Puff Pastry Blueberry Turnovers

Puff Pastry Blueberry Turnovers

Recipe by JancCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 package (2 sheets) frozen puff pastry, thawed

  • For blueberry filling:

  • 2 cups frozen blueberries

  • ½ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch

  • For egg wash:

  • 1 egg beaten

  • 1 teaspoon water

  • For lemon glaze:

  • ½ cup powdered sugar

  • 1 tablespoon lemon juice


  • Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside
  • To make filling:
  • In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch
  • Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens
  • Remove from the heat and let cool
  • Unroll the two sheets of puff pastry onto a lightly floured surface
  • Cut into 8 squares (4 from each dough)
  • Spoon 1 tablespoon of blueberry filling onto the center of each square
  • In a small bowl whisk the egg and water and lightly brush the edges of each square with egg wash and fold in half to create a triangle
  • Use a fork to press and seal the edges of each turnover together
  • Place the turnovers on the prepared baking sheet
  • Brush the top of each turnover with more egg wash
  • Bake for 15 to 20 minutes until the turnovers are puffed and golden brown
  • Remove from oven and set aside to cool
  • To make the glaze:
  • In a small bowl whisk together powdered sugar, lemon juice until smooth
  • Drizzle over cooled turnovers
  • Serve
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