Easy Blueberry Turnovers are made with puff pastry and a sweet blueberry filling. Light, flaky and simple to make, this recipe is perfect for breakfast or dessert!
Easy Blueberry Turnovers
Blueberry puff pastry turnovers just might be my new favorite, thanks to puff pastry dough.
I’m a huge fan of puff pastry because of the ease and convenience of it. Take it out of the freezer, let it thaw, and you’re ready to create some deliciousness.
Remember these strawberry shortcake puffs, those apple danish, and these homemade breakfast hot pockets? All made with puff pastry.
The pastry is buttery, soft, and flaky. And the blueberry filling recipe for these turnovers is homemade, yet simple to make.
The result? A crispy, light blueberry pastry filled with tangy blueberries and topped with a sweet vanilla glaze. Mmm mmm good!
Ingredients in Easy Blueberry Turnovers:
- Fresh or frozen blueberries
- Sugar
- Cornstarch
- Lemon juice (optional)
- Puff pastry
- Egg
Vanilla Glaze:
- Powdered sugar
- Vanilla
- Milk
How to Make Blueberry Turnover Recipe:
- Preheat oven to 400F. Line a large baking pan with parchment paper. Set aside.
- In a small saucepan, add blueberries and sugar and stir to combine. Cook over medium heat until blueberries start to burst and thicken slightly, about 5-6 minutes. Remove from heat and stir in cornstarch and lemon juice (if using). Set aside to cool slightly.
- Lightly flour a cutting board or other flat surface; or line your counter with a sheet of parchment paper. Gently unfold both puff pastry sheets onto surface. Use a rolling pan to flatten a bit more, if needed. Cut each sheet into four squares. Place 1-2 tablespoons of filling onto the center of each square.
- In a small bowl, whisk egg and water together. Using a pastry brush, brush a 1/2 inch border along the edges of each square. Fold the opposite ends of each square together to form a triangle and press edges tougher to seal. Brush remaining egg wash over the tops of each pastry. Using a fork, poke the tops of each pastry once to allow steam to escape.
- Bake for 15-20 minutes, or until turnovers are golden brown. Remove from oven and allow to completely before glazing.
- To prepare glaze, whisk powdered sugar, vanilla, and milk in a small bowl. Drizzle over cooled turnovers.
Can I Make Blueberry Turnovers with Pie Crust?
Absolutely! You can use a premade pie crust the same way that you would use puff pastry dough.
Can I Use Frozen Blueberries?
You can! There is no need to thaw, as they will heat on the stove.
Can I Make Blueberry Turnovers with Cream Cheese?
Yes! You can reference this raspberry danish recipe for more specific instructions. In short, you can add a spoonful of softened cream cheese with the filling and then bake as directed.
Tips for Making the Best Berry Turnovers:
- If your blueberries aren’t overly sweet, sugar is a great way to sweeten them up. However, you can omit the sugar if you prefer.
- Lemon juice is optional, but a great way to keep the blueberries fresh and with a slight citrus twist.
- Be sure the puff pastry dough is completely thawed before using, otherwise it may tear easily.
- Do not overfill the turnovers, otherwise the filling may seep out and cause a bubbly mess.
- The turnovers are delicious with or without the glaze. You can also dust the pastries with powdered sugar, too.
Looking for More Easy Blueberry Recipes? I’ve Got You Covered!
- Blueberry Dump Cake
- Blueberry Baked Oatmeal
- Easy Blueberry Cobbler
- Blueberry Lemon French Toast Bake
- Blueberry Yogurt Cake
- Bakery Style Blueberry Muffins
Easy Blueberry Turnovers
Easy Blueberry Turnovers are made with puff pastry and a sweet blueberry filling. Light, flaky and simple to make, this recipe is perfect for breakfast or dessert!
Servings 8
Calories 407kcal
Equipment
Ingredients
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice (If desired)
- 1 box (17.3 ounce) frozen puff pastry, thawed (two sheets)
Vanilla Glaze
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1-2 tablespoons milk
Instructions
- Preheat oven to 400°F. Line a large baking pan with parchment paper. Set aside.
- In a small saucepan, add blueberries and sugar and stir to combine. Cook over medium heat until blueberries start to burst and thicken slightly, about 5-6 minutes. Remove from heat and stir in cornstarch and lemon juice (if using). Set aside to cool slightly.
- Lightly flour a cutting board or other flat surface; or line your counter with a sheet of parchment paper. Gently unfold both puff pastry sheets onto surface. Use a rolling pan to flatten a bit more, if needed. Cut each sheet into four squares. Place 1-2 tablespoons of filling onto the center of each square.
- In a small bowl, whisk egg and water together. Using a pastry brush, brush a 1/2 inch border along the edges of each square.
- Fold the opposite ends of each square together to form a triangle and press edges tougher to seal. Brush remaining egg wash over the tops of each pastry. Using a fork, poke the tops of each pastry once to allow steam to escape.
- Bake for 15-20 minutes, or until turnovers are golden brown. Remove from oven and allow to completely before glazing.
- To prepare glaze, whisk powdered sugar, vanilla, and milk in a small bowl. Drizzle over cooled turnovers.
Notes
- Turnovers will last in an airtight container for up to four days.
- See my tips and tricks for making these Easy Blueberry Turnovers above the recipe box.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 71mg | Fiber: 2g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 2mg
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