dessert/ recipe

Blueberry Turnovers

Every once in a while I try to go through our freezer and use up stuff I squirrel away in there. Yesterday I found some puff pastry and a couple of bags of blueberries that I froze last summer. I always freeze bags full of blueberries when they are in season here.  They are cheap, and great in so many things like Blueberry Quinoa PancakesBlueberry Buttermilk Muffins, or Banana Berry Bombs!

So frozen blueberries + puff pastry = blueberry turnovers were meant to be! Plus, they remind me of summer, which is just around the corner!  In fact, by some miracle, we are enjoying summer like weather here…it’s so fabulous!  And such a relief!

Anyhooooo, on to the recipe! These turnovers were mouthwatering good! I love turnovers, but my biggest complaint about them when you buy them pre-made, is that there is never enough filling in them.  These have filling.  Lots of yummy, sweet blueberry gooey-goodness!

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Blueberry Turnovers


  • 2 cups fresh or frozen blueberries (divided into 1/2 cup and 1 1/2 cups)
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 2 tsp lemon zest
  • 2 tbsp butter
  • 1 inches sheet frozen puff pastry (thawed (12x12 (maybe even 1 1/2 sheets – see Tips!)))
  • 1 egg
  • 1 tbsp water
  • extra sugar for sprinkling


  1. Preheat your oven to 450 degrees.
  2. In a sauce pan, add 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash blueberries then bring the mixture to a boil over low heat. Stir and cook until thickened.
  3. Once thickened, remove from heat and add the butter and 1 1/2 cups blueberries. Stir.
  4. On a lightly floured surface, roll out your pastry sheet. Cut it into 6 even squares, as shown above. OR if you are using 1/2 sheet more dough, make 9 squares (see Tips!).
  5. Spoon out the blueberry mixture into the centres of the pastry squares. Then fold the dough in half and press the edges to seal them.
  6. In a bowl beat together the egg and 1 tbsp water.
  7. Brush the sealed pastries with the egg mixture. Then sprinkle with sugar.
  8. Bake them on an ungreased cookie sheet for about 15 minutes – watch them after about 12 minutes to make sure they don’t burn. They should be golden brown when done.
  9. Serve at room temperature.

Recipe adapted from Taste of Home


Blueberry Turnovers
This is a lot of filling…it was almost too much.

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  • I found that there was a lot of blueberry mixture…almost too much.  You could probably use 1/2 of a sheet of puff pastry more for these (to make 9 turnovers total).  I will next time.
  • I like to keep sheets of puff pastry in my freezer, as a staple to have around.  They are useful for quick and delicious desserts!  I always buy them…maybe I should try to make my own…nah.
  • You can fold the dough into squares or diagonally.  What ever you prefer.

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Blueberry Turnovers
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Happy eating!
Have a bluberrybombalicious day!

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  • Reply
    April 24, 2012 at 2:18 PM

    These look great! And almost simple enough for someone like me to make. Yum!

  • Reply
    Our Pinteresting Family
    April 24, 2012 at 2:19 PM

    I actually have both of those items in my freezer right now. I can’t wait to try this out. Thanks!! Megan

  • Reply
    April 24, 2012 at 2:56 PM

    I always seem to have puff pastry in my fridge too – these turnovers look so tasty!

  • Reply
    Lindsay @ Delighted Momma
    April 24, 2012 at 3:10 PM

    Ahhhh yum! Every time I pop over there I always leave hungry ha! This is a great little appetizer for a summer bbq–great idea Jo-Anna!

  • Reply
    Mallorie Owens
    April 24, 2012 at 7:53 PM

    These look so delicious! And easy…my kinda recipe 🙂

  • Reply
    Catie @ Catie's Corner
    April 24, 2012 at 8:35 PM

    Um, yum!! I keep meaning to buy some puff pastry. The Presidents Choice kind is good and cheap. Last week I picked up some spring rolls wraps at Superstore, just because. Maybe I’ll actually try to make my own. Or, I’m thinking I could bake them in a muffin pan and use them as some sort of dessert cup or something. Hmm…

    ~ Catie

  • Reply
    Heather Kinnaird
    April 24, 2012 at 11:11 PM

    Looks absolutely delicious! I love shopping in the freezer

  • Reply
    Robyns View
    April 25, 2012 at 1:23 AM

    I usually make bluberry turnovers with crescent roll dough. I will have to give your’s a try! They look delicious!

  • Reply
    April 26, 2012 at 3:27 AM

    Okay that definitely looks like a MUST try recipe!! Mmm i love all your posts but i might have to mark this as one of mine to do ASAP 🙂

  • Reply
    Michelles Tasty Creations
    April 26, 2012 at 10:07 PM


    I followed you over from Live Laugh Rowe Link Party. These look so delicious! And super easy too.

    I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at

    Have a great day,

  • Reply
    May 18, 2013 at 5:36 PM

    Hi, I would like to know if you can buy the pastry puff dough from the grocery store?

  • Reply
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    March 2, 2015 at 6:00 AM

    […] delicious in so many baked goodies like this Blueberry Buttermilk Breakfast Cake, Blueberry Pie, Blueberry Turnovers, Blueberry Pancakes or you can even make homemade jam with them.  And recently I was thinking […]

  • Reply
    Wilson William
    January 3, 2021 at 12:16 AM

    can I use Pillsbury refrigerated dough instead of the pastry puff dough

    • Reply
      Jo-Anna Rooney
      January 4, 2021 at 1:39 PM

      Hi Wilson! I’m sure you can, the baking times will likely be different though, as the doughs are very different. I think the refrigerated dough will take a little longer.

  • Reply
    Gloria Hopkins
    October 3, 2021 at 11:20 PM

    Cam you freeze the blueberry turnobers

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