Blueberry Puff Pastries
Indulge in these flaky, golden Blueberry Puff Pastries filled with a luscious, jammy blueberry filling and a hint of lemon zest. Perfectly sweet and tangy, these turnovers are topped with a simple glaze for an irresistible treat.
Equipment
- Saucepan
- Mixing bowl
- Parchment paper
- Baking sheet
- Microwave Safe Bowl
Ingredients
- 1 egg beaten, for wash
- 1 cup fresh blueberries
- 1 sheet puff pastry defrosted
- 1 tbsp sugar
- 1½ tbsp honey
- ¼ tsp zest lemon
- 1 tbsp cornstarch
- 1 tbsp water
Glaze
- 1 cup powdered sugar
- 1 tbsp milk microwave 30 seconds
Instructions
Blueberry Filling
- Combine blueberries, honey, and sugar in a small saucepan.
- Cook on medium heat for 8-10 minutes until blueberries burst and bubble.
- In a small bowl, mix water and cornstarch to form a slurry.
- Once the blueberries are cooked down, add the slurry and cook on low heat for an additional 8-10 minutes until the mixture thickens and becomes jam-like.
- Remove from heat and stir in the lemon zest.
- Allow the filling to cool for 10-15 minutes, or place it in the fridge to cool faster.
Puff Pastry
- Defrost puff pastry on the counter while making the filling and preheating the oven.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the defrosted puff pastry and gently smooth out creases with a rolling pin.
- Cut puff pastry into four equal squares.
- Trim if needed for even squares.
- Beat an egg in a small bowl for an egg wash.
Assemble Turnovers
- Place a tablespoon of cooled blueberry filling in the center of each square.
- Brush the edges with egg wash, fold into triangles, and seal edges with a fork.
- If the pastry gets too warm, freeze turnovers for 5-10 minute
Bake
- Brush the turnovers with egg wash.
- Make a small slit on top for steam to escape.
- Transfer to the prepared baking sheet.
- Bake for 20-25 minutes until golden and flaky.
Glaze
- Let turnovers cool for 15-20 minutes before glazing.
- Microwave 1 tablespoon of milk for 30 seconds.
- Mix in 3/4 cup powdered sugar until thick and drizzly.
- Drizzle over cooled turnovers and let set for 20-30 minutes.
- Serve with extra blueberry filling on the side.
Notes
- Prepare the blueberry filling up to 5 days in advance. Once cooled, store it in an airtight container in the refrigerator.
- Assemble the turnovers and freeze them for up to one month. When ready to bake, thaw until cold to the touch and bake as directed.
- This recipe works well with blueberries or a mix of fresh berries. If using raspberries, strain some of the juice and add an extra teaspoon of cornstarch to help set the filling.
- Frozen berries can be used, but fresh, in-season berries provide the best results.