This post may contain affiliate links. Read our disclosure policy.

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!

a plate of blueberry turnovers with one cut in half to see the blueberry filling.
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

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.

Why You’ll Love these Blueberry Turnovers

  • Easy to make with store bought puff pastry.
  • Perfect spring and summer dessert.
  • Just like Arby’s, but better.
  • Easy to customize with another fruit.

Ingredients You Need

Here are the simple ingredients for this blueberry turnovers recipe. Jump to the recipe card for exact measurements.

blueberry puff pastry ingredients on a countertop.
  • 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.

blueberry filling simmering in a saucepan.

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.

puff pastry cut into squares on parchment paper.

Step 2. Cut the Puff Pastry. Cut each puff pastry into 4 squares (8 total).

blueberry filling inside squares of puff pastry on  a baking sheet.

Step 3. Fill Puff Pastry. Spoon 1-2 Tablespoons of filling onto each square.

unbaked blueberry turnovers with the seams pressed from a fork.

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.

unbaked blueberry turnovers brushed with an egg wash on a baking sheet.

Step 5. Egg Wash. Brush the tops of the blueberry turnovers with an egg wash.

fresh baked blueberry turnovers on a sheet pan

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.

blueberry turnovers on a cooling rack with glaze drizzled on top.

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.

a serving plate of blueberry puff pastry turnovers with glaze.

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Tap stars to rate!
3.79 from 33 votes

Blueberry Turnovers

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
These flaky blueberry turnovers are made with buttery, flaky puff pastry and filled with gooey blueberry filling. With only a few simple steps, they're so easy to make. They're perfect quick and easy dessert or sweet breakfast.

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 8 turnovers

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
Last step! If you make this, please leave a review letting us know how it was!

Notes

Flaky Crust. The key to really flaky puff pastry is to keep it cold. Thaw it just enough so it doesn’t crack, but it’s still cold. Don’t handle the dough too much and freeze the unbaked turnovers for 10 minutes before baking if possible!
Frozen Blueberries. 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. 
Puff Pastry. Pepperidge farm is a classic brand from the freezer section. Most grocery stores carry Sweet Loren’s gluten-free and dairy-free puff pastry.
Storage. Store leftover turnovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
How to Freeze:
  • 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

Serving: 1turnover | Calories: 399kcal | Carbohydrates: 40.7g | Protein: 5.6g | Fat: 24.3g | Cholesterol: 23.3mg | Sodium: 164.5mg | Fiber: 1.7g | Sugar: 10.3g

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

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Maffy says:

    4 stars
    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.

    1. Molly Thompson says:

      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!

  2. Ida says:

    My daughter, Molly, and I are trying them this evening ❤️

    1. Molly Thompson says:

      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

      1. Ida says:

        Thank you! They turned out amazing! She brought a batch to school to share!

        1. Molly Thompson says:

          Awesome! I love to hear that!

  3. Amanda says:

    5 stars
    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!

    1. Molly Thompson says:

      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