Quick and easy pastry dessert, breakfast or snacks. These Blueberry turnovers recipe is so easy, made of store-bought puff pastry filled with delicious blueberry filling made from scratch.
Here’s what you need to make these Blueberry Turnovers.
Puff pastry 2 sheets thawed
2 tbsp turbinado sugar for topping
Egg wash for brushing to give that shine and golden brown top
For Blueberry filling
Yield 1cup
Ingredients
2 cups blueberries fresh or frozen
3 tbsp sugar
1 Tbsp honey or maple syrup
1/2 tsp lemon juice
1/2 tsp lemon zest
1/2 tsp pure vanilla extract
1/4 cinnamon powder
Pinch of ground nutmeg
1 tbsp cornstarch
1 tbsp water
You can also use or try my canned Blueberry Pie filling recipe, for a make-ahead recipe, these blueberry turnovers can be done in 30 minutes!
How to make Blueberry Turnovers Puff Pastry
Step 1- Make the Blueberry filling– In a saucepan over medium heat, combine blueberries and sugar. Simmer for 5 minutes until sugar is dissolved. Add lemon zest, lemon juice, and honey. Simmer for another 5 minutes. Add cornstarch dissolved in water. Simmer until thickened. Turn off the heat. Add cinnamon powder, nutmeg, and vanilla. Mix until well blended. Set aside and let it cool.
Step 2- Filling the puff pastry. Unroll the thawed puff pastry on a clean flat surface or large cutting board. Use a pastry cutter or paring knife to cut each puff pastry into 9 small squares. In a small bowl beat egg and water. Lightly brush the half triangle edges of puff pastry with egg wash and spoon 3/4 tablespoon of blueberry filling on the center of puff pastry. Fold into a triangle, use a fork and press the edges to seal. lace on a baking sheet lined with parchment paper. Brush the top of each turnover with egg wash. Sprinkle with turbinado sugar. Use kitchen scissors or paring knife, slit or snip the top of each turnover.
Step 3- Bake the Blueberry Turnovers. Bake in preheated oven at 400 F for about 15 to 18 minutes or until golden brown. Remove from the oven and let it cool on a cooling rack.
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Blueberry Turnovers
Watch How to Make It
Equipment
- baking sheet
- pastry cutter
Ingredients
- 450 g puff pastry store-bought 2 sheets thawed
- 2 tbsp turbinado sugar
- 1 Egg for egg wash, add tbsp water
Blueberry filling
- 2 cups blueberries fresh or frozen
- 3 tbsp sugar
- 1 Tbsp honey or maple syrup
- ½ tsp lemon juice
- ½ tsp lemon zest
- ½ tsp pure vanilla extract
- ¼ tsp cinnamon powder
- Pinch of ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- In a saucepan over medium heat, combine blueberries and sugar. Simmer for 5 minutes until sugar dissolved. Add lemon zest, lemon juice, and honey. Simmer for another 5 minutes. Add cornstarch dissolved in water. Simmer until thickened. Turn off the heat. Add cinnamon powder, nutmeg, and vanilla. Mix until well blended. Set aside and let it cool.
- Preheat oven to 400F. Line a baking sheet with parchment paper. Unroll the thawed puff pastry on a clean flat surface or large cutting board. Use a pastry cutter or paring knife to cut each puff pastry into 9 small squares.
- In a small bowl beat egg and water. Lightly brush the half triangle edges of puff pastry with egg wash and spoon 3/4 tablespoon of blueberry filling on the center of puff pastry.
- Fold into a triangle, use a fork and press the edges to seal. Brush the top of each turnover with egg wash. Sprinkle with turbinado sugar.
- Use kitchen scissor or paring knife, slit or snip the top of each turnover. Bake for 10 to 15 minutes until golden brown. Remove from the oven and let it cool.
