Mini Blueberry Turnovers

These mini blueberry turnovers are the perfect-sized treat, filled with juicy blueberries and baked until golden brown, and served with lemon curd.

Since I had some puff pastry, fresh blueberries, and a sweet tooth, I made this easy recipe for mini blueberry turnovers with lemon curd. These little fruit pies are simple to prepare and put big smiles on my family’s faces.

Mini Blueberry Turnovers

Ingredients:  

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar, depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry, thawed
• 1 small egg beaten (for egg wash)
• Turbinado sugar

Serving:

• Lemon curd

How to Make Mini Blueberry Turnovers:

In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.

Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.

Remove from the heat and let it cool.

 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.

Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares 

Spoon some of the blueberry mixture onto the center of each square.

Brush the edges of the pastry squares with the beaten egg.

Fold each square diagonally to form a triangle.

Press the edges together well to seal, and use a fork to crimp the edges.

Place the turnovers on the prepared baking sheet.

Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.

Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.

Let the turnovers cool for a few minutes before serving.