medium heat, add the blueberries, sugar, cornstarch, water, and salt. Stir to combine and cook for 3 minutes, until bubbly and slightly thickened.
    • Remove from heat, add fresh lemon juice, and stir to combine. Let mixture cool while you prepare the puff pastry (or place it in the fridge for faster cooling).

    Prep puff pastry:

    • Onto a lightly floured surface, unroll thawed puff pastry and lightly roll with a rolling pin to smooth out dough into a square shape.

    Assemble turnovers:

    • Using a sharp knife, cut each pastry sheet into 4 equal-sized squares (you will have 8 total). Place 1-2 tablespoons of blueberry filling in center of each square.
    • In a small bowl, whisk together the egg and water to create an egg wash.
    • Use a pastry brush or spoon to brush egg wash along the ½" edge of each pastry square. Fold opposite pastry corners together to form a triangle. Use a fork or your fingers to crimp the edges together by pressing down gently.
    • Use the same fork to pierce the top of each pastry to allow steam to escape.
    • Transfer turnovers to prepared baking sheet and brush each turnover with egg wash. Bake for 15-20 minutes, until pastry is golden brown.
    • Allow to cool for at least 15 minutes to avoid burning your mouth. They are worth wait!

    Make the glaze:

    • In a small bowl, whisk together the confectioner's sugar, milk, and vanilla extract until smooth. You should have a thicker consistency. Add more confectioner's sugar or milk to achieve your desired consistency.
    • Drizzle the glaze over turnovers and serve with any remaining blueberry filling on the side. Enjoy!

    Video

    Notes

      • Storage: Homemade turnovers are best when served fresh, but you can also store them in the fridge for up to 4 days.
      • Don't overfill the turnovers. Make sure you can easily seal the pastry edges so that the filling doesn't leak out.
      • Let turnovers cool. To avoid burning your mouth, I recommend letting the blueberry pastries cool for 10 minutes before eating them.
      • Keep puff pastry cold. Until you're ready to use it, keep it chilled. This will ensure a light & flaky pastry.
      • Let the blueberry filling cool. Make sure it's at room temperature before using it. This will prevent your puff pastry from warming up.
      • Pierce turnovers with a fork. This will help steam to escape.
      • Use an egg wash. It gives turnovers a golden brown finish, and also helps to seal the edges and prevent leaks.

    Nutrition

    Calories: 354kcalCarbohydrates: 50gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 21mgSodium: 163mgPotassium: 66mgFiber: 1gSugar: 6gVitamin A: 46IUVitamin C: 2mgCalcium: 15mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb

      March 28, 2023 at 12:24 pm

      5 stars
      This recipe looks easy and fun!!

      Reply
      • MaryAnne

        March 28, 2023 at 3:57 pm

        It really is! 😍

        Reply
    2. Barb

      April 02, 2023 at 10:29 am

      5 stars
      Just ate a cooled turnover made fresh this morning. So flaky and delicious!

      Reply
      • MaryAnne

        April 04, 2023 at 1:43 pm

        5 stars
        Yay! So glad you enjoyed them!

        Reply
    3. Carrie

      June 12, 2023 at 3:08 pm

      5 stars
      Wowowow, the amount of flakiness on these turnovers is insane, and the blueberry filling is just the right amount of sweetness. They reminded me of toaster strudels, amazing!

      Reply
      • MaryAnne

        June 13, 2023 at 11:38 am

        Thanks so much, Carrie! So glad they were a hit with you! And I agree that they are very similar to toaster strudels!

        Reply
    4. Tammy

      March 03, 2024 at 10:24 am

      5 stars
      How can something so simple be so delicious?! This is my new favorite recipe!!

      Reply
      • MaryAnne

        March 03, 2024 at 2:34 pm

        Awww, thanks Tammy! 🙂

        Reply
    5. Sharon

      February 01, 2025 at 6:33 am

      5 stars
      I made these for breakfast today. I had some puff pastry but it went bad so I just made a pie crust and made squares. Still turned out good. My husband ate 3 of these.

      Reply
      • MaryAnne

        February 01, 2025 at 6:58 am

        Good to know that using pie crust also works great! Thanks so much for leaving a review, Sharon! Eating 3 turnovers is quite an accomplishment! 😉

        Reply
    5 from 7 votes (1 rating without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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