Blueberry Turnovers (Puff Pastry Recipe)
Blueberry turnovers with puff pastry are an easy way to make bakery style pastries at home. Flaky puff pastry is filled with a simple homemade blueberry filling and baked until puffed and golden brown. They’re easy enough for a weekend breakfast but also make a great dessert!
Are you looking for more yummy Breakfast ideas? Try our Cherry Turnovers, Cake Mix Blueberry Muffins, and Apple Turnovers with Puff Pastry.
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These turnovers are similar to blueberry hand pies, but using puff pastry gives them those light, flaky layers without making pastry dough from scratch! The blueberry filling cooks on the stovetop in just a few minutes, then gets tucked inside the pastry before baking. We usually eat them plain, but you can add a simple vanilla icing if you want them a little sweeter.
What you’ll love about this Blueberry Turnovers recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing puff pastry turnovers recipe:
- Puff pastry- I used 1 box of Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets.
- Fresh blueberries
- Granulated sugar
- Cornstarch
- Lemon zest- I love using fresh lemon zest in this recipe.
- Lemon juice- Fresh is best, but bottle lemon juice will work in a pinch!
- Vanilla extract
- Ground cinnamon
- Egg
INGREDIENT NOTES:
- Puff Pastry: Store-bought puff pastry is convenient and works perfectly.
- Fresh Blueberries: Fresh blueberries provide the best flavor and texture, but wild blueberries can also be used.
- Lemon Zest and Juice: Fresh lemon juice gives the filling the best flavor, but bottled lemon juice will work in a pinch.
- Egg: Used for the egg wash to give the turnovers a beautiful golden brown color.
HOW TO MAKE BLUEBERRY TURNOVERS
STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP 2: In a medium saucepan over medium-high heat, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries start to burst. Remove from the heat and let the blueberry filling cool before assembling the turnovers.
STEP 3: Unfold the thawed puff pastry sheets on a lightly floured surface.
STEP 4: Cut each puff pastry sheet into 4 equal squares with a pizza cutter, totaling 8 squares.
STEP 5: Spoon a tablespoon of the blueberry mixture onto the center of each square.
STEP 6: Brush the edges of the pastry squares with the beaten egg. Fold each square diagonally to form a triangle shape. Press the edges together to seal, and use a fork to crimp the edges.
STEP 7: Place the turnovers on the prepared baking sheet. Brush egg wash over the top of each turnover.
STEP 8: Bake until the turnovers are puffed up and golden brown.
STEP 9: Let the turnovers cool for a few minutes before serving.
PRO TIP:
Keep the puff pastry cold. Let it thaw just until it’s pliable enough to unfold without cracking, about 30-35 minutes. If it become warm or very soft while you’re assembling the turnovers, place it in the refrigerator for a few minutes before baking.
Storage and Reheating
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheating: Reheat in a preheated oven at 350°F until warmed through. You can also use an air fryer for best results.
Freezing: Freeze unbaked turnovers on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Additions & Substitutions
ADDITIONS:
- Cream Cheese: Add a small dollop of cream cheese on top of the blueberry filling for a creamy contrast. It sounds odd, but it’s weirdly so tasty! LOL!
- Vanilla Icing: Drizzle with vanilla icing after baking for extra sweetness!
- Coarse Sugar: Sprinkle coarse sugar on top of the turnovers before baking for added crunch.
SUBSTITUTIONS:
- Puff Pastry: Use pie crust or rough puff if preferred.
- Blueberries: You could use a blueberry pie filling instead of making it with fresh fruit.
- Lemon: Use orange zest and juice for a different citrus flavor.
FAQs about these Blueberry Puff Pastry Turnovers:
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. If using frozen, do not thaw them before adding to the mixture to prevent excess liquid.
How can I prevent the turnovers from leaking during baking?
Don’t overfill the turnovers, and make sure the blueberry filling has cooled before adding it to the puff pastry. Brush the edges with egg wash, press them together firmly, then crimp with a fork. A little filling may still bubble out during baking, and that’s okay.
Can I make these turnovers in an air fryer?
Yes, you can bake these turnovers in an air fryer. Cook at 350°F for about 10-12 minutes or until golden brown and puffed up.
Blueberry Turnovers
Equipment
Ingredients
- 2 sheets puff pastry thawed
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 large egg beaten (for egg wash)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and cinnamon. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the mixture thickens and the blueberries start to burst. Remove from heat and let it cool slightly.2 cups fresh blueberries,1/4 cup granulated sugar,1 tablespoon cornstarch,Zest of 1 lemon,1 tablespoon lemon juice,1/2 teaspoon vanilla extract,1/4 teaspoon ground cinnamon.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.2 sheets puff pastry.
- Cut each puff pastry sheet into 4 equal squares, for 8 squares total.
- Spoon a heaping tablespoon of the blueberry mixture onto the center of each square.
- Brush the edges of the pastry squares with the beaten egg. Fold each square diagonally to form a triangle. Press the edges together to seal, and use a fork to crimp the edges.1 large egg.
- Place the turnovers on the prepared baking sheet. Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 20 minutes or until the turnovers are puffed up and golden brown.
- Let the turnovers cool for a few minutes before serving.
Notes
Nutrition
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These turnovers look absolutely amazing. I have some homemade puff pastry in the freezer and I’ll be using it to make these turnovers for brunch this weekend.
Better than going to the local bakery. I love playing with puff pastry. These are great for dessert or brunch.
I just picked up a flat of local blueberries, and these little turnovers are the perfect way to use some of them. Thanks for sharing!
Made these recently to bring to family weekend brunch and they disappeared quickly. No one knew how easy these were to make… until I told them!
We loved these turnovers! I often make them with raspberries but wanted to change it up, they disappeared so quickly!
The local blueberries are plentiful right now and I was looking for a recipe to use them with. I found this recipe and they were lovely in the flaky puff pastry. I brought these to my book club and they were gone in minutes. I will make again.
These turnovers look utterly irresistible! The filling look so juicy and delicious. I just went blueberry picking with my family, now I know what I’ll be making with our loot
Blueberry turnovers are my favorite! I used to get them each Sunday at the bakery. Homemade is the best and these look perfect!
I love turnovers so just had to try your blueberry version! The flavours were so good and the recipe easy to follow!
These homemade pastries were incredible and we loved them for breakfast over the weekend. They were such a treat and tasted better than the frozen ones we usually buy. Thank you 🙂
I sure enjoyed featuring your awesome post this week at Full Plate Thursday, 703. Thanks so much for sharing with us!
Miz Helen
Thank you so much, I’m so excited!!
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