Blueberry Almond Turnovers Recipe
Nancy Piran | The Bitter Side of SweetBlueberry Almond Turnovers are super simple to whip up for a weekend breakfast. Fresh blueberries make them amazing.
Have you ever been blueberry picking? I would love to say that I have but sadly I have not.
I wouldn’t even know where to begin to look to pick blueberries. Normally you can drive to certain places and see signs for pick your own strawberries, but not too many times have I seen pick-your-own blueberries.
There is a large blueberry farm that I pass by when driving in Ohio, heading home to North Carolina. It is always closed, so I never have any luck stopping there to check things out.
Blueberries just so happen to be one of my favorite fruits. I would say, definitely in the top five for sure!
With the abundant amount of blueberries that you can find right now I bet you have plenty to make recipes like this Blueberry Cream Cheese Danish or Slow Cooker Blueberry Cobbler! Oh my, they sound good!
So, because we are at the height of blueberry season I decided to make these Blueberry Almond Turnovers! I have made turnovers plenty of times and something I like to do is use whatever fruit is in season.
That is the beauty of making them! I do not have to look very far for the ingredients!
To make turnovers, it is pretty simple. I always start with puff pastry because you know I have a thing for it!
Second, I make sure my puff pastry is thawed out. It doesn’t do too well, in my opinion, if it is still to frozen.
For the filling, I actually made a blueberry compote, but I used honey instead of sugar. I like the flavor better when the blueberries are paired with honey instead of granulated sugar.
Tell me, what flavor turnovers would you make? I enjoyed making these Orange Cranberry Turnovers and these Pumpkin Pie Turnovers!
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Blueberry Almond Turnovers Recipe
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Ingredients
- 1 cup Fresh Blueberries
- 1/4 cup Water
- 4 tablespoons Honey
- 1 sheet Puff Pastry, thawed
- 1/4 cup Slivered Almonds
- 1 Egg, plus water to make egg wash
- Powdered Sugar, for topping
Directions
- Preheat oven to 400°F. Line baking sheet with parchment paper, set aside.
- In small pot add blueberries, water and honey. Stir and allow to come to a boil.
- Continue to boil for 10 minutes. Cool completely.
- Roll out puff pastry. Cut into 6 equal squares. Transfer to baking sheet.
- Evenly divide blueberry sauce slightly off-center in each square.
- Top with slivered almonds.
- Fold the turnovers in half diagonally, to create triangular turnovers. Press the edges with a fork to seal.
- Brush with egg wash. (mixture of egg and water beaten together)
- Bake turnovers for 25 minutes or until golden brown.
- Remove from oven and place on cooling rack. Allow to cool for 5 minutes.
- Sprinkle with powdered sugar. Serve and ENJOY!
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- Published:
- Author:
- Nancy Piran
- Cooking Method:
- Baking
- Cuisine:
- Blueberries
- Category:
- Puff Pastry
- Tags:
- Puff Pastry, Breakfasts, Brunches, Baking, Baked, Blueberries, Almonds, Sauces, Family Meals and Snacks
- Related Recipes:
- Puff Pastry Recipes, Breakfast Recipes, Brunch Recipes, Baking Recipes, Baked Recipes, Blueberry Recipes, Almond Recipes, Sauce Recipes, Family Meals and Snack Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Nancy Piran
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Nutrition Facts
Amount Per Serving
