Blueberry Puff Pastry Turnovers

4.91 from 11 votes

Blueberry Puff Pastry Turnovers

Simple & easy recipe using fresh blueberries and frozen puff pastry. Buttery flaky bite with a burst of delicious blueberry filling.

Prep Time15

Cook Time20

Total Time35

Servings: pastries

Ingredients

1 cup fresh blueberries about 6oz
1 1/2 tbsp honey
1 tbs sugar
1 tbsp cornstarch
1 tbsp water
1/4 tsp zest lemon
1 sheet puff pastry defrosted
1 egg beaten, for wash

Glaze

1 tbsp milk microwave 30 seconds
1 cup powdered sugar

Instructions

Make Blueberry Filling: In a small sauce pan, add blueberries, honey and sugar. Toss & cook on medium heat for 8-10 minutes, until blueberries are bursting and bubbling. Mix water with cornstarch to create a slurry. When blueberries are bubbly and cooked down, add cornstarch mixture. Cook on low 8-10 more minutes until it is thick and jammy. Remove from heat & stir in lemon zest. You can add more if you want a hint of lemon-y flavor. Let the filling cool 10-15 minutes. You can even place in fridge.
I like to let puff pastry defrost on counter while making blueberry filling & oven preheats.
Preheat oven to 400°F & Prepare Puff Pastry: Preheat the oven to 400°. Set out a baking sheet lined with parchment paper. Open puff pastry dough (defrosted) on a lightly floured work surface. With a rolling pin, gently tap out the creases. I try not to increase the size of the puff pastry much at all.
Cut the puff pastry into four equal size square pieces. If you cut them uneven (like i always do), trim the pieces to a square. In a small bowl, beat egg to create an egg wash and set aside.
Assemble Turnovers: Add a hefty tbs of room temperature or cold blueberry filling in the center of each puff pastry square. Use a pastry brush to lightly brush along the edge of the pastry square with the egg wash. Fold one corner to the other corner & form a triangle. Keep the filling in the center or towards the back. Try for no spillage at all.
Seal the Edges of Turnover: Crimp the edges together by pressing down gently with the back of the fork. Seal the edges all the way around the triangle. Try not to let any filling spill out. Trim any uneven edge with sharp knife & check to make sure there are no openings. If the puff pastry is very warm at this point, place finished puff pastries in the freezer 5-10 minutes.
Brush with Egg wash & Bake: Brush turnovers entirely with egg wash. Gently poke the top of the puff pastry with a sharp knife to put about 1/3 inch slit to allow steam to escape while baking. Repeat for all turnovers. Transfer turnovers to the parchment paper lined baking sheet. Bake 20-25 minutes or until puff pastry is puffed, very golden & flaky.
Glaze: Let the turnovers cool 15-20 minutes before eating them. 30 minutes to an hour if glazing (they should not be so hot the glaze will melt). Make the glaze by microwaving 1tbs milk for 30 seconds and then adding 3/4 cup powdered sugar & stir until thick and drizzly. Drizzle over cooled turnovers & let set 20-30 minutes - or eat while it is warm and gooey. Serve with any extra blueberry filling in a small bowl on the side.

Notes

Make Ahead & Freezing Instructions: You can make the filling up to 5 days ahead of time. Store in air tight container once room temperature & refrigerate. Freeze fully assembled puff pastry up to one month. Thaw (they should still be cold to the touch) & then bake.
Mixed Berry Filling: I believe this recipe works with blueberries or a mix of fresh berries the best. Feel free to make with just raspberries. Raspberries are fragile and juicy. I like to strain a bit as well to get rid of some of the seeds & you may need 1tsp or so more cornstarch to set. You can also use frozen blueberries or mixed berries for this recipe - but fresh & in season will always deliver the best results.
It is very easy to double recipe. Follow all instructions & just double the ingredients. You will use 2 sheets puff pastry. Remember to place in the fridge or freezer if the pastries start to warm up while working with them.

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