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Blueberry Turnovers

Name: Blueberry Turnovers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 2 cups fresh or frozen blueberries, divided; 2 tablespoons sugar; 1 tablespoon cornstarch; 2 teaspoons grated lemon zest; 2 tablespoons butter; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; 1/2 cup confectioners' sugar; 1 tablespoon 2% milk

8 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 15 min.

Makes

8 servings

Updated: May. 23, 2023

Growing up, I loved to heat up a Pepperidge Farm blueberry turnover for an after-school treat. I decided I'd try my hand at making them for my kids. I think they're really close and my kids love them. —Christine Hair, Tampa, Florida

Blueberry Turnovers Recipe photo by Taste of Home

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Ingredients

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

Directions

Preheat oven to 450°. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring the mixture to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in butter and remaining 1-1/2 cups blueberries.
Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares; spoon 3 tablespoons filling into the center of each. Fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
Bake for 12-15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Blueberry Turnovers Tips

Do you have to let frozen blueberries thaw before using them in blueberry turnovers?

You don't need to thaw frozen berries before making these blueberry turnovers. Half of the blueberries get cooked down and mashed in the saucepan. The other half are added whole to the hot mixture, where they’ll thaw and warm up even before the turnovers are baked.

How can you prevent blueberry turnovers from leaking?

First, make sure that you aren’t overfilling each blueberry turnover. While it’s tempting to heap on the sweet filling, including more than 3 Tbsp. makes it much more likely that your turnovers will leak. After making sure you’re including the right amount of filling, double-check that you’re sealing each turnover well enough.

How can you make blueberry turnovers your own?

This blueberry turnovers recipe is easily customizable. Instead of the homemade blueberry filling, you could pick up store-bought blueberry pie filling (or any kind of fruity pie filling, for that matter) to make things even quicker. No matter what kind of filling you choose, consider sprinkling some coarse sugar on top for a little extra sweetness! For more inspiration, check out more of our turnover recipes, such as cherry turnovers, apple turnovers, or even some pie recipes.

—Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1 turnover: 400 calories, 20g fat (6g saturated fat), 31mg cholesterol, 235mg sodium, 51g carbohydrate (14g sugars, 5g fiber), 6g protein.