Quick and easy! These blueberry turnovers, use store-bought puff pastry dough, blueberries and a delicious vanilla cream cheese filling.
I love store-bought puff pastry. Not just for it’s taste but for the fact that it is so darned easy to use and bakes up so beautifully. People will always be impressed when you pull these Blueberry Vanilla Cream Cheese Turnovers out of the oven (and we never have to tell them how easy it was!)
I had some blueberries to use up and a package of puff pastry calling to me from the freezer, so these blueberry turnovers were born. Hidden inside is a bit of vanilla flavoured cream cheese, that combines with the blueberries to make a taste a bit like a blueberry cheesecake but all wrapped up in buttery puff pastry.
These turnovers are easily adaptable to different fruits. Raspberry, apple, strawberry or peach, would all be good choices. You can just adjust the amount of sugar that you add to the fruit, depending on the sweetness of the fruit you’re using.
Cook’s Notes for Blueberry Vanilla Cream Cheese Turnovers
These turnovers are at their best within a few hours of baking. After that, they are still tasty but will not be as crispy. Raspberries, apples, strawberries, peaches or any fruit would also be great in these turnovers. Simply adjust the sugar added to the fruit according to the sweetness of the fruit.
Blueberry Vanilla Cream Cheese Turnovers
- 14 oz puff pastry frozen, thawed
- 3 oz. cream cheese softened (a little less than 1/2 a standard package.
- 5 Tbsp. granulated sugar divided
- 1 1/2 tsp vanilla or vanilla bean paste
- 2 large egg yolks divided
- 1 cup fresh blueberries or frozen, thawed
- 2 tsp. cornstarch
- 1/8 tsp. kosher salt
- Confectioners’ or raw sugar for finishing
Thaw 2 sheets of puff pastry overnight in the refrigerator or at room temperature for a couple of hours.
Position a rack in the centre of the oven and heat the oven to 375° F.
In a medium bowl, combine the cream cheese with 3 Tbsp. of the sugar, the vanilla bean seeds (or extract), and 1 of the egg yolks. Mix with a wooden spoon until well combined and smooth.
In another bowl, combine the blueberries, the remaining 2 Tbsp. of the sugar, the cornstarch and the salt and mix gently.
On a lightly floured surface, roll each pastry sheet into a 8-inch square. Cut each square into four 4x4-inch squares. (You will have 8 squares total). Arrange them on a large, parchment-lined rimmed baking sheets.
In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry square with the egg wash. Drop 1/2 Tbsp. of the cream cheese mixture in the centre of each square. Top with 1 Tbsp. of the blueberry mixture. Fold in half to form a triangle shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with raw or other coarse sugar (You can sprinkle with granulated sugar, if that's all you have around). With the tip of a paring knife, cut a steam vent in the centre of each pie.
Bake until golden-brown, about 25 minutes. Cool slightly on the baking sheets and then transfer to a rack to cool completely. Before serving, sprinkle the pies with confectioners’ sugar, if you like.
These turnovers are best within a few hours of baking, as they will get soggy eventually.