These Blueberry Turnovers are made using puff pastry, are easy to prepare, and delicious for breakfast, snacks, or dessert.
My mom used to make apple turnovers quite often. Hers were made using a homemade pie crust, but I’m not that adventurous. She would also fry hers and I’m not that adventurous either. For me, I need something simple and fool-proof. These Blueberry Turnovers and the perfect compromise.
WHAT IS THE DIFFERENCE BETWEEN TURNOVERS AND HAND PIES?
There is very little difference between the two. Some bakers use a homemade pie crust, phyllo dough, or puff pastry. I’ve also heard of using canned biscuit dough. There are also different shapes. You can make half-moons, circles, or triangles. In either case, they are light, crispy crusts filled with a fruit filling and can be baked or fried. I think the difference in names depends on what part of the country you are from.
HOW TO MAKE BLUEBERRY TURNOVERS
Begin by making the blueberry filling. In a medium pan, heat the blueberries, sugar, lemon zest, lemon juice, and cornstarch over medium heat. Stir until the sugar dissolves and the sauce begins to slightly thicken. Remove from the heat and set aside. The filling needs to be cooled to room temperature before making the turnovers. This picture was made before they were heated.
Thaw the puff pastry according to package directions. Each package will contain two sheets of pastry. On a lightly floured surface, lay out the sheets. Cut each sheet into four equal pieces. Spoon 2-3 tablespoons of the blueberry filling into the center of the square and spread diagonally, leaving at least 1/2 inch all around the edges of the dough. Brush the outer edges of the dough with the beaten egg.
Fold the dough by matching the opposite corners to form a triangle. Using a fork, gently press all around the dough to form a seal. Make a slit in the top of the turnover to allow steam to escape. I used the tines of a fork.
Place each turnover on a large baking sheet lined with parchment paper or Silpat. Brush lightly with the beaten egg.
Bake in a preheated 400-degree oven for 18-20 minutes or until golden brown. Some filling may escape and that is fine. Just call them Rustic Blueberry Turnovers.
For dessert turnovers, serve with a scoop of ice cream. DELICIOUS!
- 1 pkg puff pastry thawed according to package directions
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup sugar
- 1 lemon, zested
- 1/2 lemon, juiced
- 1 teaspoon cornstarch
- 1 egg beaten
- In a medium saucepan, heat the blueberries, sugar, lemon zest, lemon juice, and cornstarch over medium heat, until the sugar is dissolved and the mixture is slightly thickened.
- Remove the blueberries from the heat and set aside. Cool to room temperature.
- Place the two sheets of puff pastry on a lightly floured surface. Cut each piece into four equal pieces.
- Spoon 2-3 tablespoons of the cooled blueberry filling into the center of each square. Spread diagonally leaving at least 1/2 inch of dough around the edges.
- Brush the outer edges lightly with the beaten egg.
- Fold each square diagonally from opposite corners forming a triangle.
- Using a fork, press the edges forming a seal.
- Brush lightly with the beaten egg.
- Bake in a preheated 400-degree oven for 18-20 minutes or until golden brown.
If you love blueberries as our family does, you might also love these recipes:
Broccoli Salad with Blueberries & Poppyseed Dressing
Do you defrost the frozen blueberries before you cook them, or can you use them still frozen? TY for a response.
You can do either, but I started with frozen. I can’t tell much difference either way.