Easy Lemon Blueberry Turnovers
Flaky puff pastry turnovers filled with a bright, jammy lemon-blueberry center. Simple to make with store-bought pastry and ready in about 35 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 sheet frozen puff pastry, thawed keep cold for best puff
- 2 cup fresh blueberries
- 0.5 cup granulated sugar
- 2 tbsp cornstarch thickens the filling
- 1 tbsp lemon zest from about 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 0.25 tsp kosher salt
- 1 large egg beaten with 1 tbsp water for egg wash
- 1 tbsp water for egg wash
- 1 tbsp coarse sugar for sprinkling
- 0.5 cup powdered sugar optional glaze
- 1 tbsp lemon juice for optional glaze
Instructions
Preparation Steps
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- In a bowl, gently toss blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt until evenly coated. Let stand 5 minutes to become juicy.
- Unfold puff pastry sheets on a lightly floured surface. Roll each sheet to smooth creases and cut into 4 equal squares (8 squares total).
- Brush the edges of each square lightly with egg wash. Spoon about 0.25 cup blueberry filling into the center of each square.
- Fold each square into a triangle, pressing edges to seal. Crimp edges with a fork. Cut a small slit on top for steam to vent.
- Arrange on prepared sheets, brush tops with remaining egg wash, and sprinkle with coarse sugar.
- Bake 18 to 22 minutes, until puffed and deep golden. Cool 10 minutes on the pan.
- For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over warm turnovers, if desired. Serve warm or at room temperature.
Notes
Keep the pastry cold for maximum flakiness. If it softens while assembling, chill the filled turnovers for 10 minutes before baking.