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Blueberry Turnovers broken open to show the filling.

Blueberry Turnovers in sweet butter pastry.

Blueberry Turnovers - a pre-cooked blueberry pie filling and a forgiving sweet butter pastry recipe make these turnovers practically foolproof.
Course Dessert, Dessert/Baking
Cuisine French Inspired
Keyword blueberry turnovers
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Author Barry C. Parsons

Ingredients

For the Blueberry Filling

  • 4 cups blueberries fresh or frozen
  • 1 cup sugar
  • ΒΌ cup water approximately
  • 2 tablespoons rounded corn starch

For the Sweet Butter Pastry

  • 1 1/2 cups flour
  • pinch salt
  • 4 tbsp sugar
  • 1 cup cold butter cut in small cubes
  • 2 large egg yolk
  • 1 tsp vanilla extract
  • 1/4 cup ice water

Instructions

To prepare the Blueberry Filling

  1. Bring the berries and sugar to a gentle boil for about 15 minutes. You want some of the juice to steam off and concentrate the blueberry flavour.
  2. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
  3. Boil gently for 1 additional minutes stirring constantly. Allow to cool completely to room temperature, stirring occasionally before chilling completely in the fridge.

To prepare the Sweet Butter Pastry

  1. Mix together the flour, salt and sugar. Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and small pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
  2. Whisk together the water, vanilla and egg yolks. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms. Form the dough into 2 rounds, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes. Roll it out to about a 10x15 inch rectangular shape or to about a thickness a little greater than 1/8 of an inch (about 4 mm).
  3. Use a 5 inch round cutter to cut the pastry into circles. Alternatively you can cut the pastry into squares and make rectangular or triangular turnovers.
  4. Lay the pastry circles onto parchment lined cookie sheets. Brush the edges of the tops of the pastry with an egg wash made from whisking together 1 egg with 1 tbsp cold water.
  5. Scoop a heaping tablespoon of the blueberry compote in the centre and fold the pastry over the top.
  6. Press down with your fingertips at the edges of the dough to seal in the filling.
  7. When all of the turnovers are completed, egg wash the tops and put three small slits in the top of each one with the tip of a sharp knife.
  8. Chill the turnovers for 20 minutes in the fridge before hoping them into a preheated 400 degree oven for 10 minutes. Reduce the heat to 375 and bake for about another 15 minutes or until the tops are evenly golden brown.
  9. Cool on a wire rack and serve.

Recipe Notes

I sometimes make the blueberry filling the night before if I'm making them the next day, as I also sometimes do with the pastry, so that you only have to put the turnovers together on the day you want to serve them.

Improvise to cut the circles of dough out if you don't have a large circular cutter. Just find an empty can or plastic container about 5-6 inches across and use that. I actually used an empty sour cream container to cut out the pastry for the turnovers in the photos.