Blueberry turnovers are buttery, light and flaky puff pastry turnovers filled with a sweet homemade blueberry filling. Top these blueberry puff pastry turnovers with a creamy vanilla glaze. They’re the perfect quick and easy breakfast or dessert.
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Why Should You Make This Recipe
After making my Cherry Turnovers I just knew I needed to make more fruit filled turnovers for the blog. I am so excited to add this blueberry turnover recipe to the blog. I know you’ll love it because:
- You need a quick and decadent breakfast or dessert. Whether you are looking for a sweet and delicious way to end a meal or a need an easy breakfast idea, these puff pastry and blueberry fruit turnovers are the perfect baked treat.
- Easy to make, easy to bake. These puff pastry blueberry turnovers use just a handful of ingredients to make. All you have to do is assemble and bake!
- Layers of flavor. The rich, sweet and fresh blueberry sauce pairs perfectly with the flaky and buttery puff pastry and cream vanilla glaze.
Ingredients
This easy and delicious blueberry pastry recipe requires only a handful of ingredients to make. Here’s what you need.
- Blueberry Filling: Gather fresh or frozen blueberries, sugar, cornstarch, water and lemon juice.
- Puff Pastry: Gather store bought or homemade puff pastry sheets and an egg. For the vanilla glaze, gather powdered sugar, milk and vanilla extract.
Substitutions
These blueberry pie turnovers are meant to be quick, easy and delicious. Here are my recommended substitutions for this recipe if you need them.
- Blueberries: Feel free to use fresh or frozen blueberries. If you’d prefer to skip making the homemade blueberry filling, use your preferred blueberry pie filling.
- Sugar: This is used to sweeten the blueberries for the filling. Feel free to use your preferred sweetener. Maple syrup would be delicious.
- Cornstarch: This is used to thicken the blueberry sauce filling. Feel free to use flour or arrowroot in place of the cornstarch.
- Water and Lemon Juice: Feel free to use one or the other or keep both in the recipe. Lime juice would also be delicious.
- Puff Pastry Sheets: Feel free to use homemade puff pastry if you like. I love using store bought puff pastry sheets.
- Egg: This binds the sides of the puff pastry turnover together.
- Vanilla Glaze: This is optional as these cherry pastries taste wonderful without the glaze.
Variations
- Blueberry and Cream Cheese Turnovers: Mix 4 oz. cream cheese with 2 tablespoons (15 g) powdered sugar until well combined. Scoop 1 tablespoon cream cheese onto the puff pastry next to the blueberry filling. Follow the rest of the recipe as written.
- Cherry Crescent Roll Turnovers: Rather than use puff pastry, use crescent roll dough. Unroll the dough to form a triangle shape. Spoon the filling on the widest part of the triangle. Gently roll into a crescent shape. Some filling will fall out. That’s fine! Bake about 2 - 3 inches apart for about 12 - 15 minutes.
- Blueberry Hand Pies: Swap the puff pastry dough for pie dough. To make the recipe as written, cut the pie crust dough into (8) roughly 4.75 inches x 5.25 inches rectangles. To make blueberry turnover hand pies, cut the pie crust dough into 5 inch rounds. Most pie dough recipes or store bought pie dough should yield about (10) 5 inch rounds. Spoon 1 tablespoon of blueberry filling into the center of the round. Fold the edges together to form a half moon or half circle shape. Seal the edges with a fork, brush the tops with egg wash and bake at 400 F for 18 - 20 minutes or until golden brown.
How To Make
Learn how to make blueberry turnovers in a few easy steps.
Make the Blueberry Filling
- Add the washed blueberries, sugar, cornstarch, lemon juice and water to a sauce pan or small pot. Mix all the ingredients to ensure all the blueberries are well coated. Bring the blueberries to a simmer over medium heat. Once the blueberries reach a simmer, cook for 4 - 5 or until the blueberry sauce has thickened to a jam like consistency. There will be lumps of blueberries throughout. Transfer the filling to a heat safe bowl and cool to room temperature. Making the blueberry sauce takes about 15 - 20 minutes, with another 20 - 30 minutes to cool to room temperature. Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes.
- Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry to form a square. Cut the square of puff pastry into four smaller squares. Imagine a line running diagonally from the bottom left corner of the pastry square to the top right, dividing the square into two triangles. Spoon 1 ½ - 2 tablespoons of cooled blueberry filling slightly above the (imaginary) line into the middle of the upper triangle. Repeat adding the filling into each of the remaining squares. Lightly brush the edges of the puff pastry squares with the lightly beaten egg. Reserve about half of the lightly beaten egg to brush across the top of the blueberry turnover pastries before baking.
Make the Fruit Turnovers
3. Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. It’s ok if some filling comes out. Simply wipe away any filling that comes out. Using a fork, press the edges of the puff pastry together to seal the seam. Lightly brush the top of each cherry turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like. If the turnovers have gotten a bit warm, transfer the baking sheet into the fridge to chill for 15 - 30 minutes. Chilling helps the puff pastry dough puff up really beautifully.
Serve the Blueberry Turnovers
- Bake the blueberry puff pastry turnovers for 18 - 22 minutes or until the pastries are a golden brown color. Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature.
- Make the vanilla glaze by whisking powdered sugar with milk and vanilla extract until smooth the well combined.Drizzle the glaze over the cooled turnovers. Enjoy warm or at room temperature.
How To Freeze and Store and Serve
- Store: Transfer any leftover blueberry puff pastry turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
- Freeze: These blueberry pie pastries can be frozen before or after baking. Make the turnovers through to sealing the seams of the pastries. Flash freeze the pastries on the baking sheet for 30 minutes. Wrap each pastry individually and store in a freezer proof and air tight container. To freeze baked turnovers, make and bake the pastry according to the recipe directions and cool completely. Wrap the frozen blueberry turnovers individually and store in the freezer for up to 3 months. Frozen turnovers can be baked straight from the freezer. Just make sure to add a couple more minutes to the baking time.
- Thaw: Transfer the baked pastries to the fridge to thaw overnight and reheat in the microwave or toaster oven until warmed through.
M’s Expert Tips
- Prepare the pastries on the baking sheet.This is the easiest way to ensure the pastries stay intact.
- Don’t overfill the puff pastry. 1 ½ - 2 tablespoons of blueberry filling is the perfect amount for these puff pastry turnovers. Any more blueberry fruit filling will make it difficult to seal the seams of the puff pastry dough.
- Chill the turnovers. For the flakiest layers, chill the turnovers for about 15 - 20 minutes before baking them.
FAQs
Is phyllo dough the same as puff pastry?
They are similar but not the same. Both are made from layers of dough. Puff pastry is laminated dough with a high fat content. Phyllo dough is made of mostly flour and water.
Why did my turnovers leak?
This is the result of overfilling the turnovers. Brushing the egg wash around the edges of the puff pastry to help seal the seams. Should any filling leak out, it’s because there is too much filling in the turnover.
How do you crisp soggy turnovers?
Rewarm the turnovers in the oven at 350 F (177 C) for 5 - 8 minutes.
Other Blueberry Recipes To Try
If you try this Blueberry Turnovers recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to try. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Blueberry Turnovers Recipe
Blueberry turnovers are buttery, light and flaky puff pastry turnovers filled with a sweet homemade blueberry filling. Top these blueberry puff pastry turnovers with a creamy vanilla glaze. They’re the perfect quick and easy breakfast or dessert.
Equipment
- 1 sauce pan or small pot
- 2 large baking sheets
- 2 sheets parchment paper
- 1 knife
Ingredients
Blueberry Filling
- 1½ cups fresh or frozen blueberries
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) water
Blueberry Turnovers
- 1 box puff pastry (contains 2 sheets of puff pastry)
- ½ - ¾ cup (120 - 180 ml) blueberry filling
- 1 egg, lightly beaten
- 2 - 3 tablespoons (25 - 38 g) sugar for topping, optional
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoon (30 ml) milk
- ½ teaspoon vanilla extract
Instructions
- Add the washed blueberries, sugar, cornstarch, lemon juice and water to a sauce pan or small pot. Mix all the ingredients to ensure all the blueberries are well coated. Bring the blueberries to a simmer over medium heat. Once the blueberries reach a simmer, cook for 4 - 5 or until the blueberry sauce has thickened to a jam like consistency. There will be lumps of blueberries throughout.1½ cups fresh or frozen blueberries, 2 tablespoons (25 g) granulated sugar, 1 tablespoon cornstarch, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) water
- Transfer the filling to a heat safe bowl and cool to room temperature. Making the blueberry sauce takes about 15 - 20 minutes, with another 20 - 30 minutes to cool to room temperature. Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes.
- Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry to form a square. Cut the square of puff pastry into four smaller squares. Imagine a line running diagonally from the bottom left corner of the pastry square to the top right, dividing the square into two triangles. Spoon 1 ½ - 2 tablespoons of cooled blueberry filling slightly above the (imaginary) line into the middle of the upper triangle. Repeat adding the filling into each of the remaining squares.1 box puff pastry , ½ - ¾ cup (120 - 180 ml) blueberry filling
- Lightly brush the edges of the puff pastry squares with the lightly beaten egg. Reserve about half of the lightly beaten egg to brush across the top of the blueberry turnover pastries before baking.1 egg, lightly beaten
- Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. It’s ok if some filling comes out. Simply wipe away any filling that comes out. Using a fork, press the edges of the puff pastry together to seal the seam.
- Lightly brush the top of each cherry turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like. If the turnovers have gotten a bit warm, transfer the baking sheet into the fridge to chill for 15 - 30 minutes. Chilling helps the puff pastry dough puff up really beautifully.2 - 3 tablespoons (25 - 38 g) sugar for topping, optional
- Bake the blueberry puff pastry turnovers for 18 - 22 minutes or until the pastries are a golden brown color. Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature.
- Make the vanilla glaze by whisking powdered sugar with milk and vanilla extract until smooth the well combined. Drizzle the glaze over the cooled turnovers. Enjoy warm or at room temperature.1 cup (120 g) powdered sugar, 2 tablespoon (30 ml) milk, ½ teaspoon vanilla extract
Notes
Store: Transfer any leftover blueberry puff pastry turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
See Variations section of the blog post to make these blueberry turnovers using crescent roll dough or with pie dough.
did you make this recipe?tag @olivesnthyme on Instagram
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