Lemon Blueberry Turnovers

These flaky lemon blueberry turnovers are made with puff pastry and filled with gooey blueberry filling. so they're easy to make. Brush them with egg wash and bake to golden, flaky perfection.

I'm so sad to see citrus season come to an end.  It's no surprise this year by all the lemon recipes I've been sharing. Glazed Lemon Poppy Seed Bars, Lemon Whoopie Pies and Healthier Lemon Poppy Seed Muffins to name a few.

Though I am sad to see all the springtime flavors like lemon and lime disappearing as we head into May I am very excited about all the berries and summer flavors heading our way.

Until then I wanted to share with you guys a recipe that's right in the middle! A turnover recipes that features lemon and berries! And that's why it's called lemon blueberry turnovers.

Blueberry turnover filling

There's only 4 ingredients to this flavor packed filling:

1. Fresh blueberries
2. Granulated sugar
3. Cornstarch
4. Lemon juice and zest

Not only are there only a few ingredients in the center of these lemon blueberry turnovers, but it's also super simple to throw together. You just add all four of them to a bowl and toss gently with a spoon to completely cover the blueberries.

How to make blueberry turnovers

1. Once you have the ingredients mixed together set them aside and get the puff pastry ready to go. It's really as simple as that. Which is part of the magic of this recipe!
2. Next, let the puff pastry thaw and lay it out on a lightly floured surface. It's a giant square so cut it right down the middle both ways to make four smaller squares. check out the picture above for an example!
3. Repeat with the other sheet until you have 8 equal squares. After that, spoon 2-3 tablespoons of the blueberries onto puff pastry then fold one corner over to meet the other so you have a triangle.

Pro tip: Once you fold them over don't forget to pinch the edges together before you put them in the oven. If keeps all the bubble and gooey juices in these lemon blueberry turnovers inside the golden puff pastry.

Storage instructions

Another great thing about these lemon blueberry turnovers: they travel really well! Keep them in a container in the fridge and take them with you wherever you want. Or throw them in the freezer, thaw overnight in the fridge, and warm them up when you need them.

Or if you're like me, put them in a plastic bag and put them in your backpack style purse to take to your friend you're meeting for dinner. Oh, I'm the only one that stuffs desserts in their purse?

More blueberry recipes:

• Brown butter blueberry coffee cake
• Naturally sweet blueberry popsicles
• Easy blueberry muffins with crumble topping

Follow this recipe to learn how to make blueberry puff pastry turnovers! Leave me a comment and a review to let me know what you think!

Lemon Blueberry Turnovers

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 399kcal

Author: Molly Thompson

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Ingredients

• 1 package (2 sheets) frozen puff pastry, thawed
• 1 large egg beaten
• 1 ½ cups blueberries fresh or frozen (do not thaw)
• ¼ cup granulated sugar
• 1 teaspoon cornstarch
• lemon zest and juice from ½ lemon

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 and set aside.
• Make the filling first. Stir the blueberries, granulated sugar, cornstarch, and lemon juice and zest together in a large bowl. Set filling aside as the oven preheats.
• Prepare the pastry by carefully unrolling the sheets onto a lightly floured surface. Cut each into 4 equal squares by cutting down the center both ways. Spoon 2-3 tablespoons of blueberry mixture onto the center of each square. Fold each over by connecting two pointed corners into a triangle shape. Crimp all of the edges together with a fork to seal the filling inside. Some blueberry juices may leak out.
• Lightly brush the top of each turnover with the beaten egg. Cut 2 or 3 small steam vents in the tops of each pastry. Bake for 20 minutes until golden brown. Rotate the pan halfway through bake time if necessary to avoid uneven browning.

Notes

Freezer storage: Allow to cool completely then store in an air tight container in the freezer for up to 4 months. Thaw overnight in the fridge and warm in the oven at 350°F until warmed through.

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

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!