Blueberry Turnovers
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This delicious blueberry turnovers recipe is a super simple dessert to throw together when blueberries are in season! Made with fresh blueberries and puff pastry these turnovers are quick to prep! Topped with an easy vanilla glaze for a sweet, sticky finish.

After making these cherry turnovers I just knew I had to try and make a blueberry puff pastry turnovers version.ย
Growing up I always loved when my mom would bake up some turnovers for dessert. But as an adult I love baking up a homemade version. Like my apple turnovers and pear turnovers during the Fall! But when it’s summer, I love baking with seasonal produce. So I decided to make a homemade turnovers with a blueberry filling this time.ย
I did use store-bought puff pastry sheets from the frozen aisle but you can make your own traditional puff pastry if you want! But by using pre-made puff pastry this recipe comes together super quickly. I made this blueberry filling with a bit of lemon juice just like I did with my mini blueberry pies. I can’t help but pair blueberries and lemon together.ย
The sweet blueberry filling is quickly made on the stovetop. You can use fresh or frozen blueberries for this blueberry turnover recipe so you really could make these all year long if you wanted!
Of course once they are baked to golden brown perfection, I drizzled on a vanilla icing. These easy blueberry turnovers are flaky, delicious, sweet, sticky – basically all the good verbs one wants in a dessert. Serve with a scoop of vanilla ice cream for the ultimate summer dessert!
Table of contents
See Also:
- Learn how to easily blind bake a crust to use in all your custard pies for the holidays!
- When it comes to making pies for Thanksgiving it can be stressful! So read my 20 best tips for making the best pies.
- This 100% butter pie crust results in a flaky and flavorful pie crust recipe.
- All you need is just a few ingredients for the flakiest pie crust ever! Try my 3 ingredient pie crust!
Why This Recipe Works
- Taste: I made a homemade blueberry filling for the best flavor instead of using a can of blueberry pie filling. With a little lemon juice for extra flavor.
- Texture: The flaky pastry shatters upon the first bite as you bite into the sweet, juicy blueberries inside. Just make sure you chill the turnovers before baking so you get maximum rise.
- Ease: I used store-bought puff pastry so these were super easy to assemble!
Ingredients Needed
- Cornstarch
- Water
- Lemon juice
- Blueberries – You can use fresh or frozen blueberries.
- Granulated sugar
- Puff pastryย – Use store-bought or homemade puff pastry.
Egg –ย For the egg wash. Read my full tutorial on what is an egg wash. - Powdered Sugar –ย If you’ve run out, make your own homemade powdered sugar. Instead of the powdered sugar glaze, you could always just sprinkle on some coarse sugar before baking.
- Milk – Any type of milk will work. It’s used to thin out the icing.
- Vanilla extract
How To Make Homemade Blueberry Turnovers
In a small bowl, stir together the cornstarch, water, and lemon juice until the cornstarch is dissolved.
In a medium saucepan, over medium heat, combine the cornstarch mixture, blueberries, and sugar, and cook until mixture has thickened and bubbles, about 5-7 minutes. Remove from heat and set aside to cool.
On a lightly floured work surface, use a lightly floured rolling pin to roll dough to an 10″ square. With a pizza cutter or sharp knife, cut into 4 equal-sized squares.
Place 2-3 tablespoons of the berry mixture in center of each square, leaving at least a 1/2″ border.ย
Thoroughly beat together 1 egg and 1 Tbsp water. Lightly brush egg wash lightly on edges of the pastry with a pastry brush (just enough to seal), bring the edges together to form a triangular shape.
Crimp tightly along the edges with a fork to seal. Save the rest of the egg wash for brushing on right before baking.
Transfer to a parchment paper lined baking sheet, spaced about 1″ apart. With a sharp knife, cut 2-3 small slits in the top of each turnover to let the steam escape. Refrigerate for 20 minutes (this helps the filling from leaking out and turnovers to rise up tall.)
Position a rack in the center of your oven and preheat oven to 400oF (205oC). Brush the tops of each turnover with egg wash and bake 20-23 minutes or until golden brown and puffed.
While turnovers are still warm, stir together powdered sugar, vanilla, and milk. Adjust consistency if needed. Add a drizzle of icing to each turnover before serving.
Recipe Tips
- Chill The Turnovers Before Baking โ I find for the best rise, itโs best to pop these puff pastry blueberry turnovers assembled back into your fridge for 20 minutes before baking to firm up the puff pastry again. Chilling the turnovers will create a higher rise in your puff pastry.
- Do Not Over Fill โ You want to use about 3 Tablespoons of blueberry pie filling right in the center. It might not look like a lot, but if you add to much it will leak out during baking.
- Lightly Egg Wash Edges โ You just want to lightly brush the edges with egg wash before folding over the fruit filling. The egg wash will help seal the puff pastry dough and help it stick together.
- Seal With A Fork โ You want to press down the edges of the puff pastry with a fork to create a sealed crimped edge that will keep the puff pastry from popping up and leaking filling during baking.
Storage Instructions
You can keep these in an airtight container ย or wrapped in plastic wrap for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.
You can also freeze these turnovers before baking them. Do not brush on the egg wash, and freeze solid. Then transfer to a freezer bag. When ready to bake, place on a baking sheet (do not thaw) and brush on the egg wash. Bake as directed. You may need to add on a few minutes of additional baking time.
Recipe Variations
- Add lemon zest – For more lemon flavor, you could add a little lemon zest to the blueberry mixture.
- Make a lemon glazeย – Instead of a vanilla icing, swap out the milk and use lemon juice instead.
- Add a bit of sugar on top before baking – Sprinkle on a little coarse sugar, like turbinado sugar, on before baking.
Recipe FAQs
Yes just use gluten free puff pastry instead. And check the rest of your ingredients to make sure they are also gluten free, such as your vanilla extract.
Make sure you seal with a fork before baking and use the egg wash to help seal the dough. Also do not overfill. I also recommend chilling the turnovers baking.
Traditionally puff pastry is used. However you could try using crescent rolls, pie crust, or phyllo dough instead if you can’t find puff pastry.
Be sure to use the cornstarch to thicken the filling so it isn’t too juicy. And make sure to seal the edges well with the egg wash and crimping. Don’t skip the chilling step as well!
More Recipes To Try
If it’s summer and fresh fruit in season then be sure to try these other desserts! Like my fresh strawberry pound cake with strawberry cream cheese icing. It’s baked in a bundt pan so it’s a no fuss dessert. And if you’re still craving blueberries, be sure to try my lemon blueberry bread, an easy quick bread baked in a loaf pan.
And if you’re looking for an impressive dessert, be sure to try my Chantilly cake (it’s better than Whole Foods!)
Blueberry Turnovers
Ingredients
- 1 tablespoon water
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 cups blueberries
- โ cup (67 g) granulated sugar
- 1 lb puff pastry 2 sheets thawed according to package instructions
- 1 large egg+ 1 Tbsp water for egg wash
For the Glaze:
- ยฝ cup (57 g) powdered sugar
- 1-2 Tablespoons milk
- ยฝ teaspoon vanilla extract
Instructions
- In a small bowl, stir together the cornstarch, water, and lemon juice until the cornstarch is dissolved. 1 tablespoon water 1 tablespoon lemon juice 2 tablespoons cornstarch
- In a medium saucepan, over medium heat, combine the cornstarch mixture, blueberries, and sugar, and cook until mixture has thickened and bubbles, about 5-7 minutes. Remove from heat and set aside to cool. 3 cups blueberries โ cup (67 g) granulated sugar
- On a lightly floured surface, use a lightly floured rolling pin to roll the first sheet of thawed puff pastry to an 10" square. With a pizza cutter or sharp knife, cut into 4 equal-sized squares. Place 2-3 tablespoons of the berry mixture in center of each square, leaving at least a 1/2" border. 1 lb puff pastry 2 sheets
- Thoroughly beat together 1 egg and 1 Tbsp water. Lightly brush egg wash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Save the rest of the egg wash for brushing on right before baking. 1 large egg+ 1 Tbsp water for egg wash
- Transfer to a parchment-lined baking sheet, spaced about 1″ apart. With a sharp knife, cut 2-3 small slits in the top of each turnover. Refrigerate for 20 minutes (this helps the filling from leaking out and turnovers to rise up tall.)
- Position a rack in the center of your oven and preheat oven to 400oF (205oC). Brush the tops of each turnover with egg wash and bake 20-23 minutes or until golden brown and puffed.
- While turnovers are still warm, stir together powdered sugar, vanilla, and milk. Adjust consistency if needed. Drizzle glaze over turnovers. ยฝ cup (57 g) powdered sugar 1-2 Tablespoons milk ยฝ teaspoon vanilla extract
Notes
- Storage: You can keep these in an airtight container ย or wrapped in plastic wrap for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.
- Freezing: You can also freeze these turnovers before baking them. Do not brush on the egg wash, and freeze solid. Then transfer to a freezer bag. When ready to bake, place on a baking sheet (do not thaw) and brush on the egg wash. Bake as directed. You may need to add on a few minutes of additional baking time.
I love making homemade desserts just like this because it allows me to control the amount of sugar used and no preservatives will be added! These were great, thanks for the recipe!
Thank you for your lovely comment! Itโs great to hear that you enjoyed making the blueberry turnovers and appreciated the ability to control the ingredients. Homemade is always best, isn’t it? Happy baking!
Love this, easy and delicious. thanks for sharing
Thanks, Chara!
I have some gorgeous blueberries in the fridge that would be fabulous in these turnovers! Honestly, at first glance, it seems like these would be tricky to make … but you do such a great job of breaking it all down so it’s easy-peasy! Won’t my family be excited?!?! Thank you!
Thank you so much for your kind words! Iโm so happy to hear you’re planning to use those gorgeous blueberries for the turnovers. Iโm glad the instructions made the process clear and simple for you. Enjoy your baking!
So yummy! I love how easy these turnovers are to make and the flavour is just perfect. Never buying store made over again!
Thank you for the fantastic feedback! I’m so glad to hear you loved the blueberry turnovers and found them easy to make too!
These turnovers are the best! Fantastic snacks to keep on hands. Super delicious.
Thank you so much for your kind words! Iโm thrilled to hear you enjoyed the blueberry turnovers. They do make great snacks! Happy baking!