Blueberry Turnovers

3.86 from 35 votes

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.

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Prep Time15

Cook Time20

Total Time35

Servings: turnovers

Author: Molly Thompson

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

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

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