Blueberry Turnovers

Total Time:
50 min
25 min
25 min

8 servings


Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.

Heat the oven to 375 degrees F.

In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.

Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.

Serve warm or let cool to room temperature. Serve within 1 day.

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    Like many people, I made some alterations to the recipe. I added more lemon zest, which really made the flavor of the blueberries pop. Also, using the juice from the lemon and some confectioner's sugar, I made an easy glaze that made the turnovers a breakfast favorite in my house.
    I think that this recipe is a great combination of ingredients
    They looked so good on the TV show, and easy too, so I decided to try them out. They were easy to make, but the taste wasn't as good as they looked. It was fun to try something new though, and I really enjoy your show!
    These were super easy to make and delicious. My husband gobbled them right up.
    I made these today with my sister. They were easy to make and delicious. Would be great with apple, cherry, or another fruit filling as well.
    fast and good
    mmmm this is good
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