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These flaky blueberry turnovers are made with buttery, flaky puff pastry and filled with gooey blueberry filling. They’re perfect quick and easy dessert or sweet breakfast.
Need another blueberry dessert? Try blueberry oatmeal bars or blueberry crumb muffins next!
Making blueberry turnovers with puff pastry makes them simple to make, but still as impressive to eat. The puff pastry is buttery and flaky with tons of layers. The key to the best puff pastry is to keep it nice and cold!
And although the filling is easy to make (just like easy strawberry compote), it’s *literally* bursting with blueberry flavor. They cook down, burst, and sweeten into a jammy blueberry consistency you’ll want to eat with a spoon. I even put it on cottage cheese pancakes instead of syrup.
Need more blueberry recipes? Try blueberry oatmeal bars, overnight blueberry waffle casserole, or blueberry popsicles next.
Ingredients You Need
Here are the simple ingredients for this blueberry turnovers recipe. Jump to the recipe card for exact measurements.
- Puff pastry: let them thaw at room temperature until they’re still cold to the touch, but don’t crack. Pepperidge Farm is great or try Sweet Lorens puff pastry for a gluten-free dairy-free option.
- Egg: egg wash binds the seams of the puff pastry together and turns them golden brown.
- Blueberries: pick big juicy blueberries for the sweetest flavor. Just like in blueberry baked oatmeal, frozen blueberries work too, but do not thaw them.
- Sugar: the sugar brings out the sweetness of the blueberries.
- Lemon: lemon zest and lemon juice balances the sweetness.
- Cornstarch: thickens the blueberry filling. Arrowroot starch or tapioca starch work too. I’ve used them all to thicken gluten-free peach cobbler.
- Glaze: milk and powdered sugar cover the blueberry turnovers in a sweet glaze.
Recipe Variations
- Lemon blueberry turnovers: the filling already has lemon in it, but you could add a little more and swap the milk in the glaze for lemon juice.
- Blueberry cream cheese turnovers: Add 1-2 teaspoons of cream cheese to the filling or use the cheesecake filling from these cheesecake cookies.
- Without puff pastry: try using crescent rolls or pie crust.
- With pie crust: technically these would be called blueberry hand pies!
How to Make Blueberry Turnovers
Here are the simple steps to make puff pastry blueberry turnovers. Jump to the recipe card for printable recipe.
Step 1. Blueberry Filling. Simmer the blueberry filling ingredients in a saucepan over medium-low heat for 3-5 minutes, until they burst and it thickens.
Step 2. Cut the Puff Pastry. Cut each puff pastry into 4 squares (8 total).
Step 3. Fill Puff Pastry. Spoon 1-2 Tablespoons of filling onto each square.
Step 4. Close the Pastry. Fold one corner over to the opposite to create a triangle. Press the seams together or press them with a fork.
Step 5. Egg Wash. Brush the tops of the blueberry turnovers with an egg wash.
Step 6. Bake. Bake for 15-20 minutes, until the pastry puffs and tops turn golden brown. It’s okay if some of the filling comes out.
Step 7. Glaze. Whisk the glaze ingredients in a small bowl and drizzle on top of the baked turnovers. Let set for a few minutes and serve right away or serve at room temperature.
Tips for the Best Puff Pastry Turnovers
- Swap the blueberries for raspberries, blackberries, or a combination of berries like in this paleo berry cobbler.
- Add 1-2 more tablespoons of sugar to the blueberry mixture if your blueberries aren’t super sweet.
- Don’t overfill the turnovers. The edges need to seal so the blueberry filling doesn’t leak everywhere. Some leaking is ok though!
- If you have time, put the filled blueberry turnovers in the freezer for 10 minutes before baking. Flaky dough like pie crusts and puff pastry are best when cold.
- Skip the glaze and sprinkle the tops with coarse sugar before baking like blueberry banana muffins.
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries instead of fresh blueberries in this recipe. Do not thaw them before adding to the saucepan to make the gooey filling.
How to Store
Store leftover turnovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
You can freeze blueberry puff pastry turnovers before or after baking. Here’s how!
Before baking: follow the instructions through sealing them (don’t add the egg wash). Freeze on a baking sheet for 30 minutes. Wrap each individually in plastic wrap and store in a freezer bag for up to 3 months. Bake from frozen! Just add a few minutes to the bake time.
After baking: flash freeze on a baking sheet for 30 minutes then wrap then individually in plastic wrap and put them in a container or bag. Thaw overnight in the fridge.
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Blueberry Turnovers
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Ingredients
Blueberry Filling
- 1 1/2 cups blueberries fresh or frozen (do not thaw)
- 1/4 cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- Zest and juice from 1/2 lemon
Turnovers
- 1 package (2 sheets) frozen puff pastry thawed
- 1 large egg beaten
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 400°F. Line two large baking sheets with parchment paper or a silpat mat. Remove the puff pastry from the freezer if you haven't already.
- Combine the blueberry filling ingredients in a medium saucepan over medium heat. Bring to a gentle simmer then turn the heat down to medium low and continue to cook, stirring frequently, for 3-5 minutes, until the blueberries burst and the sauce thickens to a jam consistency.1 1/2 cups blueberries, 1/4 cup granulated sugar, 1 Tablespoon cornstarch, 2 Tablespoons water, Zest and juice from 1/2 lemon
- Place the sheets of puff pastry on the prepared baking sheets and cut them down the middle into 4 squares each (8 total).1 package (2 sheets) frozen puff pastry
- Spoon 1-2 Tablespoons of the blueberry filling into each puff pastry square. Be careful not to overfill.
- Fold one corner over to meet the opposite so that it forms a triangle. Pinch the edges closed with your fingers or press with the back of a fork. Make a small slit in the top of the turnover to let the steam escape. If you have time, freeze the filled pastries for 10-15 minutes for the flakiest crust.
- Whisk the egg in a small bowl then brush the tops of the blueberry turnovers with the egg wash. Bake in the preheated oven for 15-20, until pastry puffs and the tops turn golden brown. Allow to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.1 large egg
- Whisk the powdered sugar and milk in a small bowl. Place parchment paper under the baked turnovers and drizzle the icing on top let it set and enjoy! Turnovers stay fresh at from temperature for up to 2 days or in the fridge for up to 5. Frozen turnovers are good for up to 3 months. Thaw overnight in the fridge.1 cup powdered sugar, 2 Tablespoons milk
Notes
- Before baking: follow the instructions through sealing them (don’t add the egg wash). Freeze on a baking sheet for 30 minutes. Wrap each individually in plastic wrap and store in a freezer bag for up to 3 months. Bake from frozen! Just add a few minutes to the bake time.
- After baking: flash freeze on a baking sheet for 30 minutes then wrap then individually in plastic wrap and put them in a container or bag. Thaw overnight in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
These were good but not outstanding, that’s why 4 stars. You really need to adjust the sugar based on the sweetness of the berries.
I think they would be nice with some turbinado sugar on top. I also found these were done 2 to 3 minutes early, so keep your eye on them.
Appreciate the feedback! Some course sugar on top would be a great addition. Every oven is different so it’s always a good idea to keep an eye on them. Love that tip!
My daughter, Molly, and I are trying them this evening ❤️
Hi Ida!
Love your daughter’s name? Can’t wait to hear how it turns out. Let me know if you have any questions!
❤️Molly
Thank you! They turned out amazing! She brought a batch to school to share!
Awesome! I love to hear that!
These are so beautiful! I need one like now. Flaky, gooey, blueberry-y—you get the point. I bet they were amazing. I’m always looking for things to do with leftover puff pastry. Can’t wait to try them!
Hey Amanda!
They were amazing! And super easy. I can’ wait for you to give them a try! Let me know when you do:)
❤️Molly