The weather is starting to turn colder and the days are getting shorter, which means winter is coming! Lately I’ve been finding comfort in my kitchen. I’ve been on a pastry kick most of the summer so it only seems fitting to move into fall with some blueberry turnovers (might I add with wild local blueberries)! These turnovers are made with pastry instead of the typical phyllo, and let me tell you it makes all the difference!
They are absolutely scrumptious, and I bet you just can’t eat one? I’m glad the recipe only makes 12 or I’d be in a real trouble! They are so addictive, it’s like eating a warm hand pie with a hint of sweetness. The icing brings that sweetness to the rich buttery pastry and the plump blueberry filling. Seriously, you need to make these!!
Tips on Making the Perfect Blueberry Turnovers
- Both the pastry and blueberry filling can be made ahead of time. The recipe will go much faster if you make them both the day ahead. Then the next day you can easily put everything together.
- The thicker you make your blueberry filling the better! This will help with keeping the filling inside the turnover pockets. If the filling is too runny, it will just bust out while baking and you’ll be left without any filling. Don’t forget your filling will also thicken once it’s cooled.
- The colder you keep your pastry the better! Make sure to follow the recipe and let your pastry rest in the refrigerator, for both steps.
- I recommend using wild blueberries if you can find them. They are smaller which means you’ll get a lot more of those blueberries in a turnover pocket compared to those big blueberries.
- You can use frozen or fresh blueberries, just note that frozen berries will have more liquid, which means they will take a little longer to thicken.
You’ll never buy a store bought blueberry turnover again!
Happy Turnover Baking 🙂Print
These turnovers are made with pie pastry instead of phyllo, filled with homemade blueberry sauce and topped with a simple sugar glaze. They will no doubt be the best turnover you’ll ever have!
- Prep Time: 1 hour 30 mins
- Cook Time: 25 mins
- Total Time: 1 hour 55 mins
- Yield: 12 1x
- Category: Treat
- Cuisine: American
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/3 cup cold water
- 1/4 cup full milk (for brushing turnovers and closing pastry)
- 2 Tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 2 cups blueberries
- 1 cup sifted icing sugar (extra for dusting tops: optional)
- 1 – 2 Tablespoons of warm water, approx.
- In a food processor, combine flour, sugar and salt. Pulse to mix ingredients.
- Add cubed butter and pulse into fine crumbs.
- Add water until dough forms a ball or comes together; adding up to 1 tbsp (15 mL) more water if necessary.
- On a lightly floured surface, knead gently 5 or 6 times, just to bring the dough together.
- Flatten into a rectangle; wrap in plastic and refrigerate for 30 minutes or up to 2 days.
- Meanwhile make your filling: in a saucepan, combine sugar, cornstarch and cinnamon; add berries and toss to coat.
- Cook over medium-high heat, stirring often, until boiling. Turn down heat and simmer over medium-low for 5-10 minutes or until thickened.
- Transfer to a bowl; cover and refrigerate until cool or for up to 2 days.
- On lightly floured surface, roll out pastry into a 16- x 12-inch rectangle; trim and cut into twelve four-inch squares. See images for reference.
- Place a heaping tablespoon of the cooled blueberry filling in centre of each square.
- Brush pastry edges with a little milk; fold over and seal to make triangles.
- Place on a lined baking sheet with parchment paper; cover and refrigerate for 20 – 30 minutes (or for up to 8 hours).
- Preheat oven to 375˚F.
- Brush tops with milk and bake for 25 minutes or until golden and flaky.
- Let cool slightly on racks.
- While turnovers are cooling make your icing. Whisk icing sugar with water and drizzle over turnovers. Dust with icing sugar (optional).
See blog notes for tips.
- Serving Size: 1
- Calories: 287
- Sugar: 17.5g
- Sodium: 163mg
- Fat: 15.7g
- Saturated Fat: 9.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35.1g
- Fiber: 1.2
- Protein: 2.7g
- Cholesterol: 41mg
Keywords: Pastry, Turnovers, Blueberry, Breakfast, Treat,
This recipe has been adapted from Canadian Living.
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