Fresh Blueberry Turnovers with Puff Pastry Recipe
Featuring buttery, flakey puff pastry wrapped around a delicious fresh blueberry filling, these handheld blueberry puff pastry turnovers are a breakfast treat. They are also great for snacks, desserts, or even packing in a lunchbox, with no utensils needed.
Servings: 4 turnovers
Calories: 471kcal
Equipment
- quarter sheet pan
- parchment paper
- Rolling Pin
Ingredients
- 1 sheet frozen puff pastry
- 1½ cups fresh blueberries
- 1½ tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon ground cinnamon
- 2 tablespoons water
- 1 egg
- ½ cup powdered sugar
- 1-2 tablespoons milk
Instructions
- 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.
- 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.
- Spread out the puff pastry. Roll out the puff pastry 3-4 times from end to end. Repeat for the other side. You will have an 11x11-inch sheet of pastry.
- Cut the pastry into 4 equal squares.
- 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.
- Transfer one-quarter of the blueberry mixture to the center of each square.
- 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.
- Place the turnovers on a parchment-lined 9x13 baking sheet. Refrigerate for 20 minutes to let the pastry chill. This step will help prevent the blueberry mixture from oozing out too much.
- Preheat the oven to 350° F. Use a pastry brush to brush the egg mixture over the top of the pastries.
- Bake the turnovers for 17-22 minutes or until golden brown. Remove from the oven and allow them to cool for 15-20 minutes.
- 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.
- Serve warm.
Notes
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.
After baking, the filling in these turnovers is hot. 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 want to use both pastry sheets.
Nutrition
Calories: 471kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 171mg | Potassium: 103mg | Fiber: 2g | Sugar: 25g | Vitamin A: 97IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg
