Delicate puff pastry pairs perfectly with an intensely flavored fruit filling in these surprisingly simple blueberry turnovers. One of the most delightful pastry oriented indulgences on a lazy morning has to be a tray of fresh baked turnovers alongside a good cup of coffee or tea. And the secret to achieving this sort of breakfast bliss? Frozen puff pastry. When you begin with a sheet of frozen puff pastry, turnovers are astoundingly quick and easy to prepare. They are also incredibly versatile in the sense that you can fill them with whatever fruit you like. But blueberries are a particular standout here, since they don't require any special preparation or chopping, and their tangy sweetness contrasts just wonderfully against all that rich and buttery pastry. To borrow a few words from the legendary Tina Turner, blueberry turnovers are simply the best.
Ingredients for Blueberry Turnovers
- frozen puff pastry (preferably Dufour) thawed according to package instructions
- blueberries (preferably wild) either frozen or fresh
- sugar
- cornstarch
- ground cinnamon
- lemon juice
- egg
See recipe card for quantities.
Instructions
Prepare the Filling
In a small heavy saucepan, combine the blueberries, sugar, cornstarch, cinnamon, and lemon juice. If your blueberries are frozen like the ones pictured here, no need to thaw them before you begin. (And if your blueberries are fresh, add a tablespoon of water to help get the filling started.)
Place the saucepan over medium low heat and stir gently as the sugar dissolves and the blueberries slowly begin to release their juice.
Simmer, stirring occasionally, until the mixture thickens to a jammy consistency and appears glossy. This will take about 5 to 10 minutes.
Set the filling aside to cool while you prepare the puff pastry.
Prepare the Pastry and Assemble the Turnovers
Heat the oven to 400℉. On a lightly floured surface, unfold the thawed puff pastry sheet and lightly flour the top.
Then roll the pastry out into a square measuring approximately 14 x 14 inches. With a sharp knife or pizza wheel, cut the pastry into 9 equal squares.
Place about a tablespoon of filling in the center of the first pastry square. Using one or two fingers dipped in cold water, lightly dampen the edges of the dough all around the sides.
Then fold one corner of the pastry square over to the opposite corner. Press firmly, but gently, along the connecting sides to seal together the dampened edges of the pastry. Repeat with the rest of the filling and remaining pastry squares.
Transfer the turnovers to a metal baking sheet. With a fork, press down along the connecting sides of each turnover to ensure the edges are sealed and create a decorative border.
Beat the egg with a splash of water (or milk).
Brush the beaten egg thoroughly over the tops of the turnovers. Then place the baking sheet with the assembled turnovers in the refrigerator. Allow the pastry to chill and rest for 30 minutes.
Once the pastry has rested in the refrigerator, bake the turnovers until they are puffed and deeply golden brown, about 10 to 15 minutes. (Do not be alarmed if one springs a leak...it will still be delicious.)
Cool the turnovers for at least 15 minutes before serving.
Hint: When it comes to frozen puff pastry, I highly recommend Dufour if it is available in your market. It's a bit more expensive than other brands I've encountered, but in this case you get what you pay for.
Storage
Turnovers are best eaten the same day that they are baked (preferably within the first couple hours after they emerge from the oven). And since they seem just so light and airy in all their glorious puffiness, this is typically not a challenge...most people can handily polish off more than one. But let's be practical. If I happen to find myself with a leftover the next day, I am not going to high-hat that turnover and turn it down.
Top tip
Once the turnovers have been assembled, it is very important to take the time to rest them in the refrigerator for 30 minutes before baking. When puff pastry is properly chilled and rested, it is far more likely to puff as it is intended. And my guess is that you would prefer your turnovers to be lofty and crisp, rather than flat and floppy, so do not be tempted to skip this simple step!
📖 Recipe
Blueberry Turnovers
Equipment
- small heavy saucepan
- Rolling Pin
- metal baking sheet
- pastry brush
Ingredients
- 1 box (14 oz) quality frozen puff pastry (preferably Dufour) thawed according to package instructions
- 2 cups blueberries (preferably wild) either frozen or fresh
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 egg beaten
Instructions
Prepare the Filling
- In a small heavy saucepan, combine the blueberries, sugar, cornstarch, cinnamon, and lemon juice. If your blueberries are frozen, no need to thaw them before you begin. (And if your blueberries are fresh, add a tablespoon of water to help get the filling started.)
- Place the saucepan over medium low heat and stir gently as the sugar dissolves and the blueberries slowly begin to release their juice.
- Simmer, stirring occasionally, until the mixture thickens to a jammy consistency and appears glossy. This will take about 5 to 10 minutes. Set the filling aside to cool while you prepare the puff pastry.
Prepare the Pastry and Assemble the Turnovers
- Heat the oven to 400℉.
- On a lightly floured surface, unfold the thawed puff pastry sheet. Lightly flour the top and roll the pastry out into a square measuring approximately 14 x 14 inches.
- With a sharp knife or pizza wheel, cut the puff pastry into 9 equal squares.
- Place about a tablespoon of filling in the center of the first pastry square. Using one or two fingers dipped in cold water, lightly dampen the edges of the dough all around the sides. Then fold one corner of the pastry square over to the opposite corner. Press firmly, but gently, along the connecting sides to seal together the dampened edges of the pastry. Repeat with the rest of the filling and remaining pastry squares.
- Transfer the turnovers to a metal baking sheet. With a fork, press down along the connecting sides of each turnover to ensure the edges are sealed and create a decorative border.
- Beat the egg with a splash of water (or milk) and brush thoroughly over the tops of the turnovers.
- Place the baking sheet with the assembled turnovers in the refrigerator, and allow the pastry to chill and rest for 30 minutes.
- Once the pastry has rested in the refrigerator, bake the turnovers until they are puffed and deeply golden brown, about 10 to 15 minutes. (Do not be alarmed if one springs a leak...it will still be delicious.) Cool the turnovers for at least 15 minutes before serving.
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