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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.

three blueberry turnovers stacked next to each other
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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 also easy to make, 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.

The flaky crust with the gooey filling is perfection!

Ingredients for Blueberry Turnovers

Here are the simple ingredients for this blueberry turnover 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. I used Pepperidge Farm puff pastry sheets.
  • Egg: an egg wash binds the seams of the puff pastry together and helps the baked blueberry turnovers turn golden brown on top.
  • Blueberries: pick big juicy blueberries for the sweetest flavor. They’re in season from June to August. You can use frozen blueberries in a pinch, but do not thaw them.
  • Sugar: the sugar brings out the sweetness of the blueberries, because they’re still a little tart on their own.
  • Lemon: some lemon zest and lemon juice brightens up the filling and balances out the sweetness.
  • Cornstarch: this is key to thicken the blueberry filling. You can also use arrowroot starch or tapioca starch.
  • Glaze: mix milk and powdered sugar together until it drizzles off a spoon. Cover the blueberry turnovers and let it set to harden slightly.
a blueberry turnover laying on parmchment paper surrounded by fresh blueberries

How to Make Blueberry Turnovers

Here are the simple steps to make puff pastry blueberry turnovers. Jump to the recipe card for printable recipe.

  1. Make the blueberry filling: combine the filling ingredients in a saucepan and bring to a simmer over medium heat. Once they’re bubbling, turn the heat down to medium-low and cook, stirring frequently, for 3-5 minutes, until the blueberries burst turn into a jam consistency. Remove from the heat and let the sauce cool.
  2. Prep the puff pastry: Cut the thawed puff pastry into squares down the middle, 4 squares per sheet.
  3. Fill turnovers: spoon 1-2 Tablespoons of bluberry filling onto the center of each puff pastry square. Fold one corner to the opposite until you have a traingle. Press the edges together with your fingers or a fork. Pierce the top with a fork or knife to let the steam escape when they’re baking.
  4. Egg wash and bake: brush each one with the egg wash then bake for 15-20 minutes, until they’re puffy and golden brown.
  5. Glaze and enjoy! Let them cool on the baking sheet and stir together the glaze in a medium bowl. Drizzle the blueberry turnovers with glaze and enjoy warm or at room temperature.

Tips for the Best Puff Pastry Turnovers

  • Swap the blueberries for raspberries, blackberries, or a combination of berries insead of blueberries.
  • 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.

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 and Freeze

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: make the turnovers, fill, and seal them (don’t add the egg wash). Place them in the freezer on a baking sheet to flash freeze 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. Enjoy cold or warm

flaky lemon blueberry turnovers stacked on top of each other cut in half

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3.79 from 33 votes

Blueberry Turnovers Recipe

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

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.
  • Place the sheets of puff pastry on the prepared baking sheets and cut them down the middle into 4 squares each (8 total). 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.
  • 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.
Last step! If you make this, please leave a review letting us know how it was!

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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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