Blueberry 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.
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