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    Everyday Pie ยป Recipes ยป Fruit

    Blueberry Turnovers

    Published: Aug 16, 2022 ยท Modified: May 8, 2024 by Kelli Avila ยท This post may contain affiliate links ยท This blog generates income via ads ยท 2 Comments

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    Blueberry Turnovers
    Blueberry Turnovers

    These homemade Blueberry Turnovers are worth the effort to make at home, with a luscious jammy blueberry filling baked inside of flaky puff pastry.

    Baked Blueberry Turnovers

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    Homemade Blueberry Turnover Recipe

    These Blueberry Turnovers feature a homemade "quick" puff pastry and a sweet and juicy blueberry filling. However, you can just as easily use store-bought puff pastry in a pinch.

    The filling is made quickly on the stovetop and is all about the blueberry flavor, with just a hint of lemon juice to brighten it up without distracting from the intensity of the berry.

    While these are best enjoyed the day they're eaten, they can be prepared and frozen unbaked ahead of time, or even baked ahead of time and reheated before serving (more on that below).

    Take advantage of blueberry season and make these Homemade Blueberry Turnovers, you won't regret it.

    So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

    More of a visual person? Check out the video of me making it below, located right above the recipe!

    Blueberry turnovers

    Ingredients Needed

    Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

    • fresh or frozen blueberries
    • granulated sugar
    • cornstarch
    • kosher salt
    • lemon juice
    • vanilla extract
    • butter
    • puff pastry (homemade or store-bought)
    Fresh blueberries in a bowl.

    Frozen or Fresh Blueberries

    This recipe is totally flexible in terms of what blueberries you use. You can use fresh blueberries or frozen blueberries. I've made these fresh, frozen and wild blueberries.

    Hands down, my favorite type of blueberries to use are wild blueberries. I almost always have a big bag of frozen ones in my freezer. They are available year-round in the store, or if you time it right, you can get a large crop of them in the summer and freeze them yourself. I love using frozen wild blueberries because they have excess juice that makes the blueberry pie filling nice and lush, which I think creates a better flavor than that of standard blueberries.

    Useful Tools to Make This Recipe

    Here is a list of some of the primary tools I use in this recipe. You won't necessarily choose to use them all, but they are exactly what I used. Any links may contain affiliate links.

    • stand mixer (only if you are making the puff pastry)
    • 13"x18" sheet pan (also known as a half sheet pan)
    • rolling pin
    • ruler and pastry wheel or sharp knife (to cut squares from the pastry)
    • pot (to cook the blueberry filling)
    • kitchen essentials: baking scale, bowls, measuring cups and measuring spoons, rubber spatula
    Blueberry turnover filling in a pot.

    Overview of Steps

    The number of steps needed to make this recipe depends on if you plan to make your puff pastry from scratch. More on this below.

    • Make the puff pastry, and chill it (or, skip the step if you are using store-bought).
    • Make the blueberry filling and chill it.
    • Roll out and cut the puff pastry to 6 squares.
    • Assemble the turnovers.
    • Bake!
    Rough puff being made in a glass mixing bowl.

    Let's Talk Puff Pastry

    Puff pastry is a classic french pastry made by laminating butter in a dough repeatedly until the final pastry has many hundreds of alternating layers of butter and dough. Rough puff is a more streamlined version of it, that is less fussy but with extremely similar results.

    Rough puff is made by laminating (or layering) an enriched butter dough that is very similar to pie crust, except that it's rolled and folded five times.

    This blueberry turnover recipe calls for rough puff, but if you wanted to make the classic puff pastry, you certainly could! The recipe makes six turnovers and uses only half the batch of the rough puff recipe. Save the other half for another pastry, or different flavors of turnovers, or you can even double the batch. You'll never be disappointed if you have puff pastry ready to go in your freezer.

    Can you buy puff pastry at the store? You absolutely can. However, the turnovers will be a little bit smaller than the ones you can make with homemade rough puff. And, depending on the type of puff pastry you buy, the instructions for cutting the pastry squares might differ slightly.

    Purchased puff pastry typically either comes in one folded 14-ounce sheet, or it comes in two folded 8-ounce sheets. Although I haven't tried all brands, so your store-bought puff pastry may be different than this.

    The measurements listed in this recipe correspond with the use of my homemade rough puff recipe. If you have purchased puff pastry with 1 sheet, try to roll it out to slightly thinner to an 8"x12 rectangle and cut out 4" squares. If you are using puff pastry with two sheets, I suggest rolling out each sheet a little thinner and cutting them into 4 squares each, which will mean you will get 8 turnovers. See the notes of the recipe for more information.

    A sheet of rolled out puff pastry.

    Making the Blueberry Filling

    Turnovers bake relatively quickly, which means there wouldn't be enough time for the filling inside to bake by the time the puff pastry has finished cooking. For this reason, the blueberry filling must be cooked ahead of time.

    Making the filling is a very simple recipe. Essentially, blueberries are combined together with sugar, lemon juice, and cornstarch and then cooked.

    Please note: The blueberry filling must be completely cooled before filling the turnovers. Hot filling in butter-heavy pastry always equals a disaster. So be sure to plan ahead of time.

    You likely will have some leftover filling. You can enjoy any leftovers over ice cream or yogurt. It also freezes well.

    Squares of dough being cut out for turnovers.
    Filling blueberry turnovers.
    A blueberry turnover being filled.
    Closing up a blueberry turnover.
    Crimping a turnover.
    Slicing off the edges of a turnover.

    How to Form Puff Pastry Turnovers

    Let me just start this off by sharing the puff pastry golden rule: if at any point your pastry is getting too warm, simply place it in the refrigerator or freezer to chill. Warm puff pastry is not only sticky but also tricky to work with.

    Depending on what puff pastry you are using, you should have about six 4.5" squares of pastry to work with.

    Filling the turnovers is a delicate balance of not overfilling them, and not under-filling them. If you find that you are having trouble closing the turnovers without the filling leaking out everywhere, then use less filling.

    Here are a few tips I've picked up for successfully filling turnovers:

    • Make sure your pastry and filling are well chilled.
    • Puff pastry is delicate and can be sticky. Use a small piece of parchment to help move around the pastry, so you don't have to handle it. Shape the turnover on the parchment, and then when transferring the filled turnover to the sheet tray, do so on the parchment, so you don't have to hold it with your own hands. This prevents the pastry from tearing which can compromise the seal on the filling.
    • Use these three methods of sealing the turnovers: first press together the corners that firm the triangle, then seal it with a fork, and finally cut off the very edge of the sealed pieces. That final cut helps the puff pastry bake up properly, as well as helps it stay sealed.
    Turnovers unbaked on a sheet tray.
    Blueberry turnovers on a baking tray.
    Blueberry turnovers unabaked with an egg wash and coarse sugar.
    Baked Blueberry Turnovers

    Blueberry Turnover Baking Tips

    Want your turnovers to bake up nicely? Then chill them before baking! The instructions list a bare minimum time to chill, but the longer the better.

    Chilling the pastry before baking makes the puff pastry bake up higher. It also helps the filling stay inside the turnover instead of spilling out during the baking. And lastly, the chilled puff pastry is less likely to bake up misshapen.

    Because the filling is pre-cooked, I find it unnecessary to poke holes in the pastry to let steam escape. However, if you'd like to make holes in the pastry for aesthetic reasons, it's fine to do so.

    To bake, preheat the oven to 400ºF and set a rack in the middle position in the oven. This small step of baking it in the middle will ensure the puff pastry bakes throughout but doesn't brown too much on the bottom.

    The blueberry turnovers are done when they have puffed up, are golden brown all over, and the filling has started to peek out on some of them.

    If you are baking from a very cold or frozen state, you may need to bake the turnovers for slightly longer than the instructions call for.

    Blueberry turnovers on a cooling rack.

    How to Store Them

    Blueberry turnovers can be frozen prior to baking for up to 3 months. Assemble the turnovers up to the point of egg wash and a sugar shower, and then freeze them flat on a sheet tray for 24 hours. Then, transfer to a bag with as much air removed as possible. Freeze for up to 2 months.

    The turnovers can also be baked from frozen. Just don't forget to egg wash and sprinkle with sugar beforehand. Bake them as directed plus an extra 10 additional minutes or so.

    A blueberry turnover sliced in half to reveal a juicy blueberry filling.

    More Blueberry Recipes

    • Classic Blueberry Pie
    • Blueberry Icebox Cake
    • Blueberry Hand Pies
    • Cranberry and Blueberry Pie

    I am so honored when you make a recipe from my site! If you make these Blueberry Turnovers, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

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    Full Recipe

    Blueberry Turnovers

    Blueberry turnovers
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    These homemade Blueberry Turnovers are worth the effort to make at home, with a luscious jammy blueberry filling baked inside of flaky puff pastry.

    • Author: Kelli Avila
    • Prep Time: 00:40
    • Cook Time: 00:25
    • Total Time: 1 hour 5 minutes
    • Yield: 6 turnovers
    • Category: Pastries
    • Method: Bake

    Ingredients

    • Rough Puff Pastry, prepared, or (1) 14-ounce or 17-ounce package puff pastry (see notes for guidance)
    • 3-ยฝ cups blueberries (fresh or frozen, see note)
    • โ…“ cup (70 grams) granulated sugar
    • 2 tablespoons cornstarch
    • ¼ teaspoon kosher salt
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 1 tablespoon unsalted butter

    Instructions

    1. Prepare rough puff pastry or buy one (17-ounce or 14-ounce box) puff pastry. If you make it, you will only need half a batch. The remaining half can be frozen. Or you can double the filling for this recipe, and make 12 turnovers.
    2. Add blueberries, sugar, cornstarch, and salt to a large bowl and toss to coat. Mix in the lemon juice. Let sit until the sugars have started to dissolve, about 10 minutes.
    3. Transfer all ingredients to a large pot.
    4. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. If it isn’t bubbling, then the cornstarch won’t thicken and the filling will be runny. Turn off the heat and stir in vanilla extract and butter.
    5. Pour into a shallow container and let cool completely (this will take several hours or overnight). 
    6. Fill a small container with cool water.
    7. Line a 12x18” sheet pan with a piece of parchment.
    8. Roll out the puff pastry on a floured surface (remember, you are only using half of the batch if you've made this rough puff recipe) to about ⅛” thickness, or about 10 by 15 inch rectangle. Cut out six 4.5” squares. (See note about using store-bought puff pastry)
    9. Brush (or use your finger) a small amount of water on two sides of the dough. This helps it stick. Place about 2 tablespoons of chilled blueberry filling in the center. Fold one corner of the pastry over the filling to make a triangle. Press down on the edges to seal the two pieces together. Use a fork to make an indentation along the edges to seal the pastry further and to add a decorative touch. Finally, using a sharp knife, cut off just the very edges of the pastry. This helps ensure the puff pastry bakes up properly (see the section for shaping puff pastry for more information).
    10. Chill the turnovers in a freezer for 20 minutes, or in the refrigerator for 1 hour. This helps the turnovers keep their shape while they bake.
    11. Meanwhile, preheat the oven to 400 degrees, and prepare an egg wash.
    12. Remove the turnovers from the freezer, brush the tops with an egg wash and sprinkle with coarse sugar.
    13. Bake in the oven for 25-30 minutes, or until the turnovers are lightly golden all over.
    14. Remove them from the oven, and let them cool slightly before transferring to a cooling rack.

    Notes

    This recipe was developed using half a recipe of homemade rough puff, which is roughly equivalent of one store-bought box of puff pastry. It was tested with store-bought puff pastry, too. Purchased puff pastry typically either comes in one folded 14 ounce sheet, or it comes in two folded 8 ounce sheets. The measurements listed in this recipe correspond with the use of my homemade rough puff recipe. If you are using store-bought puff pastry, the measurements might not work out exactly. If you have purchased puff pastry with 1 sheet, try to roll it out to 8" by 12" and cut out 4" squares. If you are using puff pastry with two sheets, I suggest rolling out each sheet a little thinner and cutting them into 4 squares each, which will mean you will get 8 turnovers. Fill them a little less than directed in the instructions above.

    Fresh or frozen blueberries work equally as well for this recipe, as does wild blueberries!

    Have an additional question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

    This recipe was developed with love and has lots of step-by-step photos in the post above the recipe card. Please check out those photos for a visual representation of how the recipe is made.

    Did you make this recipe?

    Please leave a start rating and a review, and share a photo on IG and tag @everydaypie

    Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

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    Blueberry Hand Pies »

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    1. Henrietta Dixon

      October 25, 2022 at 2:23 pm

      Is it possible to use a different fruit to make the turn overs as I seem to have every kind except blueberries?

      Reply
      • Kelli Avila

        October 27, 2022 at 10:07 am

        Yes! I have a few other recipes on my site too: Apple Turnovers and Cherry Turnovers

        Reply

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    I’m Kelli, pie lover, mom of two, and a former professional cook and baker turned recipe developer! I'm the creator of Everydaypie.com, a baking resource dedicated to sharing recipes for pie, pastry and more! Here you'll find detailed recipes, step-by-step photos and tons of tips to make you a better baker.

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