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Blueberry Turnovers

Looking for a fruit dessert? Then check out this delicious blueberry turnover recipe that’s ready in less than an hour.

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  • Prep Time 30 min
  • Total Time 50 min
  • Servings 12

Ingredients

2
cups fresh or frozen blueberries
1/4
cup packed brown sugar
1
tablespoon cornstarch
1
tablespoon grated orange peel
1/4
teaspoon ground cinnamon
Dash of ground allspice
2
sheets frozen puff pastry (from 17.3-oz package), thawed
6
tablespoons firm butter, each tablespoon cut into 4 pieces
2
egg yolks
2
tablespoons milk
1/4
cup granulated sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Adjust oven rack to lower third of oven. Heat oven to 400°F. Cover 2 large cookie sheets with cooking parchment paper; set aside.
  • 2 In medium bowl, mix blueberries, brown sugar, cornstarch, orange peel, cinnamon and allspice. Let stand 20 to 30 minutes to allow the juices to exude.
  • 3 Place 1 sheet puff pastry on work surface lightly dusted with flour. (Keep other sheet covered in refrigerator.) Use rolling pin to roll pastry sheet into 12x9-inch rectangle. Use pizza cutter to cut dough into 6 squares (don’t worry if squares are uneven).
  • 4 Stir blueberry mixture well; spoon about 2 rounded tablespoons filling onto center of each pastry square, leaving about 1 inch around edges. (Don’t add more filling; it will ooze out during baking and burn onto cookie sheet.) Place 2 pieces butter on each mound of filling.
  • 5 In small bowl, mix egg yolks and milk with fork. Use pastry brush or your fingertip to paint edges of each square with egg mixture. Fold each square over, corner to corner, to form a triangle. Use your fingertip to lightly press edges shut. Use fork to crimp edges. Move turnovers to a cookie sheet.
  • 6 Paint tops of turnovers with additional egg mixture and sprinkle each with 1 teaspoon granulated sugar. Cut one or two 1-inch steam vents on top of each turnover using tip of sharp knife. While the first 6 turnovers bake, repeat with remaining pastry sheet and filling.
  • 7 Bake turnovers 15 minutes or until flaky and golden. (Check after 10 minutes because they brown quickly. If they look like they may burn, cover with foil and continue baking.) Remove from oven and cool 5 minutes. Remove turnovers from parchment and place on wire rack. Serve warm or at room temperature.

EXPERT TIPS

Expert Tips

Why it Works: Puff Pastry Question: How is puff pastry like a jelly sandwich? Answer: Both are made from layers. Puff pastry has two separate parts: dough and fat (usually butter). The pastry is made by first rolling the dough into a thin sheet. Next, a sheet of cold butter about half the size of the dough is placed on top and the dough is folded over to create a sandwich. This sandwich is then re-rolled and re-folded numerous times, each time gaining layers of dough and butter. During baking, the butter melts and its water (butter is 20% water) turns to steam, pushing up each layer of dough as it rises. The result is a dramatic, flaky pastry.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Turnover
Calories
310
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
90mg
90%;
Sodium
130mg
130%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
2%;
Iron
10%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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