Description
These Puff Pastry Blueberry Turnovers are flaky, golden pastries filled with a luscious homemade blueberry compote. Made with all-butter puff pastry and a sweet, thickened blueberry filling, they make a perfect breakfast treat or dessert with a dusting of icing sugar glaze on top.
Ingredients
Puff Pastry
- 1 ½ square sheets all butter puff pastry (or 1 rectangular one) (roughly 375g / ~13 ¼oz)
Blueberry Filling
- 400 g fresh or frozen blueberries (3 cups / 14oz)
- ¼ cup white granulated sugar (65g / ~2 ⅓oz)
- 1 ½ teaspoons cornflour (US cornstarch)
- 2 teaspoons water
Toppings and Finishing
- 1 egg yolk mixed with a dash of water or milk (for egg wash)
- 3 teaspoons demerara sugar (turbinado sugar)
- ½ cup icing sugar (65g / ~2 ⅓oz)
Instructions
- Thaw the pastry: Thaw the puff pastry in the fridge overnight. Work quickly when handling it to keep it cold, which helps achieve the best rise and flakiness during baking.
- Cook blueberries: In a medium saucepan over medium heat, combine the blueberries and sugar. Stir regularly until the blueberries release a lot of liquid and the mixture begins to boil.
- Separate blueberries: Once the juice nearly covers the blueberries and they have softened, use a slotted spoon to scoop out the blueberries and set aside.
- Thicken syrup: Bring the remaining syrup to a boil again. Mix the cornflour with 2 teaspoons of water to create a slurry, then pour it into the syrup. Stir well and cook for 2-3 more minutes until the syrup thickens considerably.
- Combine and cool filling: Return the blueberries to the thickened syrup. Let the mixture cool to room temperature or colder before using it as filling.
- Preheat oven and prepare tray: Preheat the oven to 200°C (180°C fan) / 400°F. Line a large baking sheet with baking paper.
- Cut pastry: Lay the puff pastry on a clean surface. Use a sharp knife or pizza cutter to cut the pastry into squares: 4 squares from a square sheet, or 6 from a rectangular sheet.
- Fill pastry squares: Place about 2 tablespoons of blueberry filling in the center of each pastry square.
- Seal turnovers: Moisten two adjacent edges of each pastry square with water, then fold diagonally, pressing gently to seal the edges and form a triangle.
- Apply egg wash and sugar: Brush the pastry with the egg yolk wash and sprinkle demerara sugar on top for a crisp, golden finish.
- Bake: Bake in the oven for 15-20 minutes until puffed up, golden, and crisp. Alternatively, air fry at 200°C/400°F for 10-15 minutes, flipping halfway through.
- Make icing glaze: Place icing sugar in a small bowl with a fine mesh sieve. Push 1 tablespoon of leftover blueberry sauce through the sieve, add a teaspoon of water, and stir until the glaze is thick but pourable. Adjust water gradually if needed.
- Serve and enjoy: Drizzle the icing glaze over the cooled turnovers before serving. Enjoy these flaky, fruity delights with a cup of tea or coffee.
Notes
- Keeping the puff pastry cold is essential for the best flaky texture and puff.
- You can use fresh or frozen blueberries; if frozen, no need to thaw before cooking.
- The turnovers can also be cooked in an air fryer for a quicker option—just remember to flip halfway through cooking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a dairy-free version, substitute the egg wash with a plant-based milk for brushing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
