Flaky and buttery with an easy homemade filling, these Sourdough Blueberry Turnovers make for the most delicious treat. Serve them for breakfast or with a side of vanilla ice cream for dessert.
This recipe is a great way to take advantage of the bountiful blueberry season. But what I love most about these turnovers is that you can make the filling out of frozen blueberries which are available all year round.
What is a turnover?
A turnover is a type of hand pie, What makes them unique is their triangular shape. Their characteristic shape is made by folding a square piece of dough over a dollop of filling placed in the center, the dough is then sealed and baked.
Most turnover recipes use store-bought puff pastry, that's filled with either a savory or sweet filling. I love using my super easy sourdough rough puff pastry recipe when I make my blueberry turnovers. I use a rough puff method that is less time intensive and much easier than traditional puff pastry but is just as flakey.
Baking with sourdough discard
When incorporated into buttery pastry, sourdough discard adds a slight tang that’s delicious with. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your dough. Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor profile but your bake will still be delicious!
Need more ideas for using your excess sourdough starter? Check out my favorite Sourdough Discard Recipes!
What you need
Sourdough rough puff pastry:Use this recipe for sourdough puff pastry or use store bought
Blueberries: Use fresh or frozen, feel free to substitute another type of berry, I love blackberries and strawberries
Lemon: This recipe uses both the zest and juice, substitute water in the filling and milk in the glaze if you don’t have any lemons on hand
Cane sugar: When possible, I like to use cane sugar since it is produced using a more sustainable way, feel free to substitute granulated sugar if that’s all you have on hand
Cornstarch: Thickens the filling, you can substitute all-purpose flour if you don’t have any on hand, but your filling may look a little more cloudy
Egg: Separate the egg into yolk and white, use the whites to seal the dough and egg yolk to impart a golden brown color to your crust
1. Make the filling and allow to cool completely
2. Divide the dough in half and roll each out into an 8 by 11-inch rectangle
3. Trim the edges and cut out six 3-inch squares
4. Place the dough on parchment-lined baking sheet
5. Place 1 tablespoon of filling in the center of the dough, brush edges with egg white
6. Enclose the filling and fold the dough into a triangle, brush the dough with egg yolk
7. Bake at 400 for 15 to 20 minutes
8. Make the glaze and top the cooled turnovers
Absolutely, bake the recipe as instructed on the packaging.
Find the recipe for sourdough puff pastry, here.
Absolutely! No need to defrost your blueberries before using them in your filling.
Yes, if you don’t want to make your own filling, feel free to use store-bought jam or preserves.
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Sourdough Blueberry Turnovers
- baking sheet
- pastry brush
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- 300 grams blueberries fresh or frozen
- 100 grams cane sugar
- 10 grams cornstarch
- 8 grams lemon juice or water
- lemon zest of 1 lemon
- 566 grams sourdough rough puff pastry
- 1 egg yolk and white separated
- 120 grams powdered sugar sifted
- 8 grams lemon juice
Click US Customary to view volume measurements
- Make the filling: Combine the filling ingredients in a small saucepan and stir until sugar and cornstarch has been completely dispersed. Heat the mixture over medium high heat until the blueberries begin to breakdown, about 15 minutes. Move the filling to a heat-proof bowl and let the mixture cool completely before using.
- Roll out the dough: Divide dough into two portions. Wrap one portion in plastic wrap and refrigerate. Place the other portion on a lightly-floured work surface. Using a rolling pin, flatten the dough out into an 8 by 11-inch rectangle.
- Cut out dough portions: Using a sharp pairing knife or pizza wheel, trim 1-inch off the edges of the dough. Measure out and cut out six 3-inch squares. Place the dough portions on a parchment-lined baking sheet. Place the baking sheet in the refrigerator.
- Prep: Preheat oven to 400 F.
- Shape turnovers: Place a tablespoon of filling in the center of each portion of dough. Brush the edges of the dough with egg white. Fold the dough over into a triangle to enclose the filling. Using a fork, seal the edges completely.
- Unwrap the remaining dough portion and repeat.
- Bake: Brush the tops of the dough with egg yolk. Bake the turnovers for 15 to 20 minutes. Transfer the baked turnovers to a cooling rack.
- Make the glaze: Combine the sifted powdered sugar and lemon juice, using a spatula or whisk stir the mixture until completely combined and smooth. Add water sparingly if you’d like to thin out your glaze.
- Serve and store: Drizzle the glaze over your turnovers and enjoy. These turnovers are best enjoyed once they have cooled slightly. Store any leftover in an airtight container at room temperature for up to 3 days.
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
- When in doubt, use weight over volume measures.
- Make sure you seal the edges of your dough completely to prevent your turnovers from leaking.
- Do not skip sifting your powdered sugar or your glaze may turn out lumpy and not smooth.