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.
Have some more blueberries to use up? Try some of these tasty easy blueberry recipes.
Breakfast pastries are my love language. I love going to bakeries and picking out all of the delicious baked goods. I personally love 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.
- Frozen blueberries: 12 oz bag
- Granulated sugar
- Lemon juice
- Cornstarch + water: Used to thicken up the blueberry preserves.
- Puff pastry: You will need one sheet for this recipe.
- Egg + water: Hold the edges together while baking and helps the tops of turnovers to brown evenly.
- Turbindo sugar or granulated sugar: For sprinkling on top before baking
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
How to Make Blueberry Turnovers
Step 1: Prepare blueberry preserves according to directions in recipe card below.
Step 2: Add prepared filling to a square of puff pastry dough. Brush beaten egg on edges.
Step 3: Fold in half and crimp edges with the tines of a fork. Brush top with egg wash before baking. Bake 15-20 minutes.
Just wait until you see or SMELLLLL these blueberry pastries coming out of the oven - it's pure gooey, golden bliss!
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 blueberry pastry 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.
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- 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
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-3 tbs cream or milk
- 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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.