Red, White and Blueberry Turnovers

Fun for Fourth of July…or anytime!

What would summer be without Fourth of July celebrations? Cookouts, picnics, parades, and, of course, fireworks…everything this birthday party should have! Including the perfect turnovers.

But with all the activities going on this time of year who has time to make fancy pastries? You do! With this simple recipe you can create these beautiful Red, White and Blueberry Turnovers that are perfect for your July Fourth fun (or any time) in just thirty minutes!

Homemade Taste In Half the Time

I love to make desserts from scratch when time allows. But you can get delicious, homemade taste in less time when you “spice up” your shortcuts!

These turnovers use frozen puff pastry dough and canned cherry pie filling (or this Spiced Cherry Compote if you want to make some ahead and keep in the freezer or fridge) to make this a dessert you can create anytime! Fresh blueberries and a pop of lime and basil will brighten your flavors, and no one will guess you didn’t slave over these!

The cherry pie filling is sweet and tart and it will thicken the blueberry juices as the berries pop during baking. The lime adds a slight citrus kick to contrast the sweetness, and the basil is an unexpected hint of herbaceousness.

Putting These Turnovers Together

Allow your puff pastry dough to thaw according to directions. I usually just put mine in the refrigerator the night before. When you are ready to put the turnovers together, unwrap the dough sheets and lightly roll each into a 12″ x 12″ square. Cut each square into four 6″ x 6″ squares.

Mix the cherry pie filling (or compote) and the blueberries together. No additional sugar or corn starch are needed because the pie filling adds enough sweetness and thickness to hold up the blueberries. Add the lime juice and chopped basil and mix well.

Place a heaping 1/8 cup (or two heaping tablespoons) of the mixture on each square, just slightly off center for folding.

Lightly brush egg wash on the edge of each square and fold one corner to the opposite corner to make a triangle. Gently press the edges together to seal; you can add a decorative crimp to the edges if you want. You can also cut a shape into the top of each square before folding if you want to make them a little more fancy.

Place each turnover on a cookie sheet sprayed with non-stick spray or lined with parchment paper. Lightly brush the top of each with the remaining egg white. Bake at 375 degrees for 20 minutes, until the turnovers are golden brown. Remove to a wire rack to cool.

The Finishing Turnover Touch

You will probably get some filling leakage, but I think that adds to the charm of these lovely turnovers! When they are completely cooled, just drizzle the icing over them and they are ready to serve!

Sweet, tart, crispy…bursting with brightness and completely portable! What more could you want in a Fourth of July dessert? You can make these with so many other fillings too. What would you fill your turnovers with? Share your thoughts in the comments below! And if you haven’t joined us yet, take a minute to subscribe to the newsletter so you don’t miss anything!

Have a great Fourth of July and come back soon!

Michele

Print

Red, White and Blueberry Turnovers

Sweet, tart cherries and juicy blueberries with a bright pop of citrus wrapped in a golden, flaky puff pastry! A sweet taste of summer you can carry in your hand!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Servings 8 servings

Author Michele

Ingredients

• 1 pkg frozen puff pastry – thawed according to box directions
• 1 1/2 cups cherry pie filling or cherry compote
• 2 cups fresh blueberries can used canned
• 1 lime – juiced and zested
• 1 tbsp chopped fresh basil
• 1 egg white

Icing

• 1 1/2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla

Instructions

1. Preheat oven to 375 degrees

2. Unwrap both sheets of thawed pastry dough. Roll each sheet into a 12" x 12" square. Cut each square into four 6" x 6" squares.

3. In a medium bowl, combine cherries, blueberries, lime juice and zest, and basil. Mix well. Place a heaping 1/8 cup (or two heaping tablespoons) of fruit on each square, slightly off-centered for folding the dough over.

4. Mix egg white with one tablespoon of water. Brush the edges of the first square with the egg wash so they will stick together. Fold one corner straight across to the opposite corner to make a triangle. Gently press the edges all the way around, adding a decorative crimp if desired. Repeat with the remaining 7 squares.

   

5. Place the turnovers on a baking sheet sprayed with non-stick spray or lined with parchment paper. Brush the tops of each turnover with the remaining egg white.

6. Bake at 375 degrees for 20 minutes, or until the turnovers are a golden brown color.

7. Remove to a baking rack to cool. Allow to cool completely before icing.

Icing

1. In a small bowl, mix powdered sugar, milk, and vanilla together until the glaze forms. Drizzle over the top of the cooled turnovers.