Blueberry Turnovers
Flaky puff pastry wraps a bright, jammy blueberry filling. These bakery-style turnovers bake up golden in under an hour.
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Servings:
Ingredients
Main Ingredients
- 17 oz frozen puff pastry, thawed about 2 sheets
- 2.25 cup fresh blueberries
- 0.33 cup granulated sugar
- 1.5 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1.5 tbsp cornstarch
- 0.5 tsp pure vanilla extract
- 0.125 tsp fine sea salt
- 3 tbsp beaten egg for sealing and brushing
- 1 tbsp water for egg wash
- 1 tbsp turbinado sugar for sprinkling
Instructions
Preparation Steps
- Heat oven to 400°F. Line a large baking sheet with parchment.
- Stir sugar, cornstarch, lemon zest, and salt in a bowl.
- Add blueberries, lemon juice, and vanilla. Toss gently. Let stand 10 minutes to get juicy.
- Whisk beaten egg with water to make an egg wash. Set aside.
- Unfold pastry on a lightly floured surface. Roll gently to smooth seams.
- Cut pastry into eight even squares. Transfer squares to the baking sheet.
- Brush square edges with egg wash. Spoon blueberry filling in the center of each square.
- Fold into triangles. Press to seal, then crimp edges with a fork.
- Cut a small vent on top of each turnover. Brush tops with more egg wash.
- Sprinkle with turbinado sugar. Bake 20–24 minutes, until puffed and deep golden.
- Cool on the sheet 5 minutes, then on a rack 10 minutes. Serve warm.
Notes
For a bakery-style finish, drizzle a quick lemon glaze (powdered sugar and lemon juice) over cooled turnovers. Prefer a creamy filling? Add a spoonful of softened cream cheese under the berries before sealing. Store leftovers airtight at room temperature for 1 day or refrigerate up to 3 days; re-crisp in a 350°F oven for 5–8 minutes. Unbaked, assembled turnovers freeze well; bake from frozen, adding a few minutes.
This recipe is an original creation inspired by classic Blueberry Turnovers flavors. All ingredient ratios and instructions are independently developed.