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Community Recipe
from [psfreeman]
Blueberry Turnovers

Blueberry Turnovers

While you can make them a little in advance, these pastries are best served the day they're made. From Taste of Home Test Kitchen: Greendale, Wisconsin. Recipe published in Complete Guide to Baking.

  • Yield: 8 servings
  • Prep time:45 Minutes
  • Cook time:15 Minutes


  • 2 cup(s) fresh or frozen blueberries, divided
  • 2 tablespoon(s) sugar
  • 1 tablespoon(s) cornstarch
  • 2 teaspoon(s) grated lemon peel
  • 2 tablespoon(s) butter
  • 1 package(s) (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon(s) water
  • 1/2 cup(s) confectioners' sugar
  • 1 tablespoon(s) 2% milk


• In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries.

• Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal.

• Place on an ungreased baking sheet. Beat egg and water; brush over pastry.

• Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

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Blueberry Turnovers recipe