Blueberry Turnovers

Total Time Prep: 25 min. Bake: 15 min.
Yield 8 servings
Test Kitchen Approved
These blueberry turnovers are so easy to make that they just may become a baking priority every weekend, especially during peak blueberry season.

Ingredients

  • 2 cups fresh or frozen blueberries, divided
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon zest
  • 2 tablespoons butter
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk

Directions

  1. Preheat oven to 450°. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring mixture to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and remaining 1-1/2 cups blueberries.
  2. Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares; spoon 3 tablespoons filling into center of each. Fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
  3. Bake for 12-15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Nutrition Facts

1 turnover: 400 calories, 20g fat (6g saturated fat), 31mg cholesterol, 235mg sodium, 51g carbohydrate (14g sugars, 5g fiber), 6g protein.

Growing up, I loved to heat up a Pepperidge Farm blueberry tart for an after-school treat. I decided I'd try my hand at making them for my kids. I think they are really close and my kids love them. —Christine Hair, Tampa, Florida
Recipe Creator

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