Blueberry Turnovers
Blueberry Turnovers with puff pastry are flaky, golden delicious pastries filled with a burst of blueberry pie filling. Recipe makes 4 puff pastry turnovers that can be baked in the oven or in the air fryer.
Earlier this summer I brought you my cherry turnovers. Now it’s time to follow it up with Blueberry Turnovers!
When I know family is visiting for the weekend, I try my best to come up with some sort of dessert for them.
However, between work and traveling sometimes I need help with a quick and easy dessert.
That’s where puff pastry comes in! I keep a box in my freezer so I make easy desserts like puff pastry cinnamon rolls and puff pastry Danish.
All you have to do is unfold your dough and thaw before using.
This time I also had homemade blueberry pie filling in the freezer, so puff pastry blueberry turnovers it is.
Much like my apple turnovers, and peach turnovers, blueberry puff pastry turnovers are flaky, golden brown pastries filled with a burst of blueberry pie.
After they puff up from baking in the oven, you drizzle a vanilla glaze over top for just the right amount of sweetness before diving in.
Because it’s summer I also provide instructions on how to make air fryer turnovers. That way you don’t have to turn your oven on when your fruit craving strikes.
Ingredients for Blueberry Turnovers
To make your blueberry turnover recipe, you’ll need the following ingredients:
- Puff pastry: Puff pastry is located in the freezer section near frozen pie crust (not to be confused with phyllo dough).
- Blueberry pie filling: I always opt for homemade blueberry pie filling, but you can also use canned. You can even use blueberry jam without pectin.
- Egg: Brushing your turnovers with an egg wash helps make them golden brown and ensures the cinnamon sugar sticks to the outside. Since you’ll likely have egg leftover, I like to use the remaining for dredging buffalo chicken tacos.
- Cinnamon sugar: Blueberry pie always taste better with cinnamon and sugar.
- Vanilla glaze: A touch of sweetness you don’t want to skip!
Can you substitute other fruit for the blueberry?
Not in the mood for blueberry? Substitute other fruits such as apple pie filling, cherry pie filling, or peach pie filling.
I even use Nutella and bananas. Spread about 2 tablespoons Nutella in the center, top with a few slices of bananas, and enjoy!
How To Make Blueberry Turnovers
Making puff pastry blueberry turnovers is easy!
- Roll out your puff pastry into a 10×10 square on a lightly floured surface then cut into 4 equal squares.
- Brush the edge of one square with egg wash then add 2 tablespoons pie filling to the middle.
- Take one corner and fold it diagonally, forming a triangle. Seal the edges by pressing them together then place on a cookie sheet lined with parchment paper. Repeat with the remaining squares.
- Cut 3 slits into each turnover to allow steam to escape.
- Brush with the beaten egg for an egg wash then sprinkle with cinnamon sugar.
- Bake at 400F for 18-20 minutes or until puffed and golden brown or air fry at 400F for 10 minutes, flip, then another 5 minutes.
Due to the nature of puff pastry, homemade blueberry turnovers with puff pastry are best eaten the same day. However, you can store extras in an airtight container for up to 2 days.
Although delicious on their own, you can also serve your puff pastry turnovers with vanilla bean ice cream or homemade whipped cream.
How To Make Glaze For Turnovers
Once your puff pastry blueberry turnovers are completely cool, it’s time to make your turnover glaze.
It’s very similar to making my Bundt cake glaze but without the butter:
- Whisk together the powdered sugar, milk, and vanilla. If it’s too thick, add more milk. If it’s too thin, add more sugar.
- Drizzle then let harden before serving.
How To Freeze Puff Pastry Turnovers
Not going to eat all of your blueberry turnovers at once? Great news – you can freeze them!
There are three ways you can freeze turnovers:
- Assemble your turnovers but before brushing with an egg wash.
- After fully baking but before adding the glaze.
- After glazing the turnovers (although the glaze may become a bit sticky after thawing from the excess moisture).
Whichever one you choose, the method is the same. Place your puff pastry turnovers on a tray or plate in a single layer.
Freeze for about 1 hour or until firm. This ensures they won’t stick to each other.
Transfer to a freezer-safe plastic bag then freeze for up to 2 months.
When ready to serve, thaw in the fridge overnight.
Blueberry Turnovers FAQ
Yes, you can easily use canned filling instead of homemade.
Make sure the turnovers are cold before going into a fully preheated oven. This helps contribute to the layers rising.
Make sure you’re sealing the dough tightly all around with your fingers. You can even crimp the edges with a fork for extra security.
Yes, you can substitute small pie crust. The method remains the same.
Yes, you can easily double the ingredients and use both puff pastry sheets in the box.
More Blueberry Recipes
Since you’ll like have blueberries leftover, here are more blueberry recipes to make:
Blueberry Turnovers
Blueberry Turnovers with puff pastry are flaky, golden delicious pastries filled with a burst of blueberry pie filling. Recipe makes 4 puff pastry turnovers that can be baked in the oven or in the air fryer.
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1/2 cup blueberry pie filling (homemade or store bought)
- 1 large egg, lightly beaten with a fork
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 1/4 cup powdered sugar, sifted
- 2 teaspoons milk, room temperature
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400F. Line a cookie sheet with parchment paper (or lightly grease cookie sheet if not using parchment).
Alternatively, lightly grease air fryer basket. No need to preheat. - On a lightly floured surface, roll the puff pastry into a 10x10 square. Cut the dough into four equal squares.
- Take one square and brush the edges with some of the beaten egg. Place about 2 tablespoons filling into the middle, being careful not to get too close to the edge.
- Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place on the cookie sheet or in air fryer basket. Repeat with the remaining squares.
- Cut 3 slits into each turnover then brush with the beaten egg.
- In a small bowl, stir together the cinnamon and sugar then sprinkle on top of the turnovers.
- Bake for 18-20 minutes or until golden brown and puffed. Let cool completely.
Alternatively, air fry at 400F for 10 minutes, flip, then cook another 5 minutes. You may need to do this in batches if your basket isn't large enough. Keep uncooked turnovers cold until ready to fry. - Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla. If it's too thick, add a touch more milk. If it's too thin, add a little more sugar. Drizzle over cooled turnovers. Let glaze harden before serving.
Turnovers are best eaten the same day. Store leftovers in an airtight container for up to 2 days.
Notes
- Recipe can easily be doubled to use both puff pastry sheets in the box.
- Enjoyed this recipe? Check out my Cherry Turnovers, Puff Pastry Peach Turnovers and Apple Turnovers.
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I made this with home made peach jam. Added some flour to make up for the pectin. My air fryer and I are now best buddies! The recipe worked so well. Thank you for a quick, “I need a sweet after dinner” recipe.
Wonderful! Glad you enjoyed the turnovers.