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


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


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


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.  


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.  


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


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.  


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


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


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


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