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    Home » Recipes » Breakfast Recipes

    Blueberry Turnovers

    Published: May 6, 2016 · Last Modified: Aug 16, 2023 by Jessica · 29 Comments · This post may contain affiliate links

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    Flakey pastry dough is filled with gooey homemade blueberry filling and topped with a sweet vanilla glaze that make for the most delicious Blueberry Turnovers.

    Blueberry Turnovers - Flakey pastry dough is filled with gooey homemade blueberry filling.

    Breakfast pastries are my love language. I love going to bakeries and picking out all of the delicious baked goods. My favorite are the fruit-filled pastries with crispy, flaky crusts. Give me a cup of coffee and a pastry and I'm good. These blueberry turnovers are SO delicious and SO simple to make.

    Blueberry Turnovers - Flakey pastry dough is filled with gooey homemade blueberry filling.

    The filling is homemade and is prepared by using frozen blueberries. You can also use fresh blueberries if you'd like, but I love the ease of using frozen whenever I want because blueberries aren't always in season.

    Ingredients needed

    • Frozen blueberries: 12 oz bag
    • Granulated sugar
    • Lemon juice
    • Cornstarch + water
    • Puff pastry: You will need one sheet for this recipe.
    • Egg + water
    • Turbindo sugar or granulated sugar: for sprinkling on top before baking
    • Powdered sugar
    • Vanilla extract
    • Heavy cream or milk

    How to make Blueberry Turnovers

    1. First you'll need to make the blueberry preserves. Heat blueberries on the stovetop along with some lemon juice and sugar until they release their juices. Stir in some corn starch + water and gently boil it to thicken it up.
    2. Cut puff pastry into 6 equal squares. Distribute filling evenly in the center of each square. Brush edges of the dough before folding over into a triangle shape and pinch the edges closed with a fork.
    3. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar.
    4. Preheat oven according to puff pastry's manufacturer's instructions and bake for 15-20 minutes or until light golden brown. Allow them to cool slightly.
    5. Prepare glaze. Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.

    • Blueberry Turnovers - Flakey pastry dough is filled with gooey homemade blueberry filling.
    • Blueberry Turnovers - Flakey pastry dough is filled with gooey homemade blueberry filling.

    Just wait until you see or SMELLLLL them coming out of the oven - it's pure gooey, golden bliss!

    Blueberry Turnovers - Flakey pastry dough is filled with gooey homemade blueberry filling.

    Recipe FAQ

    Can I freeze blueberry turnovers?

    Yes! The unbaked blueberry turnovers can be frozen. Place them in a single layer on a baking sheet lined with parchment paper and freeze until frozen. Once frozen, transfer to a freezer bag or airtight container and you may freeze them for up to three months. The turnovers can be baked directly from the freezer. Adjust baking time by a few minutes, as needed.

    Can I use fresh blueberries?

    Yes! You may use fresh or frozen blueberries in this turnover recipe. I only like to use frozen because blueberries aren't always in season.

    Can I use a different type of berry to make turnovers?

    Sure! You could also make these with fresh raspberries or blackberries, using the same recipe.

    📋 Recipe

    Stack of gooey blueberry turnovers with glaze on top.

    Blueberry Turnovers

    Jessica
    Flakey pastry dough is filled with gooey homemade blueberry filling and topped with a sweet vanilla glaze that make for the most delicious Blueberry Turnovers.
    5 from 4 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Appetizer, Breakfast, Snack
    Cuisine American
    Servings 6 turnovers

    Ingredients
      

    Filling

    • 2 ½ cups 12 oz bag frozen blueberries
    • ¼ cup granulated sugar
    • 1 teaspoon lemon juice
    • 1 tbs cornstarch
    • 1 tbs water

    Dough

    • 1 sheet puff pastry I LOVE Wewalka brand
    • 1 egg
    • 1 tbs water
    • 2 tbs turbindo sugar or granulated sugar

    Glaze

    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract
    • 1-3 tbs cream or milk

    Instructions
     

    • Heat berries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for abut ten minutes or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.
    • Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square.
    • Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that's okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar.
    • Preheat oven according to puff pastry's manufacturer's instructions and bake for 15-20 minutes or until light golden brown. Allow them to cool slightly.
    • For the glaze, whisk powdered sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.

    Notes

    Storage instructions: Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
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      Recipe Rating




    1. Susan says

      May 14, 2023 at 1:09 am

      5 stars
      Made this morning for a special treat. Excellent!

      Reply
    2. Patsy says

      January 05, 2022 at 1:51 pm

      5 stars
      These turnovers are soooo good, I used crescent dough rolled out, then cut squares and folded them over.

      Reply
    3. Lee B says

      July 22, 2021 at 5:25 pm

      Hi, can these be frozen before baking? I'm making peach Blueberry ones.

      Reply
      • Jessica says

        September 06, 2021 at 1:15 pm

        Sure, I would just thaw on a baking sheet with parchment paper in the refrigerator the night before baking.

        Reply
    4. HT Stafford says

      March 29, 2021 at 5:54 pm

      5 stars
      Delicious and easy. My adult son ate 4 of them immediately when they were done. Our family wants them often because they are so good! We appreciate and thank you.

      Reply
      • Jessica says

        March 31, 2021 at 5:34 pm

        Haha, I love that!! You are so very welcome!

        Reply
    5. Kari Butterfield says

      April 13, 2020 at 11:33 am

      I made these yesterday for Easter brunch and they were fabulous! I used a mixed berry blend instead of blueberries. So yummy!

      Reply
      • Jessica says

        April 22, 2020 at 5:30 pm

        Yum!!

        Reply
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    I'm so excited you're here! I’m Jess, a self-taught baker, recipe developer & food photographer in New Jersey! Here you will find easy and delicious family recipes that anyone can make. Take a look around and I hope you stay a while! ❤️

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