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Easy blueberry turnovers arranged on parchment paper with one torn open.
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5 from 6 votes

Easy Blueberry Turnovers 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 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 turnovers
Calories: 354kcal
Author: MaryAnne

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!

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: 354kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 163mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg