Fresh Blueberry Turnovers with Puff Pastry

Why I love this recipe, and you will too!

1. Did I mention these handheld blueberry turnovers are delicious and taste like they just came from the bakery?
2. Frozen puff pastry is a modern miracle and the ultimate in convenience. I always have some in my freezer ready to whip up treats and appetizers.
3. Don’t let the number of steps to make this dish scare you. This homemade blueberry turnover recipe only takes a few minutes of prep, comes together quickly, and requires only a handful of pantry ingredients.

Ingredient notes:

• Frozen puff pastry – not to be confused with filo or phyllo dough, can be found in the freezer section of your grocery store. It usually comes packaged with two sheets per box and needs to be thawed before use.
• Fresh blueberries – with their familiar sweet flavor and dusky blue coloring, are the star of this blueberry turnover recipe. Frozen blueberries can also be used, but they must be thawed and any excess liquid removed.
• Sugar, cornstarch, lemon juice, and ground cinnamon – combine with the berries to make the blueberry filling.
• Powdered sugar and milk – combine to make a sweet glaze drizzled over the top of the baked turnovers.
• Egg and water – combine to make an egg wash that is brushed over the dough before it is baked, giving it a shiny golden-brown appearance.

Complete measurements are listed in the recipe card below.

How to make this recipe for blueberry turnovers:

1. Before making this recipe, remove the puff pastry from the freezer and place it in the fridge to let it thaw overnight, or follow the directions on the package.
2. Add the blueberries, granulated sugar, cornstarch, lemon, and ground cinnamon in a medium pot. Stir for 2-3 minutes until the sauce is thick. Remove from the heat and set aside to cool.

3. Spread out the puff pastry. Use a rolling pin to roll it out 3-4 times from end to end. Repeat for the other side. You want to end up with an 11×11-inch sheet of pastry.

4. Cut the pastry into 4 equal squares.

5. Add water and egg to a small bowl. Whisk until fully combined. Use a pastry brush to apply the egg wash around the edges of the pastry. This will help create a seal.

6. Transfer one-quarter of the blueberry mixture to the center of each square.

7. Fold over the pastry from corner to corner. With a fork, pinch the edges to seal it. Make three small slits in the center with a knife, so to let the steam escape.

8. Place the turnovers on a parchment-lined 9×13 baking sheet. Refrigerate for 20 minutes to let the pastry chill. This step will help prevent the blueberry mixture from oozing out too much.
9. Preheat the oven to 350° F. Use a pastry brush to brush the egg mixture over the top of the pastries.

10. Bake the turnovers for 17-22 minutes or until golden brown. Remove from the oven and allow them to cool for 15-20 minutes.
11. Add the powdered sugar and one tablespoon of milk to a small bowl. If necessary, add the remaining milk. Mix until the topping is smooth.

12. Drizzle the glaze on top.

13. Serve warm.

Serving suggestions:

If I am serving these blueberry turnovers for breakfast, especially if we have company, or if it’s a special occasion, I like to add my Breakfast Fruit Salad, Frozen Fruit Salad, or Old-Fashioned Ambrosia and either my Spinach and Bacon Quiche or Crustless Ham and Cheese Quiche.

A slice of my Sausage Cheese Bread rounds out the meal nicely.

Recipe variations:

If you are in a time crunch, you can use canned blueberry pie filling instead of making the homemade filling. If you would like to try different turnover flavors other canned pie fillings that can be substituted include apple, blackberry, and peach.

How to store leftovers:

For the crispiest, flaky pastry, these blueberry turnovers should be eaten as soon as they are cool enough to handle. If you have leftovers, they can be stored in an airtight container at room temperature for up to four days, but they will lose their crunchiness.

Recipe FAQs:

Sharon’s expert tips:

• Rinse and sort through your blueberries, removing any soft or moldy berries or stems before using them in this recipe.
• If using frozen blueberries, let them thaw and remove any excess liquid before adding them to the other filling ingredients. Your filling may also take a few more minutes to thicken.
• The filling in these blueberry turnovers is hot after baking. Be sure to let them cool for 15-20 minutes, especially if you will be serving them to children.
• The blueberry filling recipe can be doubled if you would like to use both sheet of pastry.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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