Blueberry Turnovers - easy brunch dessert idea that everyone will love! Flaky, crispy pastry filled with blueberries and creamy lemon filling.
Pie filling is perfect for quick dessert ideas, like my Strawberry Pie Crumb Bars or Mini Lemon Pies.
Freshly baked, flaky pastry filled with a delicious blueberry filling with an addition of cream cheese. Gentle dust with powdered sugar for a finishing touch. Served for a Spring brunch on a table dressed with fresh flowers. That's what enjoying this season is about.
For this recipe, I used blueberry pie filling. I love using pie fillings in baked treats besides pies! The addition of cream cheese and lemon zest cut the sweetness and add fresh flavors to these turnovers.
How to make Blueberry Turnovers?
- Prepare filling: place blueberry pie filling in one bowl, softened cream cheese with lemon zest in another.
- Place beaten eggs in a bowl.
- Line baking sheet with parchment paper.
- Cut the puff pastry sheet into 4 squares. Brush edges with egg.
- Place filling in the center of each square.
- Fold to make triangles (match opposite corners together).
- Press fork on edges to seal.
- Brush tops with beaten egg.
- Bake until flaky and golden brown.
Ingredients:
- puff pastry
- lemon zest
- cream cheese
- blueberry pie filling
- 1 egg
- water
- powdered sugar
Other fabulous brunch recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Blueberry Cream Cheese Turnovers
Ingredients
- 1 sheet puff pastry thawed
- 4 tablespoon cream cheese softened
- 2 teaspoon lemon zest
- 8 tablespoon Blueberry Pie Filling
- 1 egg
- 1 tablespoon water
- powdered sugar for dusting
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a small measuring cup beat the egg with one tablespoon of water.
- Unroll the puff pastry. Gently roll it out to seal all three parts of the sheet.
- Cut the sheet into 4 even squares.
- With a pastry brush, brush the edges of each square with the egg wash.
- Place 1 tablespoon of cream cheese on each square. Spread gently with a butter knife.
- Sprinkle with ½ of a teaspoon of lemon zest.
- Top with 2 tablespoons of blueberry pie filling. Spread gently but do not cross the egg wash brushed edges.
- Fold each square to make triangles.
- Seal the edges with a fork.
- Place the triangles on the prepared sheet.
- Brush each turnover with the egg wash.
- If you like, you can cut out little hearts from more puff pastry dough and place them on brushed turnovers.
- Bake turnovers for 18 to 20 minutes, or until puffed and nicely browned.
- Remove from oven and let sit to cool to room temperature.
- Dust with powdered sugar and serve.
Nutrition
This post was originally published on April 15th, 2015 and updated on June 3rd, 2019.
Curry and Comfort says
What a fantastic idea. I always buy cherry pie filling. Next time... it's going to be blueberry. 🙂
CrunchyCreamySw says
Thanks, Courtney!
Amy says
Oh goodness, you still have snow?? I'm sending as many warm and sunny thoughts your way as I can! It's been 70-80° where I live for the past few weeks. It's been glorious, and I've basically forgotten winter existed. Pure bliss. 🙂 As are your turnovers -- my family would polish them off in a heartbeat!
CrunchyCreamySw says
Thank you so much, Amy! Hope the weather turns nice soon!
Valerie says
Oh, so lovely! I almost forgot about the 40 F temperature outside. 😀
CrunchyCreamySw says
🙂 Thanks, Valerie!
Allie|Baking a Moment says
What a perfect breakfast treat for this time of year. Love what you've done with the photos here, Anna!
CrunchyCreamySw says
Thank you, Allie!
Chelsea says
I love lucky leaf pie filling! What a great idea to put it in a turnover! Yum! Pinned!
CrunchyCreamySw says
Thank you, Chelsea!
Jennie @themessybakerblog says
I could easily take down three. These look deeelicious!
CrunchyCreamySw says
Thanks, Jennie!
Stacy | Wicked Good Kitchen says
Yum! Anna, your turnovers look phenomenally good! Perfect for spring and summer breakfast and brunch. Lovely photography, too, my friend. 🙂 Thanks for sharing! Pinning (of course)!
CrunchyCreamySw says
Thank you so much, Stacy!