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+ servings
turnover cut in half

Blueberry Turnover

Course Bakery
Cuisine American
Keyword Baking
Prep Time 15 minutes
Cook Time 20 minutes
Servings 18 turnovers


For Turnover

  • 2 sheets frozen puff pastry, thawed
  • 2 cups fresh blueberries
  • 2 tbsp granulated white sugar
  • 2 tsps cornstarch
  • 1 large egg, beaten with 1 tbsp water

For Glaze

  • ½ cup powdered sugar
  • 1 tbsp milk


For Turnovers:

  • Preheat oven to 400°F. Line two baking sheets with parchment paper or a baking mat. Set aside.
  • In a bowl, mix the blueberries, sugar, and cornstarch together. Set aside.
  • Unfold the puff pastry and cut into nine pieces. Take a piece and work the dough into an even square.
  • Add 1 ½ tbsps of the blueberry mixture to the dough square. Use a brush to brush some egg wash around the edge of half the dough square.
  • Gently fold the dough in half and seal it with the prongs of a fork. Make sure there are no open parts and the turnover is sealed.
  • Repeat process with remaining pieces of dough. Place the turnovers on the baking sheets.
  • Brush the top if each turnover with remaining egg wash.
  • Bake for 20 minutes. Remove from oven and allow the blueberry turnovers to cool before glazing.

For Glaze:

  • Whisk together the powdered sugar and milk.
  • Use a spoon and drizzle the icing over the turnovers. Allow icing to set before serving.