Blueberry Turnovers are the perfect blend of simplicity and sophistication, making them a must-try dessert for any home baker. With a sweet, juicy blueberry filling tucked inside a flaky, buttery pastry, these handheld treats are a crowd-pleaser for all ages. The secret to their foolproof success lies in the pre-cooked compote and an easy-to-handle butter crust. Ideal for breakfast, brunch, or dessert, this recipe ensures reliable, bakery-quality results without the stress. Whether you’re a novice or a seasoned pro, this blueberry turnovers recipe will become your go-to favorite for any occasion.
Why You’ll Love This Recipe
These Blueberry Turnovers offer an irresistible mix of sweet and tangy berry flavor encased in a rich, golden pastry. Thanks to a pre-cooked blueberry filling, you get a thick, robust fruit center that stays put—no soggy bottoms or leaking juices.
Ingredients
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 1 cup sugar
- ¼ cup water (approximately)
- 2 tablespoons corn starch (rounded)
For the Sweet Butter Pastry:
- 1½ cups all-purpose flour
- Pinch of salt
- 4 tablespoons sugar
- 1 cup cold butter, cubed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ cup ice water
For Assembly:
- 1 egg (for egg wash)
- 1 tablespoon cold water (for egg wash)
How to Make Blueberry Turnovers
- Prepare the Filling: Add blueberries and sugar to a saucepan and bring to a gentle boil. Let simmer for about 15 minutes, allowing the flavors to intensify and some liquid to evaporate.
- In a small bowl, whisk the corn starch with water. Gradually pour the slurry into the simmering berry mixture, stirring continuously.
- Cook for another minute while stirring, then remove from heat. Cool to room temperature and refrigerate.
- Prepare the Pastry: In a large bowl, mix flour, salt, and sugar. Work the cold butter into the flour mixture until it forms coarse, crumbly pieces.
- Whisk egg yolks, vanilla, and ice water. Add to dry ingredients and mix gently until a dough forms. Shape into two discs, wrap each in plastic, and chill for 20 minutes.
- Roll out dough to a 10×15 inch rectangle, about ⅛ inch thick. Cut into 5-inch circles (or squares for triangular turnovers).
- Place circles on a parchment-lined baking sheet. Brush edges with egg wash. Add a heaping tablespoon of blueberry filling to the center and fold over.
- Seal edges with fingers, brush tops with egg wash, and cut three small slits into each.
- Chill turnovers for 20 minutes. Bake in a preheated 400°F oven for 10 minutes. Then, lower the temperature to 375°F and continue baking for 15 minutes or until golden brown.
- Cool on a wire rack and serve.
Helpful Tips
- Chill both filling and dough before assembly to prevent leaks.
- Don’t skip the egg wash—it gives that beautiful golden crust.
- A sharp knife makes cleaner slits, which helps steam escape.
- If your filling seems too runny, cook it a bit longer or add a touch more corn starch.
Substitutions And Variations
- Fruits: Swap blueberries with cherries, raspberries, or apples.
- Pastry: Use store-bought puff pastry for convenience.
- Flavorings: Add lemon zest or a pinch of cinnamon to the filling for a twist.
- Toppings: Sprinkle with coarse sugar before baking or drizzle with icing after cooling.
Frequently Asked Questions
Can I freeze these turnovers?
Yes! Assemble and freeze them unbaked. When you’re ready, pop them straight into the oven and simply extend the baking time by a few minutes.
Can I use store-bought pie filling?
You can, but homemade filling gives better texture and flavor.
Do I have to use a circular cutter?
No. Use any shape cutter or even a clean food container lid.
Storage Instructions
Store baked turnovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To re-crisp, warm them in a 350°F oven for about 10 minutes. Baked turnovers can also be frozen for up to 2 months.
More Relevant Recipes
- Apple Hand Pies
- Peach Galettes
- Cherry Turnovers
- Lemon Blueberry Scones
- Strawberry Shortcake Biscuits
Conclusion
These Blueberry Turnovers are a dream come true for anyone who loves a classic, fruity dessert with minimal fuss. With their sweet, tangy filling and tender butter pastry, they’re perfect for any occasion. Don’t forget to share your creations in the comments, and explore our other fruit-filled recipes for more inspiration!
Print
Blueberry Turnovers Recipe: The Foolproof Dessert You Didn’t Know You Needed
- Total Time: 1 hour 10 minutes
- Yield: 12 turnovers 1x
Description
Blueberry Turnovers are the ultimate no-fail dessert. Featuring a thick, pre-cooked berry filling and a rich butter pastry, these turnovers bake up golden, flaky, and bursting with sweet fruit flavor. Perfect for breakfast, dessert, or special gatherings. Try it today and wow your crowd!
Ingredients
For the Blueberry Filling:
4 cups fresh or frozen blueberries
1 cup sugar
¼ cup water
2 tablespoons corn starch, rounded
For the Sweet Butter Pastry:
1½ cups all-purpose flour
Pinch of salt
4 tablespoons sugar
1 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
¼ cup ice water
For Assembly:
1 egg
1 tablespoon cold water
Instructions
- Prepare the Filling: Add blueberries and sugar to a saucepan and bring to a gentle boil. Let simmer for about 15 minutes, allowing the flavors to intensify and some liquid to evaporate.
- In a small bowl, whisk the corn starch with water. Gradually pour the slurry into the simmering berry mixture, stirring continuously.
- Cook for another minute while stirring, then remove from heat. Cool to room temperature and refrigerate.
- Prepare the Pastry: In a large bowl, mix flour, salt, and sugar. Work the cold butter into the flour mixture until it forms coarse, crumbly pieces.
- Whisk egg yolks, vanilla, and ice water. Add to dry ingredients and mix gently until a dough forms. Shape into two discs, wrap each in plastic, and chill for 20 minutes.
- Roll out dough to a 10×15 inch rectangle, about ⅛ inch thick. Cut into 5-inch circles (or squares for triangular turnovers).
- Place circles on a parchment-lined baking sheet. Brush edges with egg wash. Add a heaping tablespoon of blueberry filling to the center and fold over.
- Seal edges with fingers, brush tops with egg wash, and cut three small slits into each.
- Chill turnovers for 20 minutes. Bake in a preheated 400°F oven for 10 minutes. Then, lower the temperature to 375°F and continue baking for 15 minutes or until golden brown.
- Cool on a wire rack and serve.
Notes
Chill dough and filling before assembling for best results.
Use a 5-inch round cutter or improvise with a container lid.
Make ahead: both filling and pastry can be prepped the night before.
- Prep Time: 45 minutes Chill Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 316
- Sugar: 26g
- Sodium: 147mg
- Fat: 17g
- Protein: 3g
- Cholesterol: 87mg