These Blueberry Turnovers are what I reach for when I want something sweet but not too complicated. You could make these on a weekend morning, and it has this amazing flaky pastry with juicy blueberry filling inside. We use frozen puff pastry to keep things simple, but the homemade blueberry filling takes these to another level. Then you get this beautiful golden pastry that’s crispy outside and tender inside.

Why You’ll Love These Blueberry Turnovers

I love how these turnovers give you bakery-quality results without the fuss. The puff pastry creates those beautiful flaky layers, while the blueberry filling stays nice and contained inside each triangle. You can prep these ahead of time and freeze them, which makes them great for busy mornings or unexpected guests. The sweet glaze on top adds just the right amount of sweetness without being overwhelming.

Ingredients You’ll Need

For the Blueberry Filling:

1 1/2 cups blueberries (fresh or frozen, don’t thaw if frozen)
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
Zest and juice from 1/2 lemon

For the Turnovers:

1 package (2 sheets) frozen puff pastry, thawed
1 large egg, beaten
1 cup powdered sugar
2 tablespoons milk

Optional Add-ins And Flavor Variations

You can customize these turnovers in several ways. Try adding a pinch of cinnamon or vanilla extract to the blueberry filling for extra warmth. Some people like to mix in a few chopped almonds or walnuts for crunch. If you want to make them even more indulgent, add a small cube of cream cheese to each turnover before sealing. You could also substitute other berries like strawberries or raspberries, just adjust the sugar based on how sweet your fruit is.

How to Make Blueberry Turnovers

Start by adjusting your oven rack to the lower third position and preheat to 400°F. Line two large baking sheets with parchment paper. If you haven’t already, take your puff pastry out of the freezer to thaw.

Make the blueberry filling by combining all filling ingredients in a medium saucepan over medium heat. Bring this mixture to a gentle simmer, then reduce heat to medium-low. Continue cooking for 3-5 minutes, stirring frequently, until the blueberries burst and the mixture thickens to a jam-like consistency.

Place your thawed puff pastry sheets on the prepared baking sheets. Cut each sheet down the middle to create 4 squares from each sheet (8 total squares). Spoon 1-2 tablespoons of the blueberry filling into the center of each square, being careful not to overfill them.

Fold one corner of each square over to meet the opposite corner, forming a triangle shape. Pinch the edges closed with your fingers or press them with the back of a fork to seal well. Cut a small slit in the top of each turnover to allow steam to escape during baking. For the flakiest results, freeze the filled turnovers for 10-15 minutes before baking.

Brush the tops of each turnover with the beaten egg. Bake for 15-20 minutes, until the pastry puffs up and turns golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

For the glaze, whisk together powdered sugar and milk in a small bowl. Place parchment paper under the cooled turnovers and drizzle the glaze over the tops. Let the glaze set before serving.

Can I Use Fresh vs. Frozen Blueberries?

Both fresh and frozen blueberries work well in this recipe. I actually prefer frozen blueberries because they hold their shape better during cooking and don’t release as much juice, which helps prevent soggy bottoms. If you’re using frozen blueberries, don’t thaw them first – just add them directly to the saucepan. Fresh blueberries will work too, but they might break down a bit more during cooking, which creates a more jam-like filling.

Tips for the Best Puff Pastry Turnovers

Keep your puff pastry cold while working with it – this helps create those flaky layers. If the pastry gets too warm and soft, pop it back in the fridge for a few minutes. Don’t overfill your turnovers, as this can cause them to burst open during baking. Make sure to seal the edges well by pressing firmly with your fingers or a fork. The egg wash is important for that beautiful golden color, so don’t skip it.

How to Freeze Before or After Baking

You can freeze these turnovers either before or after baking. To freeze unbaked turnovers, assemble them completely (including the egg wash), then place on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 3-5 extra minutes to the baking time.

To freeze already baked turnovers, let them cool completely, then wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 5-10 minutes to crisp up the pastry.

How to Store And Reheat

Store leftover turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place them in a 350°F oven for 5-8 minutes to restore the crispiness of the pastry. Avoid using the microwave as it will make the pastry soggy.

Reader Variations And FAQ

Q: Can I make the filling ahead of time?
A: Yes, you can make the blueberry filling up to 2 days ahead and store it in the refrigerator. Just let it cool completely before using.

Q: What if I don’t have puff pastry?
A: You can use pie crust, but the texture will be different – less flaky and more tender.

Q: Can I make these dairy-free?
A: Replace the milk in the glaze with a non-dairy alternative, and brush the tops with melted vegan butter instead of egg wash.

Q: Why did my turnovers leak during baking?
A: This usually happens from overfilling or not sealing the edges properly. Make sure to pinch the edges firmly and don’t use more than 2 tablespoons of filling per turnover.