Easy Lemon Blueberry Turnovers
Flaky puff pastry envelopes a bright, jammy blueberry-lemon filling and is finished with a tangy lemon glaze. These easy turnovers bake up golden, crisp, and irresistibly fresh.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 sheets puff pastry thawed but still cold
- 2 cups fresh blueberries
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest from about 1 lemon
- 1 tablespoon lemon juice for the filling
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
- 1 tablespoon coarse sugar for sprinkling
- 0.75 cup powdered sugar for lemon glaze
- 2 tablespoons lemon juice for lemon glaze
- 1 tablespoon milk to thin glaze as needed (optional)
Instructions
Preparation Steps
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
- Make the filling: In a bowl, gently toss blueberries, granulated sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, vanilla, and salt until berries are evenly coated.
- Prepare pastry: Unfold each puff pastry sheet on a lightly floured surface. Roll lightly to smooth seams, then cut each sheet into 4 equal squares (8 squares total).
- Whisk egg and water to make egg wash. Spoon about 2 tablespoons blueberry filling into the center of each square. Brush edges with egg wash.
- Fold each square into a triangle, pressing edges to seal. Crimp with a fork and cut a small vent on top of each turnover.
- Arrange on prepared sheets, brush tops with remaining egg wash, and sprinkle with coarse sugar.
- Bake until puffed and deep golden, about 18 to 22 minutes. Cool on the pan for 5 minutes, then transfer to a rack to cool slightly.
- Make the lemon glaze: Whisk powdered sugar with 2 tablespoons lemon juice. Add milk as needed for a thick drizzle. Drizzle over warm turnovers and serve.
Notes
For best results, keep pastry cold until filling and baking to maximize flaky layers. Turnovers are best the day they’re baked but can be reheated at 350°F for 5 to 7 minutes. Freeze unbaked turnovers on a sheet until firm, then store in a freezer bag for up to 2 months; bake from frozen, adding 3 to 5 minutes.