This Blueberry Turnovers recipe is so easy to make and absolutely bursting with juicy homemade blueberry filling and topped with a creamy lemon icing.
Blueberry season is coming up and with it all the amazing blueberry baked goods and desserts! These Blueberry Pecan Muffins are one of my favourites to bake. The buttery sweet pecan streusel topping is to die for! This No-Bake Blueberry Lemon Cheesecake is always a hit! The creamy lemon cheesecake is perfectly accompanied by all the fresh blueberries.
This recipe was inspired by these delicious Lemon Cream Cheese Turnovers that I posted last December. Blueberry and lemon are such a lovely flavour combo, so I decided to add some fresh lemon juice to the icing for a tangy twist on the classic creamy icing. Be sure to fully mix the whipping cream and powdered sugar before adding the lemon juice to make sure the mixture doesn't curdle.
These pastries get their incredibly flakey texture thanks to the buttery puff pastry. I always use store-bought puff pastry because, honestly, who has the time or patience for making homemade puff pastry? I know I don't, haha! And I am completely fine with that! Some things are just as good even when they are made with a store-bought component.
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Blueberry Turnovers Recipe
Ingredients
- 2 sheets (397 grams) puff pastry* (thawed overnight in the refrigerator or according to package instructions)
- 1 tablespoon flour (for dusting)
For the Filling:
- 1 ½ cups blueberries (fresh or frozen)
- ¼ cup granulated white sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon salted butter
For the Egg Wash:
- 1 egg
- 1 tablespoon cold water
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- 2 tablespoons whipping cream
- 1 tablespoon fresh lemon juice
Instructions
- Take the puff pastry out of the freezer to thaw overnight in the refrigerator or according to package instructions.
To Make the Filling:
- In a medium-sized saucepan, stir together the blueberries, sugar, cornstarch, and cold water. Cook over medium heat, stirring constantly, for about 5 minutes. The mixture should get very thick and no longer be milky in appearance. Transfer the hot filling to a heat-safe bowl and let cool to at least room temperature before filling the turnovers.
To Assemble the Turnovers:
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Take the first half of the thawed, but still cold to the touch, puff pastry and place on a lightly floured counter. Using a rolling pin, roll the pastry dough into a 9x9-inch square, sprinkling with a light dusting of flour as needed. Cut off the uneven edges using a sharp knife or a pizza cutter. You should be left with about an 8x8-inch square. Cut the large square into 4 even squares, each measuring 4x4-inches. Repeat this step with the other half of the puff pastry.
- Whisk together the egg and water to make an egg wash. Brush the egg wash on the outer ½-inch edges of each square using a pastry brush. (Save the remaining egg wash for later.) Scoop about 1 ½ tablespoons of the cooled blueberry filling onto the center of each square. Fold one corner of the pastry square over the filling to meet the other corner and press to seal with your fingers. Then, crimp the edges again with a lightly floured fork. Very carefully transfer each turnover to the prepared baking sheet. Cut a few tiny slits in the top of each with a paring knife to allow the steam to escape during baking. Then, brush each turnover all over the top with the remaining egg wash.
- Bake in the preheated oven for 15-20 minutes or until golden and puffy. Let cool on the baking sheet for at least 10 minutes before topping with the icing.
To Make the Icing:
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of whipping cream. Then, add the lemon juice and whisk until smooth. (Be sure to only add the lemon juice after you have mixed in the cream to prevent curdling.) Drizzle over the slightly cooled turnovers. Serve immediately while still slightly warm or let cool fully. Enjoy!
Love and Cookies,
Naomi ♡
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