Blueberry Turnovers Recipes

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BLUEBERRY TURNOVERS

While you can make them a little in advance, these pastries are best served the day they're made.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Brunch     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10



Blueberry Turnovers image

Steps:

  • In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Nutrition Facts : Calories 401 calories, Fat 20g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 240mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 5g fiber), Protein 6g protein.

2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon zest
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon 2% milk

BLUEBERRY TURNOVERS

Make and share this Blueberry Turnovers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10



Blueberry Turnovers image

Steps:

  • Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
  • Preheat oven to 375°.
  • In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
  • Fold in blueberries and vanilla; put mixture in refrigerator.
  • Using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
  • Whisk egg and water in a small cup.
  • Lay a pastry square on a work surface and brush the edges with egg wash.
  • In the center of the square, place 2 heaping tablespoons of blueberry filling.
  • Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
  • Carefully press the edges together to seal them well with fork tines.
  • Transfer turnovers to baking sheet lined with parchment paper.
  • Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
  • Bake 20-25 minutes until golden brown.
  • Serve warm or let cool to room temperature.

Nutrition Facts : Calories 446.6, Fat 24.1, SaturatedFat 6.1, Cholesterol 26.4, Sodium 169.6, Carbohydrate 52.5, Fiber 1.6, Sugar 18.5, Protein 5.5

1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
1/2 cup blueberry preserves
2 tablespoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon grated lemon zest
1 cup fresh blueberries (or frozen, thawed blueberries)
1/2 teaspoon vanilla extract
1 large egg
2 teaspoons water
2 tablespoons sugar

MINI BLUEBERRY TURNOVERS

Provided by Food Network

Time 17m

Yield 3 servings

Number Of Ingredients 5



Mini Blueberry Turnovers image

Steps:

  • Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil or cooking spray. Place cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir until combined.
  • Lay the sheet of puff pastry on a flat surface and cut into nine small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press the sides tightly together or they will open while they bake).
  • Place the turnovers on the baking pan, brush with the egg white and sprinkle lightly with the sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15-17 minutes until golden brown. Remove from oven and serve warm.

4 oz. cream cheese, softened
1 egg
1/4 cup sugar plus extra for sprinkling
1 sheet puff pastry, thawed
1/2 pint blueberries (1 cup)

BLUEBERRY TURNOVERS

Fresh blueberries are rolled into prepared croissants and baked to perfection for a light, delicious pastry. Serve warm with a tall glass of milk!! The turnovers make a lovely, light end to a meal or a great, quick brunch addition.Add a drizzle of icing for more of a dessert feel.

Provided by Charita Braker

Categories     Bread     Yeast Bread Recipes

Time 27m

Yield 8

Number Of Ingredients 4



Blueberry Turnovers image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
  • Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
  • Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 20.8 g, Fat 7.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 233.1 mg, Sugar 11 g

1 (8 ounce) package refrigerated crescent rolls
½ cup fresh blueberries
¼ cup confectioners' sugar
¼ cup prepared vanilla frosting

GLAZED BLUEBERRY-BLACKBERRY TURNOVERS

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Provided by Nicole Rucker

Categories     Bon Appétit     Dessert     Breakfast     Blueberry     Blackberry     Pie     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 turnovers

Number Of Ingredients 12



Glazed Blueberry-Blackberry Turnovers image

Steps:

  • Preheat oven to 350°F. Toss blueberries, blackberries, sugar, ginger, lime juice, 1/4 tsp. salt, and 2 Tbsp. flour in a medium bowl to combine.
  • Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about 1/4 cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35-45 minutes. Let cool on baking sheet until slightly warm.
  • Whisk powdered sugar, vanilla, and remaining 1/4 tsp. salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
  • Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.

3/4 cup fresh (or frozen, thawed) blueberries
3/4 cup fresh (or frozen, thawed) halved blackberries
3 tablespoons sugar
2 teaspoons finely grated peeled ginger
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, divided
2 tablespoons all-purpose flour, plus more for surface
1 large egg, beaten to blend
1/4 cup heavy cream
1 disk All-Purpose Pie Dough
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

BLUEBERRY TURNOVERS

Looking for a fruit dessert? Then check out this delicious blueberry turnover recipe that's ready in less than an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 11



Blueberry Turnovers image

Steps:

  • Adjust oven rack to lower third of oven. Heat oven to 400°F. Cover 2 large cookie sheets with cooking parchment paper; set aside.
  • In medium bowl, mix blueberries, brown sugar, cornstarch, orange peel, cinnamon and allspice. Let stand 20 to 30 minutes to allow the juices to exude.
  • Place 1 sheet puff pastry on work surface lightly dusted with flour. (Keep other sheet covered in refrigerator.) Use rolling pin to roll pastry sheet into 12x9-inch rectangle. Use pizza cutter to cut dough into 6 squares (don't worry if squares are uneven).
  • Stir blueberry mixture well; spoon about 2 rounded tablespoons filling onto center of each pastry square, leaving about 1 inch around edges. (Don't add more filling; it will ooze out during baking and burn onto cookie sheet.) Place 2 pieces butter on each mound of filling.
  • In small bowl, mix egg yolks and milk with fork. Use pastry brush or your fingertip to paint edges of each square with egg mixture. Fold each square over, corner to corner, to form a triangle. Use your fingertip to lightly press edges shut. Use fork to crimp edges. Move turnovers to a cookie sheet.
  • Paint tops of turnovers with additional egg mixture and sprinkle each with 1 teaspoon granulated sugar. Cut one or two 1-inch steam vents on top of each turnover using tip of sharp knife. While the first 6 turnovers bake, repeat with remaining pastry sheet and filling.
  • Bake turnovers 15 minutes or until flaky and golden. (Check after 10 minutes because they brown quickly. If they look like they may burn, cover with foil and continue baking.) Remove from oven and cool 5 minutes. Remove turnovers from parchment and place on wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Turnover, Sodium 130 mg, Sugar 11 g, TransFat 1 1/2 g

2 cups fresh or frozen blueberries
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon grated orange peel
1/4 teaspoon ground cinnamon
Dash of ground allspice
2 sheets frozen puff pastry (from 17.3-oz package), thawed
6 tablespoons firm butter, each tablespoon cut into 4 pieces
2 egg yolks
2 tablespoons milk
1/4 cup granulated sugar

MINI BLUEBERRY TURNOVERS

A light and easy treat! Serve as dessert or as a breakfast dish alongside fresh fruit and coffee. Fruit selection could be interchanged based on availability.

Provided by Adopted Parisian

Categories     Breakfast

Time 25m

Yield 9 turnovers, 3 serving(s)

Number Of Ingredients 8



Mini Blueberry Turnovers image

Steps:

  • Preheat oven to 400°F Lightly coat a baking sheet with cooking spray.
  • Place cream cheese in a small bowl and stir until completely smooth.
  • Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine.
  • Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese.
  • Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake).
  • Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon.
  • Bake for 15 minutes until golden brown. Remove from oven and serve warm.

Nutrition Facts : Calories 732.9, Fat 45.9, SaturatedFat 15.7, Cholesterol 103.7, Sodium 350, Carbohydrate 71.8, Fiber 2.9, Sugar 32, Protein 10.7

4 ounces cream cheese, softened
1 egg
1/4 cup sugar
1 tablespoon lemon juice
1 sheet puff pastry, thawed
1/2 pint blueberries (1 cup)
2 tablespoons sugar
1 teaspoon cinnamon

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