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Puff Pastry Blueberry Turnovers

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Flaky puff pastry turnovers filled with a sweet and tangy blueberry filling, baked until golden and crisp for a quick bakery-style treat.

Ingredients

  • Puff pastry sheets
  • Fresh or frozen blueberries
  • Granulated sugar
  • Cornstarch
  • Lemon juice
  • Lemon zest
  • Vanilla extract
  • Egg (for egg wash)
  • Powdered sugar (optional, for glaze)
  • Milk (optional, for glaze)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook until thickened and jam-like, then remove from heat and stir in vanilla extract. Let cool completely.
  3. Roll out the puff pastry sheets and cut into equal squares.
  4. Place a spoonful of cooled blueberry filling in the center of each square.
  5. Fold each square diagonally into a triangle and press edges with a fork to seal.
  6. Brush tops with beaten egg.
  7. Transfer to the prepared baking sheet and bake for 18–22 minutes until puffed and golden brown.
  8. Allow to cool slightly before serving.
  9. Optionally, mix powdered sugar and milk to create a glaze and drizzle over the turnovers.

Notes

  • Ensure the filling is thick and fully cooled before assembling to prevent soggy pastry.
  • Seal edges tightly to avoid leaking during baking.
  • Keep puff pastry cold for best rise and flakiness.
  • Try other fruits like raspberries or apples for variation.
  • Reheat in the oven to restore crisp texture.

Nutrition

Find it online: https://thefamilycooking.com/puff-pastry-blueberry-turnovers/