Blueberry Turnovers Recipe Step by Step Guide 

Blueberry turnovers are buttery, light, and flaky puff pastry turnovers with sweet homemade blueberry filling. Vanilla-glazed blueberry puff pastry turnovers.  

– 1½ cups fresh or frozen blueberrie – 2 tablespoons granulated sugar – 1 tablespoon cornstarch – 1 tablespoon lemon juice – 1 tablespoon water – 1 box puff pastry – ½ - ¾ cup blueberry filling – 1 egg, lightly beaten – 2 - 3 tablespoons sugar for topping – 1 cup powdered sugar – 2 tablespoon milk – ½ teaspoon vanilla extract

Ingredient

In a sauce pan or small pot, combine cleaned blueberries, sugar, cornflour, lemon juice, and water. To coat all blueberries, mix all ingredients.  

1

After the blueberries simmer, heat for 4–5 minutes until the sauce thickens to a jam-like consistency. Everywhere will be blueberry lumps.  

2

It takes 15–20 minutes to make blueberry sauce and 20–30 to cool to room temperature. Let the puff pastry thaw at room temperature for 30–45 minutes.  

3

Cut the puff pastry square into four pieces. Imagine a diagonal line splitting the pastry square into two triangles from bottom left to top right.  

4

Add 1 ½-2 tablespoons of cooled blueberry filling to the upper triangle, slightly above the line. Continue filling the remaining squares.  

5

Save half of the carefully beaten egg to brush over the blueberry turnover pastries before baking. Raise the lower right corner to the top left.  

6

If filling leaks, fine. Remove any excess filling. Seal puff pastry seams with a fork. Brush lightly beaten egg on each cherry turnover.  

7

Put the baking sheet in the fridge for 15–30 minutes if the turnovers are warm. Chilling makes puff pastry dough puff wonderfully.  

8

Cool on a rack to room temperature. Whisk powdered sugar, milk, and vanilla essence until blended to make the vanilla glaze.  

9

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