These blueberry turnovers are light and flaky and filled with a sweet blueberry filling. They are so delicious for breakfast or dessert!
It’s ending the near of summer season, and I’m hanging on to every last drop of summer that I can (except for the heat! Go away please!) but some of you are already probably preparing for fall and back to school season.
These berry turnovers are the perfect dessert for everyone and anyone, whether you’re enjoying the last berries of the season, or thinking of after school treats for your kiddos.
These blueberry turnovers are the perfect breakfast pastries. They’re buttery, flaky, soft in the middle with the perfect crispy edges.
These turnovers are simple and easy to make, because they start with a store bought puff pastry dough, and are stuffed full of a fresh blueberry sauce, and the perfect powdered sugar glaze, which totally takes them to the next level.
Ingredients Needed to make Blueberry Turnovers:
- Puff Pastry Dough
- blueberries (fresh preferred, but you can use frozen)
- granulated sugar
- powdered sugar
- milk vanilla extract
How to make Blueberry Turnovers?
Get your puff pastry out of the fridge and let it thaw according to the directions on the package. Preheat the oven, and line a baking sheet with parchment paper.
Then you’re ready to make your blueberry sauce. In a small sauce pan, add blueberries, sugar, cornstarch and water, and gently stir them together. Let the mixture heat over medium and let it cook for a couple minutes, until the mixture starts to get nice and bubbly, and slightly thickened. Remove the pot from the heat and let the sauce cool.
Cut your puff pastry dough into squares down the middle, 4 squares per sheet. Spoon 1 to 2 TBS of the blueberry filling into the middle of each square.
Whisk together the water and egg in a small bowl, and then brush egg wash over the edges of each of the pastries. Fold the pastry squares in half to make a triangle. Press the edges together with your fingers, or with a fork. Pierce the top of each turnover with a pork of knife to let the steam escape when they are cooking.
Place the pastries onto the prepared sheet, and repeat with the remaining dough and filling. Brush the remaining egg wash over the top of the turnovers.
Bake the turnovers in the oven until the tops are golden brown.
Add the powdered sugar, milk, and vanilla extract to a small bowl and whisk them together till smooth. Add more milk, or more powdered sugar as needed to get the desired consistency. Drizzle the glaze over the top of the turnovers and serve.
Tips for making the best Turnovers:
- You could also make these with fresh raspberries, or blackberries, instead of blueberries.
- If your berries aren’t particularly sweet, add 1 extra Tablespoon or 2 of sugar to the berry mixture.
- Don’t overfill the turnovers, you want to keep the edges mostly sealed so the filling doesn’t all leak out of the middle.
- Instead of adding the glaze, after you brush the tops of the pastries with the egg wash you can sprinkle them with granulated sugar, or coarse sugar.
Everyone will love these sweet and easy homemade pastries. They are flaky, light, and delicious – and filled with the best fruity filling. Your family, your friends, or you will devour them in minutes.
More blueberry recipes:
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For the Turnovers:
- 1 box Puff Pastry Dough (2 sheets)
For the Blueberry Sauce:
- 1 cup fresh blueberries
- 2 TBS granulated sugar
- 1 TBS cornstarch
- 1/4 cup water
For the Egg wash:
- 1 large egg
- 1 TBS water
For the Glaze:
- 1 cup powdered sugar
- 2 TBS milk
- 1/2 tsp vanilla extract
- Thaw your puff pastry dough according to package directions.
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment or a silicone liner.
For the Blueberry Sauce:
- In a small sauce pan, combine the blueberries, sugar, cornstach, and water. Stir together carefully.
- Heat over medium heat for 2-3 minutes until bubbling nicely and thickened slightly.
- Remove the blueberry sauce from the heat and let it cool.
For the Turnovers:
- Cut the pastry dough into 4 squares per sheet.
- Put 1-2 TBS of filling in the middle of each square.
For the Egg wash:
- Whisk together the water and egg in a small bowl to create an egg wash.
- Brush egg wash over each edge of the pastry dough and fold in half to make a triangle. Press edges together with fingers.
- Pierce the top of each turnover with a fork or knife to let steam escape.
- Place on prepared baking sheet and repeat with remaining dough and filling.
- Brush remaining egg wash over the tops of turnovers.
- Bake for 15-20 minutes until golden brown.
- Allow to cool for about 20 minutes.
For the Glaze:
- Add the powdered sugar, milk, and vanilla extract to a small bowl and whisk them together until smooth. Add more powdered sugar or more milk as needed to get the right consistency.
- Drizzle the glaze over each turnover and serve.
These blueberry turnovers were first posted on July 27, 2016. The photos and text were updated for clarity on June 21, 2021.
**These blueberry turnovers were originally made using SPLENDA® Brand as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps #MadeInAmerica All opinions are my own.
Lori Johnston says
I only have 2 words to say.
EASY & YUM, YUM, YUMMY!
OK, so it was 4 words. Couldn’t help myself !
Roberta Okumura says
Can I sprinkle powered sugar on top instead of corse sugar?
Powdered sugar will soak into the pastry when baked, so if you want them extra sweet you can add it – but you can also leave the extra sugar off
Diane Toth says
I was wanting something fruity and sweet. This was it!
I will definitely subscribe to your website!
I’m so glad you loved it!
Judy Eklund says
Excellent recipe- will be making all kinds of delicious turnovers now that I found this recipe!
Terri Jeppesen says
Wonderful, absolutely wonderful and easy recipe! My family loves it when I bake and these are one of the favories.
Yolanda Davis says
Thank you so very much Ellen, and Aimee for all your Wonderful, and delicious recipes. I make some of them for my two granddaughters and let them bake also. Have a great week, Yolanda 😊
Yay! I’m so glad you all loved them.
So easy and they look so pretty! I added a dab of lemon curd to the blueberry filling to punch up the flavor. Delicious especially when served warm. Thank you!
That sounds so good adding lemon curd. I will have to try that next time!
Deana Madison says
EasEasy and delishouse!y and delicious
Becky B says
Loved this recipe! They were gone very quickly! Instead of doing the glaze drizzle I did an egg wash and sprinkled coarse sugar on top before baking! So good!!! 💜
That sounds so good. I love the change.
OMG. Totally drooling over here. I mean, I’ve already had one breakfast today, but as the most important meal of the day it wouldn’t be too terrible to have another, right? I just don’t know if I can wait to try these guys!
Denise | Sweet Peas & Saffron says
I’m hanging onto summer well into September! I hate that they already have back to school stuff in the stores :/ These look so delicious! I love turnovers from scratch!
Megan - The Emotional Baker says
Why does summer have to end?!? I’ve been obsessed with making fresh fruit treats this year and I’m sure I’d absolutely love these turnovers – so beautiful AND perfect!
C!n you please give the amount of sugar neede# in this recipe if you prefer not to use Splenda. Thanks.
Aimee Berrett says
Yeah of course, it should be the same amount of sugar as Splenda. So it’d be 2 TBS sugar and 1 (to 1 1/4) cup of powdered sugar!