Blueberry Turnovers

5 from 6 votes

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.

Prep Time30

Cook Time23

Total Time53

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 423kcal

Author: Heather Perine

Ingredients

1 tablespoon water
1 tablespoon lemon juice
2 tablespoons cornstarch
3 cups blueberries
⅓ 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:

½ cup (57 g) powdered sugar
1-2 Tablespoons milk
½ 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 ⅓ 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. ½ cup (57 g) powdered sugar 1-2 Tablespoons milk ½ teaspoon vanilla extract

Notes

Storage: You can keep these in an airtight container 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.

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