Who wouldn’t want to start the day with a blueberry pastry like these blueberry puff pastry turnovers. Made simple using a good quality shop-bought puff pastry, the buttery, flaky pastry gives way to a soft, sweet blueberry filling and they’re so easy to make.

For something just as easy and even more extravagant try this Croissant French toast casserole or try these blueberry pop tarts. These strawberry turnovers are lovely too.

❤️ Why you’ll love them

  • Easy to make!
  • Only 7 ingredients!
  • Make ahead and freezer-friendly.
  • Crisp, flaky outside – soft, juicy berries inside.
  • Perfect for a sweet weekend breakfast or brunch

This recipe was first published here on August 2nd, 2022. It has been updated with clearer step by step images.

Closeup of the flaky edges of a blueberry turnover.

Ingredients you’ll need

Ingredients for puff pastry blueberry turnovers on a baking tray.

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 dough. 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 puff pastry turnovers, you’ll just need one pack (1 sheet of 375g). If using square sheets of puff pastry, you’ll need 1 ½ sheets.
  • Fresh blueberries or frozen blueberries 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. These fruit turnovers could also be made with strawberries or raspberries.
  • 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.

How to make blueberry turnovers

Blueberry puff pastry turnovers are super easy to make with a three-step process – make the homemade blueberry compote filling, fill the pastries and bake, then the simple blueberry glaze.

Detailed quantities and instructions in the recipe card below.

1. The blueberry pastry filling

The homemade blueberry compote is so quick and easy to make and tastes worlds above the canned variety.

Combine blueberries and sugar in a medium saucepan and cook over medium heat until they’ve released enough juice to almost cover them then scoop out the blueberries.

Blueberries and sugar in a pan.
Scooping cooked blueberries out of the saucepan.

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. Let it cool before continuing.

The blueberry sauce thickening in the pan.

2. Assembling the blueberry turnovers

Cut the pastry into squares. Spoon 2 tablespoons of blueberry filling into the middle of each, then rub a little water along two edges. Fold one corner diagonally across to the other and gently press the edges to seal. You can use a fork to crimp the edges if you like.

6 pastry squares topped with blueberry compote - one being folded into a triangle.

To prevent leakage or bursting blueberry pastries, take care not to overfill them. Two tablespoons of filling is perfect. Also, make sure to seal the edges tightly, using a fork to crimp them to be extra sure. At the end of the day, if they do split, they’ll still taste amazing.

Brush the pastries with egg wash and scatter over demerara sugar then bake until golden.

6 puff pastry triangles on a baking tray.

3. The blueberry glaze

The blueberry glaze (or blueberry 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.

The blueberry glaze being mixed together in a bowl.

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.

A blueberry turnover torn in half showing the filling.

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, 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.

Variations

I really recommend making your own filling. Its very, very quick to make and tastes amazing.

You can try other delicious fillings too depending on your mood or the season like;

Yield and storage

This recipe makes 6 blueberry puff pastry turnovers but you can very easily scale this recipe.

These berry turnovers are best eaten fresh, however, you can make them ahead of time, leaving just the baking until the last minute. Prep them as a make-ahead breakfast or freeze them for later – they’re freezer friendly!

Freezing: Once you’ve assembled the blueberry puff pastries, 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. Bake from frozen adding an extra few minutes.

A blueberry turnover torn in half showing the filling.

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Hungry for more?

5 blueberry puff pastry turnovers on a sheet of baking paper.

Puff Pastry Blueberry Turnovers

Yield: 6 pastries
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling time: 30 minutes
Total Time: 45 minutes
5 from 3 ratings
These puff pastry blueberry turnovers, filled with a homemade blueberry filling, are so easy to make and even easier to devour. The blueberry glaze is the icing on the cake and takes these to another level.
Print Rate Pin

Ingredients

  • 1 ½ square sheets all butter puff pastry (or 1 rectangular one) (roughly 375g / ~13 ¼oz)
  • 400 g fresh or frozen blueberries (3 cups / 14oz)
  • ¼ cup white granulated sugar (65g / ~2 ⅓oz)
  • 1 ½ teaspoons cornflour (US 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 ⅓oz)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • 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.
    Air fryer notes: You can air fry these at 200C/400F for 10-15 minutes, flipping them at the halfway point.
  • 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.

Notes

  1. Always keep the puff pastry as cold as possible whilst still malleable.
  2. The blueberry filling must be cooled before adding to the puff pastry.
  3. A compote made from cherries, blackberries or strawberries also works well.
  4. Turn them into apple turnovers using my sauteed cinnamon apples recipe.
  5. Feel free to add a little lemon zest or lemon juice to the blueberries to add some tang.
  6. Add some lemon: 1 teaspoon of lemon zest and 1 tablespoon of lemon juice will add a wonderful tang to your blueberry pastries.
MORE PASTRY RECIPES!
Calories: 473kcal
Author: Marie Roffey
Course: Breakfast, Brunch, Dessert
Cuisine: American, European
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.

Nutrition Facts
Puff Pastry Blueberry Turnovers
Amount Per Serving (153 g)
Calories 473 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 32mg11%
Sodium 158mg7%
Potassium 94mg3%
Carbohydrates 59g20%
Fiber 3g13%
Sugar 27g30%
Protein 6g12%
Vitamin A 80IU2%
Vitamin C 6mg7%
Calcium 15mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

FAQ’s

Scroll up ⬆️ for the recipe.

Can I freeze blueberry turnovers?

Yes, they freeze beautifully before baking. You can bake them from frozen too (they may need a couple of extra minutes).

How do you keep puff pastry crisp?

Keep puff pastry cold prior to baking for the best crispy, flaky pastry. Once baked, eat them fresh.

What’s the difference between hand pies and turnovers?

Hand pies are any kind of pastry with filling that you can hold in your hand. Turnovers are generally a filling wrapped in once piece of pastry. So turnovers are hand pies but not all hand pies are turnovers.

Can I used canned blueberry filling?

Technically, these blueberry puff pastries should work fine with canned blueberry filling however made from scratch, it tastes so much better and it’s very easy.