Blueberry Puff Pastry Turnovers
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Blueberry puff pastry turnovers are a simple and delicious treat filled with juicy blueberries, cinnamon, and jam. They’re baked in flaky puff pastry and finished with a golden crust – perfect if you’re craving something sweet but don’t want to spend too long in the kitchen.
You can serve these turnovers warm or at room temperature, as a sweet breakfast, a snack with coffee or tea, or as a light dessert after dinner. These hand pies are great to bring to family lunches or potlucks. Just stack them on a plate and watch them disappear. They go well with whipped cream or ice cream too.
How to Make Blueberry Puff Pastry Turnovers
Start by thawing puff pastry and mixing the filling – blueberries, sugar, cinnamon, and blueberry jam. Then you’ll spoon the filling onto the pastry squares, fold them into triangles, and seal the edges. I like brushing them with egg yolk to get that nice golden color. After baking, you can drizzle on a simple icing (optional, but good if you’re in the mood).
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Ideas
You can swap out the blueberries for other berries or diced apples. Raspberry jam works well too. If you’re not into glaze, skip it—just sprinkle a little extra sugar on top before baking. You could also make mini versions for bite-sized treats.
If you’ve got extra blueberries, this blueberry lemonade is a refreshing way to use them.
Blueberry Puff Pastry Turnovers
Puff pastry blueberry turnovers are simple and fast to make. Fill pastry squares with fresh blueberries, cinnamon sugar, and blueberry jam. Bake until golden and add a simple glaze or enjoy as is.
Ingredients
- 1 sheet puff pastry, thawed and cut into 6 squares
- 3/4 cup blueberries (fresh or thawed from frozen)
- 1 tbsp sugar, plus more for sprinkling
- 1/2 tsp cinnamon
- 1 tbsp blueberry jam
- 1 egg yolk (for egg wash)
- ½ cup powdered sugar (optional)
- 1–2 tbsp milk or water (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll the puff pastry lightly on a floured surface if needed. Cut into 6 equal squares.
- In a bowl, mix blueberries with sugar and cinnamon. If using frozen berries, make sure they’re thawed and drained first.
- Stir in blueberry jam until well combined.
- Spoon 1 tablespoon of filling onto one diagonal half of each puff pastry square. Don’t overfill, or the pastries will burst and leak in the oven.
- Brush the edges with water, fold into a triangle, and press the edges with a fork to seal.
- Mix egg yolk with water and brush over the tops of the turnovers. Sprinkle lightly with sugar.
- Bake for 25 minutes or until golden brown. Let cool before serving.
- Optional: Once the turnovers have cooled completely, you can drizzle them with icing made by mixing powdered sugar with milk or water until smooth. If too thin, the glaze will soak in rather than sit on top.
Notes
Store any leftover turnovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 5–10 minutes. Freeze unbaked turnovers for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the bake time.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 151Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 30mgSodium: 14mgCarbohydrates: 32gFiber: 1gSugar: 27gProtein: 1g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Love Pastries?
Here are some of my favorite turnover recipes for you to try.
Cranberry Apple Turnovers
Apple Cream Cheese Turnovers
Strawberry Turnovers
