Ingredients
Scale
For the Blueberry Filling:
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- 1 1/2 cups blueberries (fresh or frozen, don’t thaw if frozen)
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- 1/4 cup granulated sugar
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- 1 tablespoon cornstarch
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- 2 tablespoons water
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- Zest and juice from 1/2 lemon
For the Turnovers:
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- 1 package (2 sheets) frozen puff pastry, thawed
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- 1 large egg, beaten
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- 1 cup powdered sugar
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- 2 tablespoons milk
Instructions
- Prep Oven & Pastry
- Preheat oven to 400 °F (≈ 205 °C) and position the rack in the lower third of the oven.
- Line two large baking sheets with parchment paper.
- Thaw puff pastry sheets until still cold but pliable (~30–45 min).
- Make Blueberry Filling
- In a medium saucepan over medium heat, combine blueberries, sugar, cornstarch, water (and optionally lemon juice).
- Bring to a gentle simmer; cook 3–5 minutes, stirring occasionally, until blueberries burst and mixture thickens to jam-like consistency.
- Remove from heat; cool slightly.
- Cut & Fill Pastry
- Place thawed puff pastry sheets on baking sheets; cut each into 4 squares (8 total).
- Spoon 1–2 Tbsp blueberry filling into the center of each square.
- Fold & Seal
- Fold one corner over to the opposite to form a triangle.
- Seal edges by pressing firmly with fingers or fork; crimp to secure.
- Cut a small slit or 2–3 slits in the top to allow steam to escape.
- Chill (Recommended)
- For best puff and shape retention, freeze or refrigerate turnovers for 10–20 minutes before baking.
- Egg Wash & Bake
- Brush the tops with beaten egg (whisked with 1 Tbsp water).
- Bake for 15–20 minutes, until golden brown and puffed.
- Let cool on baking sheet for ~5 minutes, then transfer to a wire rack.
- Glaze
- Whisk powdered sugar with milk (and vanilla or lemon extract if desired) to a thick but pourable glaze.
- Place parchment under turnovers and drizzle glaze over the cooled pastries. Allow set before serving.
Notes
- Keep pastry cold: Puff pastry works best when cold—handle quickly and chill well before baking to ensure flaky layers.
- Avoid overfilling: 1–2 Tbsp filling gives the best shape and prevents leaking.
- Seal well: Egg wash along the seam and crimping with a fork are essential to prevent spills.
- Chilling before bake: Firming up turnovers allows better puff and shape retention during baking .
- Storage: Store in an airtight container at room temperature for 2–3 days or in the fridge up to 4–5 days.
- Before baking: Freeze assembled but unbaked turnovers (no egg wash) on a tray for ~30 min, then bag and freeze up to 3 months. Bake from frozen, add a few extra minutes, and apply egg wash just before baking.
- After baking: Cool, freeze on a tray, then wrap individually and freeze up to 2–3 months. Reheat in a 375 °F oven for 5–10 minutes .
- Prep Time: 1 hour 30 mins
- Cook Time: 25 minutes
- Category: Treat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 287 kcal
- Sugar: 17.5 g
- Sodium: 163 mg
- Fat: 15.7 g
- Saturated Fat: 9.8 g
- Trans Fat: 0 g
- Carbohydrates: 35.1 g
- Fiber: 1.2 g
- Protein: 2.7 g
- Cholesterol: 41 mg