Name: Flaky Blueberry Turnovers
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 15 turnovers
Ingredients: PASTRY DOUGH:; 2 cups white whole wheat flour; 2 tablespoons coconut sugar; 1/8 teaspoon salt; 1 cup cold butter (cubed); 8 to 9 tablespoons cold water; BLUEBERRY FILLING:; 2 cups fresh or frozen blueberries; 1/2 cup xylitol (or granulated sugar); 1/2 cup water; 2 tablespoons lemon juice; 2-1/2 tablespoons cornstarch; 1/4 teaspoon vanilla extract

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These tender, flaky little pastries come together in minutes with simple ingredients and are simply exploding with big, juicy blueberries. — They’ll be the hit of your Mother’s Day brunch!

More Mother’s Day recipes. Because all moms love homemade fresh pastries, and I love pastries, and really I don’t know anyone who doesn’t love pastries.

If you don’t….well, my condolences to you. Because you’re about to miss out on THE most adorable, flakiest little pastries in the world.

Okay, so I have a question: What’s the difference between a turnover and a hand pie? I mean, they’re both made with the same pastry and they both usually have a fruit filling. So which is it? Turnover or hand pie? It stumps me, but I opted to call these pastries turnovers, just because that’s what my family has always called ’em.

I don’t really care WHAT you call them. You could call them cheeseballs and I wouldn’t care. What I do care about is that they are THE ABSOLUTE BOMB.

I mean, just ‘lookit! Could you really resist anything so good-lookin? 😉

The turnover dough is similar to pie crust, but it’s a bit more buttery and more tender and flaky than your average pie crust. It comes together in less than 5 minutes, but does require at least one hour of chilling time. Chilling the dough is mandatory. —- You need the dough to be completely cold before rolling out and filling with the blueberry sauce filling.

The blueberry filling is actually the same sauce I used for these tarts. The only difference is that I added 1/2 tablespoon more of cornstarch, just to make the filling a bit thicker.

Any leftovers of the blueberry filling you have thicken up quite nicely in the fridge and become similar to the consistency of jam. It’s amazing on top of toast!

While the turnovers bake, the filling will bubble up and some of it will leak out into little puddles of blueberry goodness.

It’s heaven, guys. ♥

My family went nuts over these turnovers. 3-year old Rachel kept coming back into the kitchen to get more handfuls. — I’m pretty sure she would have eaten the entire batch, if I hadn’t intervened.

The pastry is perfectly tender, flaky, and oh-so buttery. And the inside is just exploding with sweet, juicy blueberries. And OH MY GOSH you guys! They taste exactly like little blueberry pies!

Hello, lover…

Where have you been hiding my whole life?

My life is now complete, because of you.

You must devour these turnovers warm. It’s the best thing your tastebuds will ever meet. The crust is melt-in-your-mouth warm and buttery, and the filling….Ohh I have no words…

I was half-inclined to drizzle these turnovers with a glaze, but at the last second decided they were perfect just the way they were.

Perfection does indeed describe these turnovers.

Make these blueberry turnovers for your mom on Mother’s Day and she will love you forever. Then she’ll probably ask you for a glass of milk. Then she’ll probably ask for another turnover. Then she’ll probably ask for the recipe.

Don’t you just love If You Give A Mouse A Cookie?? Entertaining AND annoying all at the same time.

Happy Friday AND (early) Mother’s Day! 🙂

Flaky Blueberry Turnovers

These tender, flaky little pastries come together in minutes with simple ingredients and are simply exploding with big, juicy blueberries. --- They'll be the hit of your Mother's Day brunch!

Prep Time 1 hour 20 minutes

Cook Time 20 minutes

Total Time 1 hour 40 minutes

Servings 15 turnovers

Ingredients

PASTRY DOUGH:
2 cups white whole wheat flour
2 tablespoons coconut sugar
1/8 teaspoon salt
1 cup cold butter cubed
8 to 9 tablespoons cold water
BLUEBERRY FILLING:
2 cups fresh or frozen blueberries
1/2 cup xylitol or granulated sugar
1/2 cup water
2 tablespoons lemon juice
2-1/2 tablespoons cornstarch
1/4 teaspoon vanilla extract

Instructions

Prepare the pastry dough: In a large bowl, toss flour, coconut sugar, and salt together until combined. With a pastry cutter, cut in butter until mixture is crumbly. Add water by the tablespoon, stirring until a soft dough forms (if dough seems too dry, add a little more water) Wrap dough in plastic wrap and chill at least 1 hour.
While pastry dough is chilling, prepare the blueberry filling: Stir blueberries, xylitol, and water together in a medium saucepan over medium-high heat until just simmering. In a separate bowl, whisk lemon juice and cornstarch until smooth. Add to blueberry mixture. Continue cooking blueberry filling over medium-high heat, until sauce is boiling and thickened. Remove from heat and cool.
Assemble the turnovers: On a floured surface, roll chilled dough out into a 1/4 in thick rectangle. Using a pizza cutter or a knife, score rectangle into 15 4x4" squares. Place 1 tablespoon blueberry filling on one end of each square and fold other side over to meet it. Pinch edges to seal and carefully place turnovers on two parchment paper-lined baking sheets.
Bake blueberry turnovers at 400F 20 minutes, or until golden-brown and blueberry filling is bubbly. Cool turnovers on a wire cooling rack 10 minutes before serving warm.