Blueberry Turnovers


Preparation info

  • Makes


    Small Turnovers
    • Difficulty


Appears in



By James Peterson

Published 2009

  • About

Turnovers are one of the most versatile pastries that you can make in any size, using virtually any fruit. These miniature turnovers are made from 4½-inch rounds of puff pastry. (Traditional turnovers are made from 6-inch rounds.) For the filling, the blueberries are cooked with sugar until the mixture is thick enough to hold its shape. If you want to use other berries for the filling, cook them in the same way.



Line a sheet pan with parchment paper. Cut the dough in half and roll each half into a 10-inch square slightly thicker than inch. Put each square on the prepared sheet pan and freeze until firm but not hard. Use a cookie cutter or bowl to cut out four 4½-inch circles from each square and pull away the trimmings.

Combine the blueberries, water, and granulated sugar in a saucepan; bring to a boil, cover, and simmer for about 4 minutes, or until the blueberries release their liquid. Remove the lid and cook over medium heat for about 15 minutes, or until the mixture thickens. Stir every minute or so to prevent sticking and burning. You should end up with about ½ cup blueberry filling. Let cool, sweeten to taste if necessary, and refrigerate until cold.

Preheat the oven to 425°F. Place 1 tablespoon of the cold blueberry mixture slightly off center on each of the puff pastry circles. Brush the opposite half of the circle with the egg wash, so when you fold it over it will form a seal. Fold the pastry over and gently press on the edges to hold them in place.

Press along the edges of the turnovers with a fork to make a decorative seal. Brush the turnovers with egg wash.

Bake for about 25 minutes, or until golden brown. For a shiny glaze, sift a little confectioners’ sugar over the turnovers about 5 minutes before they come out of the oven. Serve warm or at room temperature with crème fraîche or whipped cream, if you like.

Making Blueberry Turnovers

  1. Roll the pastry into two 10-inch squares. Cut four 4½-inch rounds from each square.

  2. Stack the trimmings and save them for another use.

  3. Place 1 tablespoon of blueberry filling slightly off center on each round. Brush the round, around the filling, with the egg wash.

  4. Fold the half of the round with egg wash over the other half. Gently press around the edges of the fold.

  5. Press around the edge of the turnovers with a fork to make a decorative seal. Brush any excess flour off the turnovers and brush them with egg wash. Bake until golden brown.

  6. Five minutes before the turnovers have finished baking, dust them with confectioners’ sugar.