Chef Gigi Gaggero

These easy blueberry turnovers are made with light, flaky puff pastry dough purchased at the store from the freezer section and a delicious homemade filling. These pastries make a super yummy treat that combines the sweetness of blueberries with the flakiness of puff pastry! Perfect for any occasion, especially Halloween! 

 

You’ll Need:

2 sheets of puff pastry thawed

2 cups fresh blueberries

1/4 cup granulated sugar + 2 Tablespoons for garnish

1 tablespoon cornstarch

Zest of 1 lemon

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 egg beaten for egg wash

Here’s How

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2: In a saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and cinnamon. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the mixture thickens and the blueberries start to burst. Remove from heat and let it cool slightly.

Step 3: Unfold the thawed puff pastry sheets on a lightly floured surface.

Step 4: Cut the puff pastry sheet into eight equal squares.

Step 5: Spoon a heaping tablespoon of the blueberry mixture onto the center of each square.

Step 6: Brush the edges of the pastry squares with the beaten egg. Fold each square diagonally to form a triangle. Press the edges together to seal, and use a fork to crimp the edges.

Step 7: Place the turnovers on the prepared baking sheet. Brush the tops with more beaten egg and sprinkle with sugar.

Step 8: Bake in the preheated oven for 20 minutes or until the turnovers are puffed up and golden brown.

Cool before serving.