These homemade Blueberry Turnovers have a delicious, sweet blueberry filling that bakes between layers of flaky store-bought puff pastry for an irresistible treat. This easy recipe is sure to satisfy your sweet cravings.
Blueberry puff pastry turnovers are buttery, triangular pastries stuffed with fruit filling. This irresistible sweet treat is similar to a hand pie but even easier to make. Buttery puff pastry bakes until golden brown with bubbling blueberry filling stuffed inside.
Like with my everything bagel cream cheese turnovers, this recipe starts with premade puff pastry sheets. The homemade blueberry filling comes together quickly and easily using fresh blueberries and common ingredients. Thanks to a premade dough and a simple fruit filling, this recipe is approachable for the experienced or novice baker.
The finished turnovers come out golden brown and delicious. Flaky puff pastry melts in your mouth with a sweet blueberry filling bursting with flavor. Sweet almond icing finishes these delectable pastries. Enjoy turnovers for breakfast, brunch, or alongside your afternoon coffee.
Easy Blueberry Turnovers
Homemade turnovers are easy to make thanks to premade puff pastry and a simple homemade fruit filling. This blueberry turnover recipe is a delicious way to use fresh blueberries during the blueberry season (April through September). The sweet blueberry flavor shines in the filling with a subtle hint of citrus. The fruit filling bakes inside buttery layers of flaky pastry.
- Frozen Puff Pastry - Store-bought puff pastry makes this recipe quick and easy. The turnovers come together with minimal effort or prep work thanks to this premade dough.
- Fresh Blueberry Filling - Fresh berries make up the base of the turnover filling. A small amount of granulated sugar helps sweeten the flavor, while lemon juice and zest provide a subtle hint of citrus that brightens the taste.
- Almond Glaze - The turnovers finish with a simple icing made with powdered sugar, milk, and almond extract. The almond flavor is subtle and compliments the other flavors in the filling.
- Blueberries (fresh)
- Granulated Sugar
- Cornstarch - A small amount of cornstarch helps the filling thicken quickly.
- Lemon Juice and Zest - Lemon brightens the blueberry filling and adds needed acid.
- Puff Pastry (thawed) - This recipe uses a full package of store-bought puff pastry. Feel free to use homemade puff pastry instead.
- All-Purpose Flour (not pictured) - You will need a small amount of flour for rolling out the pastry.
- Egg (room temperature) - For egg wash.
- Powdered Sugar (sifted)
- Almond Extract
- Milk (or water) - Use any milk variety in the icing.
See the recipe card for the ingredient quantities.
STEP 1 (MAKE THE FILLING) - Place the blueberries and granulated sugar in a medium saucepan over medium heat.
STEP 2 - Stir the blueberry mixture frequently until the berries have released their juices and softened. Reduce the heat to low and stir in the cornstarch, water, lemon juice, and zest. Cook the mixture until thickened, constantly stirring, about 10 minutes. Remove the pan from the heat and allow the mixture to cool.
STEP 3 (PREP) - Preheat the oven to 400° F and line a baking sheet with parchment paper. Whisk the egg and one tablespoon of water in a small bowl.
STEP 4 (PREPARE THE PASTRY) - Roll out the puff pastry dough on a lightly floured work surface and cut each puff pastry sheet into four equal squares using a sharp knife or bench scraper. *There will be eight turnovers in total.
STEP 5 (ASSEMBLE) - Divide the cooled blueberry mixture between the eight squares of pastry, placing the mixture diagonally on the end of each square. Leave enough room to seal the pastry. Save any extra filling for service.
Fold over the other side of the pastry to form a triangle shape and secure it with egg wash. Repeat until all of the pastries are filled. Press down the edges of the pastry with a fork. Transfer the turnovers to the prepared baking sheet.
STEP 8 (BAKE) - Brush egg wash over the top of each turnover. Bake the turnovers for 20 to 22 minutes until golden brown and puffed. Allow the pastries to cool while you make the icing.
Whisk the powdered sugar, milk, and almond extract until thickened and combined. Drizzle glaze over each cooled turnover and allow it to set before serving.
- Lemon Juice - Lime Juice, Orange Juice (not sweetened)
- Lemon Zest - Lime Zest, Orange Zest
- Almond Extract - Vanilla Extract
Sprinkle turbinado sugar over the egg-washed turnovers before baking them for added texture. Proceed with the icing or omit it altogether.
- French Rolling Pin - Thanks to its simple design, a French rolling pin makes it easy to roll out dough evenly.
- Sharp Knife or Bench Scraper - If working directly on the counter, I suggest using a bench scraper to portion the pastry dough.
- Pastry Brush
- Baking Tray
Blueberry turnovers made from puff pastry are best served immediately after making them. Store leftover turnovers in an airtight container for up to 3 days at room temperature.
Other Puff Pastry Recipes
- Puff Pastry Chocolate Croissants
- Mini Apple Pies (Puff Pastry)
- Puff Pastry Cinnamon Rolls
- Pistachio Palmiers with Cardamom
- Use thawed, room-temperature puff pastry sheets. Thaw the pastry according to the box instructions.
- Lightly flour your work surface before rolling out the puff pastry to prevent sticking.
- When cutting the pastry into squares, cut straight down for straight edges. Do not drag the knife.
- Work quickly and carefully with puff pastry. If the pastry becomes too soft, pop it back into the refrigerator to firm up before continuing.
- Bake the turnovers in a hot, preheated oven. Resist the urge to open the oven until the end of the baking time. Otherwise, the pastry might collapse.
- Sift the powdered sugar to prevent lumps in the icing.
Frequently Asked Questions
Turnovers made using puff pastry are best served immediately after baking them. You can assemble the turnovers and chill them in the refrigerator until you bake them. Remove the turnovers from the fridge to sit on the counter for 10-15 minutes before baking.
You can use fresh or frozen blueberries for the turnover filling. If using frozen berries, you may need to cook the filling for a few extra minutes until it is thickened.
Enjoy turnovers on their own with a cup of hot coffee or a glass of milk. Or serve a turnover with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
Blueberry Turnovers with Puff Pastry
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 sheets store-bought puff pastry thawed
- 1 large egg room temperature, plus 1 tablespoon water
- all-purpose flour as needed
- ½ cup powdered sugar sifted
- ½ teaspoon almond extract
- 1 tablespoon milk or water, plus more if needed
- Place the blueberries and granulated sugar in a saucepan over medium heat.
- Stir the blueberries and sugar frequently until the berries have released their juices and softened. Reduce the heat to low and stir in the cornstarch, water, lemon juice, and lemon zest. Cook the blueberry mixture until thickened, constantly stirring, about 10 minutes. Remove the pan from the heat and allow the mixture to cool for at least 30 minutes.
- Preheat the oven to 400° F and line a baking sheet with parchment paper. Make the egg wash: Whisk the egg and 1 tablespoon of water in a small bowl.
- Roll out each puff pastry sheet on a lightly floured surface and cut each sheet into 4 squares. *There will be eight turnovers in total.
- Divide the cooled blueberry mixture between the 8 squares of pastry, placing the mixture diagonally on the end of each square. Leave enough room to seal the pastry. Save any extra filling for service.
- Using your finger or a brush, place a small amount of egg wash along the edge of the blueberry filling side. Fold over the other side of the pastry to form a triangle. Repeat until all of the pastries are filled. Press down the edges of each pastry with a fork. Transfer the turnovers to the prepared baking sheet.
- Brush the top of each pastry with egg wash. Bake the turnovers for 20 to 22 minutes or until the pastry is golden brown and puffed. Allow the pastries to cool while you make the icing.
- To make the icing: Whisk the powdered sugar, milk, and almond extract until thickened and combined. Drizzle the glaze over each cooled turnover and allow it to set before serving.
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