Blueberry Turnovers with Puff Pastry
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.
Equipment
Ingredients
- 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
Almond Icing
- ½ cup powdered sugar sifted
- ½ teaspoon almond extract
- 1 tablespoon milk or water, plus more if needed
Instructions
- 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.
Nutrition
Calories: 418kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 0.2mgSodium: 154mgPotassium: 70mgFiber: 2gSugar: 18gVitamin A: 24IUVitamin C: 4mgCalcium: 11mgIron: 2mg
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