Blueberry Turnovers
These blueberry turnovers feature a juicy blueberry filling stuffed inside the flakiest homemade pastry dough. The perfect mini-sized pastry!
Servings 9 servings
Calories 186kcal
Ingredients
Pastry Dough
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted cold butter, shredded on large holes of box grater and frozen
- 4-6 tablespoons ice water
Blueberry Filling
- 3/4 cup fresh or frozen blueberries
- 3 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch, mixed with 1 teaspoon water
- 1 egg white, mixed with 1 tablespoon water
- Coarse demerara sugar for topping
Instructions
Pastry Dough
- Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass (if dough seems too dry, drizzle in an extra tablespoon or two).
- Turn dough onto a surface and very gently knead several times until dough comes together. Lightly flour surface and roll dough out into a 4x6 rectangle. Fold dough into thirds and wrap in plastic wrap. Chill dough in refrigerator 2 hours or up to 6 days.
Blueberry Filling
- Combine blueberries, honey, lemon juice, and cornstarch mixture in a small saucepan. Bring to a simmer over medium heat and cook until blueberries are broken down and thickened, stirring occasionally. Allow filling to cool.
- Preheat oven to 400F and line a large sheet pan with parchment paper. Set aside.
- Remove pastry dough from refrigerator and turn onto a floured surface. Keep dough folded into thirds and roll into a 10-inch square. Use a knife or pizza cutter to cut into 9 even squares.
- Place about 1/2-1 tablespoon blueberry filling in each square and fold over into a triangle shape. Use a fork to seal and crimp edges. Place each turnover on prepared sheet pan. Chill turnovers in freezer 15 minutes.
- Remove turnovers from freezer, brush with egg white mixture, and sprinkle with coarse sugar. Bake turnovers at 400F 15-20 minutes until golden brown.
- Allow turnovers to cool on sheet pan 10 minutes, then transfer to a wire cooling rack. Enjoy!
Notes
Storing Instructions
Store turnovers in an airtight container at room temperature up to 4 days. Turnovers may also be frozen up to 2 months.
Nutrition
Serving: 1 turnover | Calories: 186kcal | Carbohydrates: 21.3g | Protein: 2.4g | Fat: 10.5g | Saturated Fat: 6.5g | Cholesterol: 27mg | Potassium: 39mg | Fiber: 0.7g | Sugar: 7.2g | Calcium: 8mg | Iron: 1mg