Blueberry Turnovers

These blueberry turnovers feature a juicy blueberry filling stuffed inside the flakiest homemade pastry dough. The perfect mini-sized pastry!

Nothing makes you feel more like a pastry boss than making pastries from scratch in the comfort of your own home!

Turnovers are one of those baking projects that at first glance may seem daunting, but I’m here to tell you that this is something any skill level can nail!

I walk you through each and every step and before you know it, you’re going to have a stack of these flaky little pockets of blueberry heaven right at your fingertips.

My favorite part about these turnovers is that they’re amazing no matter if you serve them warm or room temperature making them ideal for breakfast on the go!

And hello, the mini size? You’ve gotta love it.

These Turnovers feature…

• A buttery homemade pastry dough with lots of flaky layers
• Sweet, juicy fresh blueberry filling
• Golden sugary tops
• The perfect miniature size for a grab-and-go breakfast

Making the Turnovers

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• All-purpose flour
• Granulated sugar
• Kosher salt
• Unsalted butter
• Blueberries
• Honey
• Lemon juice
• Cornstarch
• Egg white
• Demerara sugar

Fresh vs. Frozen Blueberries

This recipe works well with both fresh or frozen blueberries. If you choose to go the frozen route, there’s no need to thaw the berries, just toss them into the pan straight from the freezer.

Tips for Perfect Turnovers

1. Use unsalted butter – I always recommend using unsalted butter for any baking recipe because this prevents excessive moisture from forming and allows you to control the amount of salt in the final product.
2. Use cold butter – this pastry dough relies on cold fat to build the flaky layers while it bakes so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
3. Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
4. Use ice water – again, we want all the fats and liquids as cold as possible.
5. Lightly handle dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough texture. If you find your dough is a little too dry and crumbly during this step, add a few extra splashes of ice water.
6. Fold dough into thirds before chilling – this builds tons of flaky layers in the dough.
7. Chill dough 2 hours – this chill time will allow all the fats to get completely cold. You can even store the dough in refrigerator for up to 6 days at this point.
8. Flour surface well for rolling – this will make it much easier to transfer dough squares to the baking pan.
9. Don’t overfill turnovers – fill each turnover with about 1/2-1 tablespoon blueberry filling, then use a fork to crimp and seal the edges.
10. Chill turnovers again before baking – this final chilling step will ensure that all the fats are cold before baking.
11. Brush turnovers with egg wash and coarse sugar – this helps promote browning and gives the turnovers lovely shiny tops.

Recipe Variations

Try these ideas for a different twist on these turnovers.

• Use a different fruit – try strawberries, raspberries, blackberries, or peaches in place of the blueberries. You can even use a combination of several fruits.
• Add citrus to filling – try folding in 2 teaspoons grated lemon, lime, or orange zest.
• Top turnovers with a glaze – you can use a simple powdered sugar glaze or even a drizzle of melted semisweet chocolate.

Storing and Freezing Turnovers

Allow turnovers to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze turnovers, allow to cool completely, then place in a freezer-safe container or bag and freeze up to 2 months. Thaw turnovers completely at room temperature and store up to 4 days.

The level of flakiness in the turnover pastry is like something you’d expect to find in a fancy bakery! Layers upon buttery layers and at the very center is the luscious blueberry filling.

Don’t be at all surprised if you end up clearing out half the batch of these beauts solo. They’re just that good.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More breakfast pastries to try next!

• Baked Chocolate Cake Donuts
• Cream Cheese Morning Buns
• Blueberry Lemon Curd Dutch Baby

This post was updated with new recipe tips and photos on 4/25/24.