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.
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.
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
- 12 oz bag frozen blueberries
- granulated sugar
- lemon juice
- cornstarch
- water
- 1 sheet puff pastry
- egg
- water
- turbindo sugar or granulated sugar: for sprinkling before baking
- confectioner's sugar
- vanilla extract
- heavy cream or milk
How to make Blueberry Turnovers
- 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.
- 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.
- 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.
- Prepare glaze. Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
Just wait until you see or SMELLLLL them coming out of the oven - it's pure gooey, golden bliss!
Frequently asked questions
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.
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.
Sure! You could also make these with fresh raspberries or blackberries, using the same recipe.
Blueberry 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
- 1 sheet puff pastry I LOVE Wewalka brand
- 1 egg
- 1 tbs water
- 2 tbs turbindo sugar or granulated sugar
*Glaze*
- ½ cup confectioner's 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. Prepare glaze while they are cooling. Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
- 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!
Sue says
What temperature do you use to bake these?
Jessica says
Follow the manufacturer's instructions on the package you choose to use.
Amy S. says
I just made these and they are delicious!
Perhaps a little clarification in the instructions is needed because I did fumble through parts. Such as: temperature to heat the berries at, and include the part to follow along with manufacture's directions for baking temperatures.
I used the Tenderflake brand (which comes in a small brick) rolled out to 9"x12" (approximately), baked for 15 minutes at 400ºF. I did have to rotate my baking sheet half way through the time because my oven does not distribute heat well.
Jessica says
Sorry for the confusion, Amy! You are absolutely right and I have just corrected the recipe with those additions. I'm happy you enjoyed these turnovers! They're one of my favorites.
KATHY Flowers says
Thank you for clarifying! Ant difference if I use fresh blueberries?
Jessica says
Nope! 🙂
Julie says
Can you freeze these? And if so, how would you freeze them.
Jessica says
Freeze after baking, thaw overnight in the fridge the night before you would like to serve them. Before serving, pop them in the oven again to make them warm and crisp them up.
Jessica says
Nope! Just mash them a little more.
Rachel says
What are the dimensions of the puff pastry? The only one available in my local grocery was a square which you can never get squares put out of squares unless cutting it in half....
Sharon says
These came out great. I made them with frozen small Maine blueberries, reduced the sugar a little, and added a couple sprinkles of cinnamon to the blueberries. Didn't have time to put on the drizzle, because my boys ate them all before I could do it. It clearly wasn't missed. Thanks!
Lisa says
How would you change this recipe to use fresh blueberries?
Teri says
Can I use fresh blueberries?
Jessica says
Yes!
Maddy says
Do you think pie crust would work instead of puff pastry?
Jessica says
Sure! Just not as light and flakey.
Rema Haile says
what can I use to make this vegan? It looks delicious and I’d love to know of substitutes I could use to be able to eat them.
Kari Butterfield says
I made these yesterday for Easter brunch and they were fabulous! I used a mixed berry blend instead of blueberries. So yummy!
Jessica says
Yum!!
HT Stafford says
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.
Jessica says
Haha, I love that!! You are so very welcome!
Lee B says
Hi, can these be frozen before baking? I'm making peach Blueberry ones.
Jessica says
Sure, I would just thaw on a baking sheet with parchment paper in the refrigerator the night before baking.
Patsy says
These turnovers are soooo good, I used crescent dough rolled out, then cut squares and folded them over.
Susan says
Made this morning for a special treat. Excellent!