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Blueberry Turnovers

Delicious, flaky pastries filled with sweet-tart blueberries, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Pastry
  • 1 package puff pastry sheets (thawed according to package instructions)
  • 1 large egg (for egg wash)
  • to taste Powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine fresh blueberries, sugar, cornstarch, and lemon juice. Gently mix until blueberries are well coated and set aside.
  3. On a lightly floured surface, roll out thawed puff pastry sheets and cut them into 4x4 inch squares.
Assembly
  1. Place a spoonful of the blueberry mixture in the center of each square, leaving some space around the edges.
  2. Fold each square diagonally to form a triangle and crimp the edges with a fork to seal.
  3. Beat the egg in a small bowl and brush it over the tops of each turnover.
Baking
  1. Transfer the turnovers to a baking sheet lined with parchment paper.
  2. Bake in the oven for about 20-25 minutes or until puffy and golden.
  3. Allow to cool slightly before dusting with powdered sugar.

Notes

For substitutes, you can use frozen blueberries but ensure they are thawed and drained. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.