Blueberry Turnovers

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  • 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.