Blueberry turnovers made simple using a good quality shop-bought puff pastry are where it’s at today. Buttery, flaky pastry gives way to a soft, sweet blueberry filling and they’re so easy to make.
- Crisp, flaky outside
- Soft, juicy berries inside.
- Buttery and sweet
- Bright and fun
- Perfect for a sweet weekend breakfast or brunch
Now, you know I love cooking and baking but there is one thing I do not have time for in my life – making puff pastry. Maybe I’ll try it one day but, luckily, many shop-bought versions are brilliant and do the job just perfectly.
Make sure to choose a good quality puff pastry dough or one you’ve used before and had good results with. As for the blueberries, you can use fresh or frozen so you can make these year round and that filling couldn’t be easier to make, I promise.
For something just as easy and even more extravagant try this Croissant French toast casserole.
Table of contents
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Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Puff pastry: The puff pastry is a big part of the flavour and texture here, so choose a good quality all-butter puff pastry. I love using Carême puff pastry. It costs a little more but gets such a gorgeous texture and has great flavour. For this recipe for 6 blueberry turnovers, you’ll just need one pack (1 sheet of 375g). If using square sheets of puff pastry, you’ll need 1 ½ sheets.
- Blueberries: Fresh or frozen both work fine in this recipe. Frozen berries often release their liquid more readily so you may not need to cook the fresh variety for quite so long.
- Sugar: There are three types of sugar here.
- White granulated sugar in the blueberry filling.
- Demerara sugar (turbinado sugar) for the crunchy top.
- Icing sugar (powdered sugar) for the blueberry glaze.
- Cornflour (cornstarch): Cornflour in Australia is what cornstarch is in the US. It’s a fine white flour used often for thickening sauces and that’s exactly what its used for here.
- Egg: There is just one egg yolk used here for egg-washing the pastry.
How to make it (step-by-step)
Puff pastry blueberry turnovers are super easy to make with a three-step process – make the blueberry filling, fill the pastries and bake, then the simple blueberry glaze.
Detailed quantities and instructions in the recipe card below.
- The blueberry filling: Combine blueberries and sugar in a medium saucepan (photo 1) and cook over medium heat until they’ve released enough juice to almost cover them. Scoop out the blueberries (photo 2) and add some cornflour mixed with a little water to the syrup then let it cook another 2 minutes or so to get nice and thick (photo 3). Let it cool before continuing.
- Assembling the pastries: Cut the pastry into squares. Spoon 2 tablespoons of blueberry filling into the middle of each (photo 4), then rub a little water along two edges. Fold one corner diagonally across to the other and gently press the edges to seal (photo 5). Brush the pastries with egg wash and scatter over demerara sugar (photo 6) then bake until golden.
- The blueberry icing: The glaze, or icing, that tops these turnovers is a mixture of icing sugar and some of the blueberry syrup. A little water is added until you get the right consistency, then simply drizzle it over the top.
Important! Always keep the pastry cold until you’re ready to assemble, then work quickly.
It’s best to let the pastries cool for 5-10 minutes before eating them as the filling inside is molten hot and you don’t want to burn your tongue.
Tips and tricks
- Use quality pastry: It’s worth paying a little extra for good quality all-butter puff pastry as you’ll get the best flavour, rise and texture.
- Make sure your pastry remains cold: Thaw the pastry overnight in the fridge and keep it there until the moment you’re ready to assemble. This helps it rise nicely.
- Scoop out the berries once softened: Once the liquid is nearly covering the berries in the saucepan, they should be quite soft so remove them and continue cooking the syrup separately. This is so they keep their shape and plumpness rather than breaking right down to nothing.
- Let the blueberry filling cool: The blueberry filling needs to be at room temperature or below before you use it. If it’s warm, it will start heating the pastry and make it difficult to work with and also affect the rise.
- Work quickly: All butter puff pastry does tend to thaw and soften quickly but you’ll get a better rise from pastry that stays cold. If it’s a warm day, I’d even chill between steps. For instance, cut the squares then chill for 5 minutes, add filling and fold, then chill for another 5 minutes.
- Don’t skip the crunchy coating: The crunchy sugar on top adds a little sweetness (puff pastry itself is not sweet) but more importantly it adds a wonderful crunch. The blueberry icing is recommended but optional.
When you’re craving cosy flavours, try these sauteed cinnamon apples.
Yield and storage
This recipe makes 6 blueberry puff pastry turnovers but you can very easily scale this recipe.
These turnovers are best eaten fresh, however, you can make them ahead of time, leaving just the baking until the last minute. Once you’ve assembled the blueberry turnovers, freeze them on a baking paper lined baking tray. Once solid, you can transfer them to an airtight container and freeze for up to 2 months.
More recipes you’ll love
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- Puff pastry cherry strudel
- Lemon Danish pastry
- Nutella hand pies
- How to make Danish pastry
- Puff pastry peach tarts
Did you try this blueberry turnovers recipe?
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- 1 ½ square sheets all butter puff pastry (or 1 rectangular one) (roughly 375g / 13.2oz)
- 400 g fresh or frozen blueberries (3 cups / 14oz)
- ¼ cup white granulated sugar (65g / 2.3oz)
- 1 ½ teaspoons cornflour (cornstarch)
- 2 teaspoons water
- 1 egg yolk mixed with a dash of water or milk
- 3 teaspoons demerara sugar (turbinado sugar)
- ½ cup icing sugar (65g / 2.3oz)
For best results, always weigh ingredients where a weight is provided
- Thaw the pastry in the fridge overnight. When using the pastry, work quickly. It needs to remain as cold as possible to get the best rise.
- In a medium saucepan over medium heat combine the blueberries and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
- Once the juice is almost covering the blueberries and the blueberries softened, use a slotted spoon to scoop out the blueberries and set them aside.
- Bring the remaining syrup back to a boil. Combine the cornflour with 2 teaspoons of water and pour into the blueberry syrup. Mix well and cook for another 2-3 minutes until very thick.
- Return the blueberries to the syrup and let it cool to room temperature (or colder) before using in the turnovers.
- Preheat the oven to 200C (180C fan) / 400F. Line a large baking sheet with baking paper.
- Lay the pastry out on a clean work surface. Cut the puff pastry into squares using a sharp knife or pizza cutter (From a square sheet, you'll get 4 and from a rectangular sheet you'll get 6 squares).
- Add about 2 tablespoons of the the blueberry filling to the centre of each pastry square.
- Run a little water on your finger along 2 edges of the pastry square, then fold one corner to the other diagonally, pressing lightly to seal.
- Brush with egg wash using a pastry brush, then sprinkle over demerara sugar.
- Bake for 15-20 minutes, until golden brown and crisp.
- Place the icing sugar into a small bowl with a fine mesh sieve over the top. Push 1 tablespoon of the leftover blueberry sauce through the strainer. Add a teaspoon of water and stir until thick but pourable. Add water a tiny bit at a time if needed.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Always keep the puff pastry as cold as possible whilst still malleable.
- The blueberry filling must be cooled before adding to the puff pastry.
- A compote made from cherries, blackberries or strawberries also works well.
- Turn them into apple turnovers using my sauteed cinnamon apples recipe.
- Feel free to add a little lemon zest or lemon juice to the blueberries to add some tang.
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