Want a delicious dessert idea? Try this easy blueberry turnovers recipe with puff pastry and fresh blueberries filling. They’re flaky and delicious. Freeze them for an easy meal prep dessert your family will love. Let’s bake!
Why my fresh blueberry turnovers are #1…
- Easy homemade version of pastry desserts everyone loves from Pepperidge Farm and Pillsbury.
- Great way to use fresh blueberries from blueberry picking, the farmers market, or your backyard garden.
- These particular blueberry puff pastry turnovers are super light and flaky.
- A family favorite. My husband says this tops the list of recipes for blueberry turnovers using puff pastry. And I’ve experimented a bunch!
- Easy recipe for entertaining. Make them in advance for a brunch or holiday party dessert. They’re able to stay out on a dessert table at room temperature.
Ingredients
What ingredients do you need to make blueberry turnovers?
Blueberry filling ingredients for turnovers
- Fresh blueberries
- Granulated sugar
- Cornstarch
- Water
- Lemon juice and a little zest (optional)
Blueberry turnover puff pastry ingredients
- Puff pastry dough (defrosted)
- Egg yolk and water (to make an egg wash)
- Any other ingredients you want for serving: powdered sugar, a scoop of ice cream
Note: If you want them to taste more like lemon blueberry turnovers, add in the zest of one lemon to the blueberry mixture as it cooks on the stove.
How to make blueberry filling for turnovers
This easy blueberry turnover recipe starts with a simple homemade filling.
- Set a medium size saucepan to medium-low heat and add in the blueberries and sugar.
- Stir blueberries and sugar every minute for about 5 minutes until the berries have produced their own juices and become mushy.
- Add in the remaining ingredients (corn starch, water, lemon juice and lemon zest if desired) and reduce the heat to low.
- Continue stirring constantly (every 30-60 seconds) for 10 minutes, until the blueberry mixture is thick and has the consistency of a blueberry sauce. Turn off the burner and remove the blueberry filling from heat (or it will continue to thicken and may harden).
- Set aside blueberry filling mixture to cool for 10-15 minutes while assembling the turnovers. You can store the filling in the refrigerator for 2-3 days if assembling the turnovers later.
How to make blueberry turnovers
High-level overview of this recipe
- Make blueberry filling
- Cut puff pastry in squares
- Add blueberry filling
- Brush edges of dough with egg wash
- Seal turnovers and brush with egg wash
- Bake and let cool
Detailed steps
- Preheat oven to 375°F. Set out a baking sheet lined with parchment paper.
- Roll out puff pastry dough (defrosted) on a lightly flour dusted cutting board or work surface. Cut it horizontally and vertically – into four equal size square pieces.
- In a small bowl, whisk together egg yolk and water to create an egg wash (which will give puff pastry turnovers a golden brown and very flaky dough crust when it bakes).
- Add one tablespoon of cold or room temperature blueberry filling in the center of each puff pastry square.
- Use a pastry brush to brush ½” along the edge of the puff pastry square with egg wash. Fold opposite puff pastry corners together to form a triangle shape. Use a fork to crimp the edges together by pressing down gently to smoosh both layers together and leave a slight fork shape around the edges of the turnover. Poke the top of the puff pastry with the edge of the folk prongs (which will allow steam to escape during the baking process). Repeat for all turnovers.
- Transfer turnovers to the parchment paper lined baking sheet and brush each turnover with egg wash.
- Bake blueberry turnovers for ~25 minutes at 375 degrees F, or until the pastry dough is golden brown.
- Allow turnovers to cool completely and test the heat before biting in to them. Cooling will take at least 15 minutes and they will be very hot for a while. Serve with any extra blueberry filling in a small bowl on the side.
FAQs
Yes, you can make mini blueberry pies with this recipe. There are just a couple things to note when making blueberry turnovers with pie crust instead of puff pastry. For guidance, see this recipe for making cherry pie turnovers. You can substitute this blueberry compote in the recipe instead of cherry pie filling and you’ll have delicious results.
To make these turnovers even smaller (just 2-3 bites each), Cut the puff pastry sheets into 6 squares each, instead of 4. Use less blueberry turnover filling – about 1 tbsp each.
To turn these into blueberry turnovers with cream cheese filling, smear half a tablespoon of cream cheese in the center of the turnovers. Then use half a tablespoon less of blueberry filling before sealing up and baking them.
You can substitute frozen blueberries for fresh in this and any of my fresh blueberry recipes to make these turnovers year round. If blueberries are in season, though, nothing beats fresh! If using frozen blueberries, I would let them thaw overnight in the refrigerator before making the blueberry turnover filling.
Choose berries that are entirely a dark dusky blue– no spots of red. The best blueberries are firm and round, with no dents, and full of the juicy flavor that will make your turnovers delicious!
If you like a hint of spice, feel free to add a half teaspoon of cinnamon to this blueberry turnover recipe. Other spice options include a pinch of nutmeg or cloves.
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Want another recipe you’ll love? If you’re loving fresh blueberries at the moment, see this recipe for blueberry salad.
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Easy Blueberry Turnovers Recipe With Puff Pastry Recipe | Sip Bite Go
Video
Ingredients
Blueberry filling ingredients for turnovers
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp lemon juice
- 1 tsp lemon juice
Blueberry turnover puff pastry ingredients
- 1 sheet puff pastry dough defrosted
- 1 egg yolk
- 1 tsp water
Instructions
How tomake blueberry filling for turnovers
- Set a medium size saucepan to medium-low heat and add in the blueberries and sugar.
- Stir blueberries and sugar every minute for about 5 minutes until the berries have produced their own juices and become mushy.
- Add in the remaining ingredients (corn starch, water, lemon juice and lemon zest if desired) and reduce the heat to low.
- Continue stirring constantly (every 30-60 seconds) for 10 minutes, until the blueberry mixture is thick and has the consistency of a blueberry sauce. Turn off the burner and remove the blueberry filling from heat (or it will continue to thicken and may harden).
- Set aside blueberry filling mixture to cool for 10-15 minutes while assembling the turnovers. You can store the filling in the refrigerator for 2-3 days if assembling the turnovers later.
How to assemble blueberry turnovers and bake them
- Preheat oven to 375°F. Set out a baking sheet lined with parchment paper.
- Roll out puff pastry dough (defrost first) on a lightly flour dusted cutting board or work surface to increase it’s size. Cut it horizontally and vertically – into four equal size square pieces.
- In a small bowl, whisk together egg yolk and water to create an egg wash (which will give puff pastry turnovers a golden brown and very flaky dough crust when it bakes).
- Add one tablespoon of cold or room temperature blueberry filling in the center of each puff pastry square.
- Use a pastry brush to brush ½” along the edge of the puff pastry square with egg wash. Fold opposite puff pastry corners together to form a triangle shape. Use a fork to crimp the edges together by pressing down gently to smoosh both layers together and leave a slight fork shape around the edges of the turnover. Poke the top of the puff pastry with the edge of the folk prongs (which will allow steam to escape during the baking process). Repeat for all turnovers.
- Transfer turnovers to the parchment paper lined baking sheet and brush each turnover with egg wash.
- Bake blueberry turnovers for ~25 minutes at 375 degrees F, or until the pastry dough is golden brown.
- Allow turnovers to cool completely and test the heat before biting into them. Cooling will take at least 15 minutes and they will be very hot for a while. Serve with any extra blueberry filling in a small bowl on the side.
Paula M Yetman says
Great and easy recipe. I used corse sugar to top the turnover. I’m making it a pie for Thanksgiving. Thank you for this delicious recipe and making my life easier.
Jenna Passaro says
So glad to hear, Paula. This recipe for turnovers would be very tasty as a pie.
Nancy says
Great turnovers! I made this recipe as written, then made it again in mini. 8 turnovers instead of 4 for a breakfast buffet. I also drizzled powdered sugar frosting on the minis. Yum!
Jenna Passaro says
YUM Nancy, that powdered sugar frosting sounds so tasty!
Trudi Vickery says
Being someone who is not familiar with puff pastry this was great
Ann Hall says
While cleaning out my freezer I came across one sheet of puff pastry and the last of a bag of frozen blueberries. Found this recipe and followed it exactly except I cut the filling in half as I only had 1 cup of blueberries. I had a fair amount of filling left over.
They came out perfectly! I am adding this to my recipe box!