Blueberry Turnovers with Puff Pastry

These flaky, golden blueberry turnovers are filled with homemade blueberry pie filling. Make them with store-bought puff pastry or our homemade rough puff pastry for that made-from-scratch quality. Perfect for weekend brunch or served with afternoon coffee, they’re also ideal for a quick weeknight dessert when you need something impressive with minimal effort.

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If you enjoy fruit-filled pastries, you’ll also want to try our cherry puff pastry turnovers or mini puff pastry apple pies.

Key Ingredients and Substitutions

With just a handful of ingredients, you can make these impressive blueberry turnovers that look like they came from a bakery.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Puff Pastry: The base of these turnovers is puff pastry, which creates those beautiful flaky layers. While store-bought frozen puff pastry is convenient, our homemade rough puff pastry creates exceptionally flaky, buttery layers that elevate these turnovers to bakery-quality treats. The homemade version takes a bit more time but delivers superior flavor and texture, making the effort worthwhile. If using homemade puff pastry, roll it into a 10-inch square that is about 1/8 inch thick.
• Blueberry Filling: You have two options: use canned blueberry pie filling for a quick shortcut or make your own with fresh or frozen blueberries. Making your own filling allows you to control the sweetness and get that homemade flavor. For the best results, try our homemade blueberry pie filling recipe, which is perfect for these turnovers.
• Egg Wash: Brushing the pastry with beaten egg mixed with a small amount of water gives the turnovers that beautiful golden-brown color when baked. The egg wash also helps seal the edges of the pastry together, preventing the filling from leaking.
• Coarse Sugar: Sprinkling coarse sugar over the egg-washed pastry before baking creates a sweet, crunchy exterior on the turnovers. You can substitute it with turbinado, demerara, or regular granulated sugar if that’s what you have on hand.
• Glaze: The simple powdered sugar glaze adds sweetness and makes the turnovers look extra special. You can customize the glaze by adding lemon juice instead of milk for a tangier flavor or mixing in a bit of cinnamon for warmth.

How to Make Blueberry Turnovers

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro tip: For the flakiest results, make sure your puff pastry stays cold. If it gets too warm while you’re working with it, pop it back in the refrigerator for a few minutes.

1. Prepare the Pastry: Preheat your oven to 400°F and line two baking sheets with parchment paper. If using store-bought puff pastry, unfold the thawed sheets on a lightly floured surface. If using homemade rough puff pastry, roll the chilled dough on a lightly floured surface into two 10-inch squares, about ⅛ inch thick. Cut each sheet into four equal squares, giving you a total of eight squares.

2. Add the Filling: Place 1-2 tablespoons of blueberry filling in the center of each square, being careful not to overfill. Too much filling will make it difficult to seal the turnovers properly and may cause them to leak during baking. Brush the edges of each square with egg wash (one beaten egg mixed with a tablespoon of water).

3. Form the Turnovers: Fold each square diagonally to form a triangle and press the edges firmly to seal. Use a fork to crimp the edges closed, which helps prevent the filling from leaking and creates a decorative border.

4. Prepare for Baking: Transfer the turnovers to the prepared baking sheets, leaving at least 2 inches of space between them. Place the baking sheets in the freezer for about 10 minutes to chill the pastry for the best results.

5. Bake: Remove the turnovers from the freezer and brush the tops with the remaining egg wash. If desired, sprinkle with coarse sugar for extra crunch and sweetness. Bake for 18-20 minutes or until the turnovers are puffed and golden brown.

6. Cool and Glaze: Allow the turnovers to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack. While they are cooling, prepare the optional glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled turnovers and allow it to set before serving.

Make-Ahead and Storage

Make-Ahead: Assemble the turnovers up to 24 hours in advance. Place the unbaked turnovers on a baking sheet, cover with plastic wrap, and refrigerate. You can also freeze the unbaked turnovers for up to 1 month. When ready to bake, you can bake them directly from frozen, adding 3-5 minutes to the baking time.
How to Store: Once baked and cooled, store the turnovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If glazed, place wax paper between layers to prevent sticking. You can also freeze baked turnovers for up to 3 months in a freezer-safe container, separating layers with parchment paper.
How to Reheat: For the best texture and crispness, reheat refrigerated turnovers in a 325°F oven for 5-7 minutes. For frozen turnovers, thaw overnight in the refrigerator before reheating, or reheat from frozen at 325°F for 10-12 minutes. Avoid microwaving as this will make the pastry soggy.

Recipe Tips and Notes

• Keep everything cold. Puff pastry works best when it stays cold. If your kitchen is warm or you’re working slowly, return the pastry to the refrigerator periodically to keep it chilled.
• Don’t overfill the turnovers. While loading up on filling is tempting, overfilled turnovers will leak during baking. Stick to 1-2 tablespoons per turnover for the perfect balance.
• Seal properly before baking. Firmly press the edges together and use a fork to crimp them for a good seal. This prevents the filling from leaking during baking and creates that classic turnover appearance.
• Chill before baking. Placing the assembled turnovers in the freezer for 10 minutes before baking helps the pastry layers puff up better and creates a flakier texture.