Blueberry Turnovers


Flaky, gooey, sweet…. best served warm, fresh outta the oven 🙂  Perfect semi-homemade treat!

Enough said… check below for the recipe.





  • 2 sheets of puff pastry, I use Pepperidge Farm
  • 2 cups of frozen blueberries
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/6 stick of butter (about 2 tbsp), cut into small pieces
  • Egg wash (whisk one egg with a splash of milk)
  • Sliced almonds, optional


Make the filling:

  • Add the frozen blueberries, sugar, salt in a saucepan and simmer on medium low heat.  Stir gently, some of the berries will pop, which is fine.  Cook the blueberries for about 10 minutes, until it’s cooked and saucy.
  • While the berries are cooking, mix the cornstarch and lemon juice until there’s no lumps.  Once the berries are cooked, stir in the cornstarch mixture.  Cook for another 2 minutes, until the mixture thickens.  Take off the heat and let cool.

Make the turnovers:

  • Take out the puff pastry and let it thaw.
  • Pre-heat oven to 375 degrees.
  • Roll out the pastry dough.  Cut each sheet into 4 equal squares, you’ll end up with 8 squares.
  • Fill each square with one heaping tablespoon of blueberry.  Brush the edges with water, fold them over to form a triangle, and press lightly with your fingers and then seal with the tines of a fork.
  • Cut two small vents into the top of each pastry with the tip of a sharp knife, brush with the egg, sprinkle with almonds.
  • Bake for 20-25 minutes until golden brown. cool on a cooling rack and serve warm.


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