These flaky lemon blueberry turnovers are made with frozen puff pastry so they’re easy to make. They’re fill with fresh blueberries, lime juice and zest and baked to golden brown perfection. They’re they best mixture of sweet and tart!
I’m so sad to see citrus season come to an end. Over the course of my year and a half blogging I’ve quickly fallen in love with lemon desserts. It’s not 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. I love baking with fruit and I miss it so much in the winter. I’m so ready to make lots of cobblers and crisps.
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🍋.
Let’s talk about the filling in these lemon blueberry turnovers!
There’s only 4 ingredients to this flavor packed filling:
- Fresh blueberries
- Granulated sugar
- 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.
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! It’s fresh and vibrant and easy all at the same time.
When you let the puff pastry thaw you’ll want to 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!
Repeat with the other sheet until you have 8 equal squares. Spoon 2-3 tablespoons of the blueberries and and fold one corner over to meet the other so you have a triangle. Do your best to keep all the blueberries inside! There’s a good chance a few might fall out, but you can either stuff it back in or pop one in your mouth. Just for quality assurance, of course.
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.
Another great thing about these lemon blueberry turnovers: they travel really well! Keep them in a container and take them with you wherever you want. Or throw them in the freezer 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?
If there’s ever a dessert to do that this would be the one.
Lemon Blueberry TurnoversPRINT RECIPE PIN RECIPE
- 1 package 2 sheets frozen puff pastry, thawed
- 1 large egg beaten
- 1 1/2 cups blueberries fresh or frozen (do not thaw)
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- lemon zest and juice from 1/2 lemon
- 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.