Puff pastry blueberry turnovers are handheld pies that can be made in 40 minutes or less right at home. Buttery and flaky puff pastry is filled with blueberry pie filling and baked in the oven until golden brown.
Puff pastry turnovers are one of my favorite 30 minute desserts. While I love making puff pastry apple turnovers in the fall, blueberry is perfect for summer.
You only need seven ingredients to get started. The best part? There's no messy slicing and serving involved. Turnovers are like little portable desserts - just grab and go!
Serve blueberry turnovers anytime you're in the mood for a sweet treat. They make a great dessert for summer parties like the Fourth of July, when blueberry season is at its peak.
Ingredients and substitutions
- Puff pastry - Refrigerated or frozen puff pastry from any brand works well in this recipe. Homemade puff pastry also works well. Puff pastry could be substituted with a traditional pie crust rolled into a square shape.
- Egg - We're adding an egg wash to the tops of our turnovers, which creates a lovely golden crust when baked. Egg wash could be substituted with heavy cream if you don't have any eggs on hand.
- Blueberries - Fresh blueberries can be substituted with frozen blueberries or any other berries you have on hand.
- Turbinado sugar - I like to sprinkle my turnovers with turbinado sugar before baking. Turbinado sugar is a larger granule natural brown sugar that adds a nice crunch to the crust when baked. If you don't have turbinado sugar on hand, it can be substituted with some granulated sugar for a similar effect.
- Lemon - Adds a hint of bright citrus flavor and acidity to balance with the sweetness of the filling.
- Cornstarch - Thickens the filling while it cooks.
- Sugar - Granulated sugar adds a bit of sweetness to the blueberry filling. Brown sugar would work as a substitute.
Tips and tricks
Thawing puff pastry - To thaw your puff pastry, you can do one of two things. Transfer your box of puff pastry to the refrigerator the night beforehand to allow it to thaw. If you didn't thaw your puff pastry the night before, let the box sit on the counter for about 30 minutes. Luckily, puff pastry doesn't take long to come to a workable temperature.
Rolling out puff pastry - Place your puff pastry on a flour-dusted or parchment lined countertop and use a rolling pin to roll it out to about a 12 inch square.
Cook until thickened - Cook your filling on the stovetop until it visibly thickens. Otherwise, a thin filling will seep out the sides of your turnovers while baking.
Don't overfill your pastries - While you may be tempted to add more filling, this can turn into disaster in the oven. Overfilled turnovers pop open and leak while baking in the oven. I suggest only adding the amount of filling suggested in the recipe card for best results.
Egg wash benefits - Adding an egg wash creates a golden brown crust on top of your turnovers and also helps seal the edges while baking. I don't recommend skipping this step! If you don't have an egg on hand, there are a few alternatives.
Egg wash alternatives - Heavy cream or whole milk works great as an egg wash substitute. Melted butter can also work okay as a substitute.
Add a steam vent - Slicing a vent or piercing with a fork creates a place for steam to escape while your turnovers bake. This helps prevent filling from leaking out the sides while baking.
Storage
Leftover turnovers will keep for up to 2 days in a tightly sealed container at room temperature or in the refrigerator for up to 5 days.
Frequently asked questions
Make sure the oven is fully preheated before placing your turnovers in the oven. A fully preheated oven ensures the filling and puff pastry are fully baked at the time listed in the recipe card. Don't add extra filling to your turnovers - this can cause them to leak while baking. Don't add extra liquid to the filling, this will cause your turnovers to turn out mushy.
Yes, blueberry turnovers can be frozen before or after baking. Place your turnovers on a baking sheet and place in the freezer until frozen solid. Transfer your frozen turnovers into a plastic storage bag or other freezer-safe container and store in the freezer for up to two months.
Yes. Add up to 5 minutes of baking time if baking frozen turnovers.
Yes, fresh or frozen blueberries can be used in this recipe.
Recommended
📖 Recipe
Puff Pastry Blueberry Turnovers
Ingredients
- 1.5 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
Instructions
- Preheat oven to 425 degrees Fahrenheit. 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. If your blueberries are out of season or not very juicy, you may need to add 1-2 tablespoons of water to help them cook down. Bring to a simmer. Reduce heat to medium-low and cook for about 8-10 minutes, or until mixture has thickened. 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 and 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 about 19-22 minutes, or until turnovers are golden brown.
Equipment Recommendations
Notes
- To thaw puff pastry, place in refrigerator the night beforehand or thaw on countertop for 30 minutes.
- Egg wash can be substituted with heavy cream for a similar result.
- Leftover turnovers will keep for up to 2 days in a tightly sealed container at room temperature or in the refrigerator for up to 5 days.
- Turnovers can also be frozen for up to two months (raw or baked). To bake from frozen, add up to 5 minutes to the listed baking time.
- Turbinado sugar can be substituted with more granulated sugar.
Comments
No Comments