Three ingredient blueberry turnovers made with puff pastry, blueberry jam, and lemon curd. Tart, fresh, and flakey, these are bake sale perfect.
I love the process and journey of baking intricate tedious recipes, but sometimes I want something quick and easy. These turnovers were a thrown together subject for a photography project and now they’re a staple in my kitchen because of how quick and easy they are. The flaky and crisp puff pastry against the creamy lemon curd combined with the tart textured berries makes a perfect bite in your mouth. They smell just heavenly and if you struggle getting out of bed like myself, the golden turnovers are the only thing pulling me out of my slumber.
Blueberry Turnover Ingredients:
This recipe really only uses three components. The puff pastry, lemon curd, and blueberry jam. Here’s a few tips when shopping for and preparing your ingredients.
Puff Pastry: You CAN make your own, but I find it extremely laborious for such a simple recipe as these. I tested this recipe with the basic pepperidge farm puff pastry and it worked perfectly. Be sure to let puff pastry sit out at room temperature for roughly 30 minutes before using it so it rolls out nicely.
Butter: Be sure to use unsalted butter, this is not a salty sweet recipe.
Eggs: While some recipes use just the egg yolk in their curds, I’ve found for such a small batch as this the whole egg works fine. Don’t skimp out on the egg wash, your turnovers won’t have their signature shine without it.
Lemons: Depending on season and where you live, you may need two lemons. The amount of juice you get really does matter for the stability of the curd. Save the zest for the blueberry jam!
Sugar: You will want to use granulated white sugar in this recipe, caster also works just fine, brown sugar will be too wet and won’t allow your curd to set up.
Blueberries: I love fresh blueberries and fruit. Frozen blueberries will work in a pinch though.
Commonly Asked Questions:
Definitely! I even tried this recipe with store bought jam and they worked great. Aim for a chunkier jam or mix in some fresh berries for texture. I love Dickinsons Lemon Curd.
Crimp, crimp, crimp. Use the back of a fork and firmly press the edges together. The filling will take any gap it finds. Also slit the tops of each turnover so the steam has somewhere to go.
Yes! They can be assembled, covered with plastic wrap, and chilled in the fridge overnight before baking. I haven’t tried freezing these, but I can’t think of a reason why they wouldn’t work. I wouldn’t bake things in advance out of precaution against the dreaded soggy bottom.
Definitely! The best part of baking is switching things up and making them perfectly yours. Any citrus berry combo would be great, I’m picturing a strawberry lemonade turnover in my future.
It can be tricky to judge, but a candy thermometer is the best way to go. If you don’t have one, cook low and slow and take it off the heat as soon as it’s thick enough to hold a line when you swipe your finger across the back of a spoon coated with it.
My Blueberry Turnover Tools:
I use lots of tools in my kitchen. But here are the tools necessary for this recipe. (contains affiliate links)
Turnover Recap:
If you’re still reading at this point, you’re either my grandma, hi grammie!, or are genuinely passionate about blueberry turnovers like myself. As a reward for still reading here are my final three tips for success.
- Go low and slow while cooking, while you may save a few minutes cranking up your burner to high, I both burnt my blueberry jam and lemon curd while trying these the first time. Slow=success.
- Patience. Give your filling the cooling time, give your turnovers the chilling time. I wouldn’t put it in the recipe if it wasn’t necessary. I guess patience is also the first tip, that’s how important it is.
- Don’t open the oven door. I guess this is also patience. Puff pastry puffs up in a hot steamy oven and opening the door prematurely could hinder your results. Only open the oven door when a golden wisps have appeared on your turnovers.
Thats it. Easier than pie. If you tried these and loved them leave a review below and share your success with me on IG. It makes my day seeing everyone’s creations!
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Lemon Blueberry Turnovers
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 12 turnovers 1x
- Category: Pastries
- Method: Baking
- Cuisine: American
Description
Three ingredient turnovers made with puff pastry, blueberry jam, and lemon curd. Tart, fresh, and flakey, these are bake sale perfect.
Ingredients
Lemon Curd:
- 1 egg
- 1/3 cup granulated sugar
- Juice of one lemon (35 mL)
- 4 tablespoons unsalted butter
Blueberry Jam:
- 1 cup blueberries
- 2 tablespoons water
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
Assembly:
- 1 sheet thawed puff pastry
- One egg beaten with 1 tablespoon water
Instructions
Lemon Curd:
- Preheat an oven to 350ºF and line a rimmed baking sheet with parchment paper.
- In a small saucepan, heat the lemon juice, sugar, and butter together while whisking just until the butter melts. Have a heatproof bowl with a whisked egg in it ready.
- Pour 1/2 of the stove mixture into the bowl with the egg and whisk vigorously until combined.
- Pour the egg mixture back into the saucepan with the rest of the lemon juice and heat on low while whisking until it is thick and reaches 180ºF
- Pour into a bowl and cover with clingfilm directly onto the surface until cooled.
Blueberry Jam:
- In a small saucepan (cleaned from lemon curd), heat blueberries, granulated sugar, water, and lemon zest for five minutes until thick and saucy.
- Let cool
Turnover Assembly:
- On a clean floured cutting board, roll out puff pastry between 1/8-1/4 inch.
- Cut into 12 even squares with a sharp knife or pizza roller.
- Spoon 1 scant tablespoon of lemon curd into the bottom left corner of each square leaving a 1/4 inch border. Then spoon 1 heaping teaspoon of blueberry jam to the right of the lemon curd.
- Brush a small amount of water onto the border of each square and fold the empty side of the puff pastry square diagonally onto the other side.
- Seal each turnover fully with a fork in a crimping fashion. Cut a small slit on the top of each turnover with a pairing knife or kitchen shears. Brush the tops of the pastry with egg wash.
- Transfer each turnover onto the lined baking sheet and cover the top with a damp towel. Chill in the fridge for twenty minutes.
- Once chilled, bake for 15-20 minutes until dark golden brown.
Nutrition
- Serving Size: 1 turnover
- Calories: 205
- Sugar: 10.6g
- Sodium: 64.6mg
- Fat: 12.6g
- Carbohydrates: 21.3g
- Protein: 2.8g
- Cholesterol: 41.2mg
Keywords: lemon blueberry, turnovers, puff pastry.
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