Blueberry Turnovers
These blueberry turnovers feature a sweet, juicy blueberry filling wrapped in flaky pastry. Perfect for breakfast, dessert, or a snack, these treats come together in just 30 minutes using fresh or frozen blueberries and puff pastry or pie crust.
Equipment
- Baking Sheet
- Mixing Bowl
- Rolling Pin
- Fork
- Pastry brush
- Oven
Ingredients
Blueberry Filling
- 2 cups blueberries fresh or thawed frozen
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Pastry
- 1 sheet puff pastry thawed, or use pie crust
Egg Wash
- 1 egg beaten
- 1 tbsp water
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine blueberries, sugar, and cornstarch. Toss gently until the blueberries are coated.
- Roll out the puff pastry sheet on a floured surface and cut it into 8 equal squares.
- Place a spoonful of the blueberry mixture in the center of each pastry square.
- Fold each square into a triangle and press the edges together with a fork to seal.
- Whisk together the egg and water to make the egg wash. Brush the tops of the turnovers with the egg wash.
- Bake for about 20 minutes or until the turnovers are golden brown.
- Allow the turnovers to cool slightly before serving. Optionally, dust with powdered sugar or serve with whipped cream or ice cream.