Puff pastry blueberry turnovers make a quick and easy dessert treat - they're ready to enjoy in less than an hour!
Buttery puff pastry is filled with blueberry filling and topped with a crunchy turbinado sugar crust.
Blueberry turnovers are easier than ever - puff pastry makes whipping these up a breeze. Buttery and flaky puff pastry is filled with blueberry pie filling and baked in the oven until golden brown.
The best part? These hand pies are easy to serve, with no mess of slicing into a pie. You only need seven ingredients to get started - what are you waiting for?
Serve these turnovers anytime you're in the mood for a sweet treat. They make a great grab and go dessert for summer parties and picnics (like the Fourth of July), when blueberry season is at its peak.
Ingredients and substitutions
Frozen puff pastry sheets can be substituted with homemade puff pastry. Turnovers can also be made with regular pie crust, but will lack the flaky, buttery texture of puff pastry.
Turbinado sugar can be substituted with granulated sugar.
The egg wash can be substituted with a brushing of heavy cream.
Fresh blueberries can be substituted with frozen blueberries that have been thawed. You can also use cherries, like in my puff pastry cherry turnovers.
Thawing puff pastry
If you've never worked with puff pastry before, it's almost like working with a pie crust. The difference is that puff pastry is made by layering thin sheets of dough with layers of butter (or other fat).
To thaw your puff pastry, transfer into the refrigerator the night before you plan to make your turnovers.
Or, set the box on the counter for 30 minutes to thaw. Puff pastry doesn't take long to come to a workable temperature.
How to prevent turnovers from leaking
While baking, it is common to have some filling leak out from at least one turnover (it happens!). Here are a few of my favorite tips to help prevent this:
- Tightly crimp the edges of your turnovers with a fork or pinch with your fingers when sealing.
- Take care not to overfill your turnovers. Too much filling means your turnovers are likely to burst open while baking. If you're crimping the edges and filling is bursting out, it's likely your turnovers are overfilled.
- Brush your egg wash over the edges of the turnovers. The egg wash will help seal your turnovers and act as a barrier if your filling starts to leak.
- Slice a vent into the tops of your turnovers just before baking (but after the egg wash). This helps steam escape from the tops instead of the sides.
Using an egg wash gives your turnovers a beautiful golden crust when baked. It also helps to seal the edges and prevent leaks!
I like to sprinkle the egg wash with turbinado sugar. This gives your apple turnovers a crunchy sugar crust. If you don't have turbinado sugar on hand, granulated sugar can be used instead.
If you don't have eggs on hand, heavy cream can be brushed onto the tops of your turnovers for the same effect.
Puff Pastry Blueberry Turnovers
- 1 ½ cups blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 2 puff pastry sheets, thawed
- 1 large egg
- 2 tablespoons turbinado sugar
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a saucepan over medium heat, add blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest, stirring to combine. Bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened. Add 1-2 tablespoons of water if needed (if blueberries are not releasing enough juice). Remove from heat and allow to cool.
- On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
- Spoon a scant ¼ cup of pie filling onto a corner of each square, avoiding ½ an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle. Press the edges with a fork to seal.
- In a small bowl, whisk egg and 1 tablespoon of water to create an egg wash. Brush tops and edges of each turnover with egg wash.
- Sprinkle the tops with turbinado sugar and slice a vent into each turnover.
- Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown.
- To thaw puff pastry, place in refrigerator the night before, or thaw on counter top for 30 minutes.
- Egg wash can be substituted with 2 tablespoons of heavy cream brushed over the tops of each pastry.
- Turbinado sugar can be substituted with granulated sugar.
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