Blueberry Turnovers Recipe

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Blueberry Turnovers Recipe

Read Reviews
5 5 5
Publisher Photo
While you can make them a little in advance, these pastries are best served the day they're made.—Taste of Home Test Kitchen, Greendale, Wisconsin
Recommended: Top 10 Cherry Desserts
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

Ingredients

  • 2 cups fresh or frozen blueberries, divided
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon peel
  • 2 tablespoons butter
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk

Directions

In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries.
Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal.
Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature. Yield: 8 servings.
Originally published as Blueberry Turnovers in Complete Guide to Baking 2004, p202

Nutritional Facts

1 each: 401 calories, 20g fat (6g saturated fat), 34mg cholesterol, 240mg sodium, 51g carbohydrate (14g sugars, 5g fiber), 6g protein.

  • 2 cups fresh or frozen blueberries, divided
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon peel
  • 2 tablespoons butter
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  1. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries.
  2. Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal.
  3. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
  4. Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature. Yield: 8 servings.
Originally published as Blueberry Turnovers in Complete Guide to Baking 2004, p202

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Reviews forBlueberry Turnovers

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Katherine User ID: 9112817 263602
Reviewed Mar. 18, 2017

"Super easy to make. I used frozen blueberries we had picked last summer. They were fabulous."

MY REVIEW
Donna User ID: 9084275 261498
Reviewed Feb. 18, 2017

"Delicious taste but way too runny. Used frozen berries but next time I make this I'll double the berries."

MY REVIEW
Vbacot User ID: 7953977 68138
Reviewed Aug. 25, 2014

"I made this the other day for my babies and I must say...Delicious!! I have recommended this recipe to every person I have spoke with since eating them:) Can't wait to try different fillings in the future."

MY REVIEW
kater216 User ID: 6198748 84378
Reviewed Sep. 12, 2011

"Wonderful! Have made this several times with a few tweaks based on what I have on hand for the filling. Turns out great every time!"

MY REVIEW
lorell7 User ID: 5102581 159899
Reviewed Jan. 28, 2011

"great flavor, I did bake it at a lower temp because it was browning too quickly. kids said "mom this is the best recipe""

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