Between the buttery, flaky pastry and jammy, fruity filling, these homemade blueberry turnovers are too good to miss!
You’ll use frozen pastry, so they come together in a snap.
And while you can use ready-made pie filling, I have a recipe below with plump, juicy berries and just a hint of citrus.
Yes, it takes a little more time, but that added texture is so worth it!
Easy to prepare and even easier to enjoy, these turnovers are perfect in every way.
Why You’ll Love These Blueberry Turnovers
Easy Elegance: The filling only needs a few minutes on the stove, and the pastry just needs to thaw. But as easy as this recipe is, your friends and family will think they came from a high-end bakery.
Extremely Versatile: Serve them warm or at room temperature for breakfast, brunch, or dessert. They’re a yummy all-occasion sweet treat.
Entirely Customizable: Experiment with different fruits or berries to suit your tastes. Add nuts, chocolate chips, or spices to create your own signature turnover recipe.
Ingredients
- Blueberries: I prefer fresh for the best taste and texture, but you can use frozen if that’s all you have.
- Granulated Sugar: To sweeten the berries’ tart edges.
- Cornstarch: To thicken the blueberries and their juice, transforming them into a luscious filling.
- Lemon Juice & Zest: For a zingy kick of brightness.
- Butter: Rich and creamy, butter brings all the flavors together. It adds depth and that comforting “down home” flavor.
- Frozen Puff Pastry: The time-saving foundation that keeps you from making the crust from scratch. It’s flaky, buttery, and incredibly convenient.
- Large Egg & Water: To make the egg wash for a golden, glossy finish.
- Vanilla Glaze: Make it yourself from powdered sugar, milk, and vanilla extract. Whisk them until smooth and it’s ready to drizzle.
How to Make Blueberry Turnovers
Turnovers are some of my favorite summer desserts. They’re not too sweet, easily portable, and delicious.
Best of all, though, they’re simple to make! Here’s what you’ll do:
1. COOK: Combine 1 cup of the blueberries with filling ingredients and cook over medium heat until thick and glossy. Mix in the remaining blueberries and the butter. Pour into a dish to cool.
2. PREPARE: Roll out each puff pastry sheet into a 12-inch square and cut into 4 equal squares. Fill them with 2-3 tablespoons of the cooled filling, brush edges with the egg wash, fold into triangles, and seal with a fork.
3. CHILL: Brush the turnovers with the egg wash, arrange on a parchment-lined baking sheet, and chill for 20-30 minutes.
4. BAKE: Preheat the oven to 450°F. Divide the turnovers between two baking sheets, cut slits in the tops, brush with the egg wash, and bake for 12-15 minutes until golden brown.
5. GLAZE: While the turnovers cool, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled turnovers and serve warm or at room temperature.
Tips for the Best Blueberry Turnovers
I’m definitely going to be making these blueberry turnovers again – and soon!
In fact, I might try switching up the filling next time. Maybe with some fresh peaches or raspberries? The possibilities are endless!
As always, I have a few tips for you.
Many are common sense, but I like having things all written down in one place just in case I forget in the moment.
- Keep the pastry cold. Thaw it in the fridge and then work with one sheet at a time. It needs to be cold, or the layers won’t crisp up in the oven.
- Don’t overfill. If you see that 3 tablespoons is too much, dial it back to 2 or 2 1/2 tablespoons. If you add too much, the turnovers will burst while they’re baking.
- Seal firmly. Add egg wash as “glue” and use a fork to ensure the filling stays put.
- Chill before baking. Yes, it means an extra 30 minutes of waiting. But trust me, it’s worth it!
- Save time with store-bought. If you’re in a rush, use canned blueberry pie filling instead.
- Experiment! Use different fruits (or pie fillings), chocolate, or cream cheese for the filling. You can also vary the topping. Instead of glaze, dust them with coarse or powdered sugar. Or mix a bit of lemon juice in with the glaze for a tarter finish.
How to Store
This recipe is convenient because you can make it ahead of time. The leftovers store nicely, too.
To Make Ahead: Prepare the turnovers according to the recipe card below, but do NOT bake them. Instead, cover and refrigerate for up to 1 day. Then, bake as instructed.
Alternatively, slash freeze on a tray and then move to a freezer bag for 2-3 months. Bake from frozen with a few extra minutes in the oven.
To Store: Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat: Reheat leftover turnovers in the oven for 5-7 minutes at 350°F.
More Easy Pastry Treats You Have to Try
Apple Turnovers
Cherry Turnovers
Peach Hand Pies
Blueberry Hand Pies
Blueberry Turnovers
8
servings30
minutes15
minutes206
kcalBetween the buttery, flaky puff pastry and jammy, fruity filling, these easy homemade blueberry turnovers are almost too good to share!
Ingredients
- For the Blueberry Filling
2 cups fresh or frozen blueberries, divided
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2 tablespoons butter
- For the Turnovers
1 box (2 sheets) frozen puff pastry, thawed
2 large eggs (lightly beaten with 1 tablespoon water)
- For the Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Make the blueberry filling: In a large saucepan, combine 1 cup of blueberries with the sugar, cornstarch, lemon juice, and lemon zest. Mix until the fruit is well coated, then turn the heat to medium. Cook, stirring constantly, for 4-5 minutes or until the mixture is thick and glossy.
- Remove the pan from the heat and mix in the remaining blueberries and butter. Pour into a shallow dish and set aside to cool fully.
- Make the turnovers: On a lightly floured surface, roll out each sheet of the thawed puff pastry into a 12-inch square. Cut each square into 4 equally-sized smaller squares, then spoon 2-3 tablespoons of the cooled filling in the center of each.
- Lightly brush the edges of the pastry squares with egg wash. Carefully fold each square in half, corner to corner, to make triangles. Seal the edges with a fork.
- Brush the top of each turnover lightly with egg wash and then arrange on a parchment-lined baking sheet with no spacing. Chill for 20-30 minutes in the fridge or freezer.
- Preheat the oven to 450 degrees Fahrenheit and line a second baking sheet with parchment paper.
- Divide the chilled turnovers between the two baking sheets, leaving about 2 inches between them. Cut a slit in the top of each, then brush again with egg wash.
- Bake for 12-15 minutes or until golden brown. Remove the turnovers from the oven and leave to cool for 15-20 minutes.
- Make the glaze: While the turnovers are cooling, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled turnovers, serve warm or at room temperature, and enjoy!
Notes
- Thaw the puff pastry in the fridge, and work with one sheet at a time. The colder it is, the flakier the turnovers will be.
- Don’t overfill the pastry squares or skip the egg wash/sealing. Without them, the filling will burst out.
