These easy Puff Pastry Blueberry Turnovers are absolutely bursting with juicy homemade blueberry filling and topped with creamy lemon zest 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 favorites to bake. The buttery sweet pecan streusel topping is to die for! This No-Bake Blueberry Lemon Cheesecake is always a hit! Blueberries are also delicious for breakfast as in this Cocoa Blueberry Smoothie.
This recipe was inspired by these delicious Lemon Cream Cheese Turnovers. Both these pastry recipes 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 to make homemade puff pastry? If you do, be my guest and use homemade puff pastry for this recipe!
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⭐️ Why You Need to Make This Recipe
- Texture - Juicy filling meets flakey pastry with a creamy lemon zest icing on top.
- Flavor - The sweet blueberries and subtle lemon zest are a classic flavor combination.
- Method - These homemade pastries are so simple to make with storebought puff pastry.
🧈 Ingredients
Here are the ingredients needed to make these blueberry turnovers with puff pastry.
Ingredient Notes
- Puff Pastry - Be sure to thaw the puff pastry in the refrigerator the night before making these turnovers.
- Blueberries - Fresh or frozen blueberries may be used.
- Lemon Zest - Lemon is a great flavor accompaniment to blueberries so we will use just the zest in the icing recipe to make the flavors pop.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Combine the blueberries, sugar, cornstarch, and water in a saucepan.
Step 2: Cook over low to medium heat while stirring often until thickened and no longer cloudy. Stir in the butter until melted. Let cool fully before filling the turnovers.
Step 3: Roll out the puff pastry into 9-inch squares. Slice off the rough edges and slice each square of the puff pastry into 4 squares for a total of 8 4-inch squares. Brush 2 adjoining edges with egg wash.
Step 4: Place a dollop of the cooled blueberry filling on each puff pastry square.
Step 5: Fold each turnove and press to seal at the edges before using a fork to crimp. Transfer to a prepared baking pan and brush all over with egg wash.
Step 6: Bake in a preheated oven for 15-20 minutes or until golden. Let cool slightly while you whisk together the cream, powdered sugar, and lemon zest to make an icing. Top the slightly cooled turnovers with the icing.
💡 Top Tip
If you like a tangy lemon icing, you could make the icing with lemon juice in addition to the lemon zest in place of the whipping cream. You will only need about 1-2 tablespoons of lemon juice mixed into the powdered sugar because it is much thinner.
❓ Recipe FAQs
Each one of these blueberry turnovers with the icing has 412 calories.
Yes, fresh or frozen both work for this recipe.
You do need to brush an egg wash onto the puff pastry if you want a golden brown color to the pastries.
Turnovers are best served freshly baked but you can store leftover turnovers covered at room temperature for up to 2 days.
🫐 More Blueberry Recipes
Looking for other recipes like this? Try these:
If you tried these Homemade Blueberry Turnovers or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Puff Pastry Blueberry Turnovers
Equipment
- baking sheet
- parchment paper
- small saucepan
- measuring cups & spoons
- pastry brush
Ingredients
- 397 grams puff pastry 2 sheets (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 white sugar
- 1 tablespoon 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)
- 1 teaspoon fresh lemon zest
- 2-3 tablespoons whipping cream *
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, lemon zest, and 2-3 tablespoons of whipping cream. Drizzle over the slightly cooled turnovers. Serve immediately while still slightly warm or let cool fully. Enjoy!
Notes
- If you like a tangy lemon icing, you could make the icing with lemon juice in addition to the lemon zest in place of the whipping cream. You will only need about 1-2 tablespoons of lemon juice mixed into the powdered sugar because it is much thinner.
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