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+ servings

Blueberry Turnovers

Made using puff pastry, these Blueberry Turnovers are great for breakfast, snack, or dessert.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberries
Servings: 8
Calories: 50kcal
Author: Debbie


  • 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.


Serving: 1g | Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg