This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Jul 5, 2023

Blueberry Lemon Turnovers

These blueberry lemon turnovers are the perfect summer treat. You can serve them either for breakfast or dessert.... or both! 

Blueberry Lemon Turnovers on plates.

These blueberry lemon turnovers are like pie in pastry form. They are perfect for portable summer treats, and the melding of the blueberry filling and lemony mascarpone is wonderful. 

If you're adventurous, you can make your own puff pastry dough. You can also do like I did, and use store bought puff pastry.  There's nothing wrong with that! I've done both, but the qualify of store bought puff pastry is pretty wonderful and saves tons of time. 

Blueberry Lemon Turnovers with glaze and blueberries.

Once you've mastered the basics of this recipe, you can definitely substitute strawberries, raspberries, or blackberries for the filling. 


For the blueberry filling, you just need the blueberries, some sugar, lemon juice, vanilla, and a pinch of salt. 

For the mascarpone filling, you need the mascarpone, granulated sugar, and lemon zest. 

You'll also need a package of puff pastry. I've actually found puff pastry in five inch squares at local specialty markets, but the sheets of puff pastry are easy to cut and use. 

To glaze the turnovers, mix some confectioner's sugar with some fresh lemon juice and drizzle it over the baked and cooled pastries. 

Blueberries and Lemon Mascarpone Turnovers on a baking sheet.

How to Make These Puff Pastry Turnovers:

First, thaw the puff pastry. You can do this either at room temperature or in the refrigerator. I typically thaw it at room temperature for about 10 minutes, and then move it to the refrigerator while working on the fillings so the pastry doesn't get sticky. 

While the puff pastry is thawing, make the blueberry filling. Combine the blueberries, lemon juice, sugar, vanilla, and cornstarch in a sauce pan and cook until the blueberries have broken down and the sauce has thickened. 

Next, mix the mascarpone, sugar, and lemon zest and set it aside. 

To assemble the turnovers, cut your puff pastry into five inch squares and then cut each square diagonally to make two triangles. 

Puff Pastry Dough with Lemon Mascarpone on top before baking.

Place half of the triangles onto a parchment lined baking sheet and dollop the tops with two teapoons of the mascarpone. 

Next, top the mascarpone with a heaping tablespoon of the blueberry mixture. Top with another puff pastry triangle and crimp the edges with a fork. 

Puff Pastry Dough with Blueberries and Lemon Mascarpone sauces on top.

You will need to freeze the assembled turnovers for fifteen minutes before baking. 

Finally, brush the tops with an egg wash, cut tiny slits on top to vent, and bake the turnovers for about 25 minutes. When they have cooled, drizzle with a lemon glaze. 

Equipment You May Need:

I used two quarter sheet pans for baking rather than a half sheet pan, mostly because you need to freeze the pastries for fifteen minutes before baking, and a half sheet pan won't fit in the freezer. Two quarter sheet pans are equal to a half sheet pan and two will fit on a single oven rack together. 

I also love using small silicone spatulas for scraping gooey ingredients like the fillings onto the pastry after measuring. 

Other than that, you just need a small saucepan, a small mixing bowl, pastry brush, small whisk, measuring spoons, and perhaps an offset spatula for spreading the filling. 

Blueberry Lemon Turnover on a stack of plates.

Recipe Variations:

You can fill these with your favorite fruit pie filling. Blackberry or a mixed berry filling would be delicious. 

While I used fresh blueberries, frozen blueberries would work just fine too. 

If you can't find mascarpone, you can easily substitute cream cheese instead. 

If you're adventurous, try using the blueberry filling recipe in kouign amann, an amazing Breton treat made from sugared laminated dough. Making them is a challenge worth trying. 

Blueberry Lemon Turnover cut in half.

Make-Ahead and Storage: 

These turnovers are best the day they are made. If you want to make them in advance, once they've cooled, wrap them individually in plastic and freeze them.

When you are ready to serve them, reheat them in a 350 degree F oven for about five to seven minutes and then drizzle with the icing and serve. 

If you've already iced them and have some leftover, store them in an airtight container at room temperature and reheat them in the toaster oven at 350 degrees F. They'll still be delicious. 

Two Blueberry Lemon Turnovers in a bowl.

More Blueberry Recipes You May Also Enjoy:

Roasted Blueberry Pull-Apart Loaf - this has been my most popular recipe for several months!

Blueberry Lemon Ricotta Tea Cake - my second most popular recipe for the last six months. 

Blueberry Barbecue Sauce.

Cinnamon Blueberry Multigrain Bread.

Blueberry Mini Pies.

Foodie Extravaganza - Where we celebrate national food holidays!

July is National Blueberry Month - check out everyone's recipes using blueberries. 

Blueberry Lemon Turnovers on a stack of plates.

Blueberry Lemon Turnovers

Blueberry Lemon Turnovers
Yield: 6 Turnovers
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 25 MinInactive time: 20 MinTotal time: 1 H & 5 M
These blueberry lemon turnovers are the perfect summer treat. You can serve them either for breakfast or dessert.... or both!


For the Blueberry Filling
  • 160 grams (1 1/4 cups) fresh blueberries
  • 75 grams (heaping 1/3 cup) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
For the Mascarpone Filling
  • 57 grams (1/4 cup) mascarpone cheese, room temperature
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon lemon zest
For the Glaze
  • 30 grams (1/4 cup) confectioners' sugar
  • 1 teaspoon fresh lemon juice, plus more as needed
For the Turnovers
  • About 1 1/2 sheets (12 ounces) of prepared puff pastry. You will need six 5-inch by 5-inch squares.
  • All of the blueberry and mascarpone fillings
  • 1 egg
  • 1 tablespoon water
  • All of the glaze


To Make the Blueberry Filling
  1. Place all of the ingredients into a small saucepan and cook over medium heat, stirring regularly, until the blueberries begin to burst and the mixture comes to a boil.
  2. Lower the heat to simmer and cook for about five minutes, until the mixture thickens. Cool completely.
To Make the Turnovers
  1. Heat your oven to 400 degrees F. with a rack in the middle. Line one half sheet pan or two quarter sheet pans with parchment paper.
  2. Whisk together the mascarpone ingredients in a small bowl.
  3. Lightly roll out the puff pastry dough to about 1/8 inch thick. Cut the puff pastry into six 5-inch squares. Then cut the squares on the diagonal into triangles.
  4. Place half of the triangles on the baking sheet(s). Dollop two teaspoons of the mascarpone mixture onto the puff pastry, and top it with a heaping tablespoon of the blueberry filling.
  5. Whisk together the egg and water for the egg wash and brush some around the edges of the bottom triangle with a pastry brush.
  6. Top with the rest of the dough triangles and press the edges together with the tines of a fork.
  7. Place the baking sheet in the freezer for 15 minutes, until firm.
  8. When ready to bake, brush the tops of the turnovers with the egg wash and, using a sharp paring knife, cut three small slits on top for steam to escape.
  9. Bake the turnovers for 10 minutes and then reduce the oven temperature to 375 degrees F and bake for an additional 15 minutes, until golden. Cool the turnovers on the pan for 10 minutes, and then move them to a wire rack to continue to cool.
  10. Mix the glaze ingredients and drizzle over the turnovers. Serve.

Nutrition Facts



Fat (grams)

28 g

Sat. Fat (grams)

9 g

Carbs (grams)

53 g

Fiber (grams)

2 g

Net carbs

51 g

Sugar (grams)

23 g

Protein (grams)

6 g

Cholesterol (grams)

37 mg
turnovers, pastry, blueberries
dessert, breakfast
Did you make this recipe?
Tag on instagram and hashtag it #karenskitchenstories

Recipe adapted from Bake from Scratch Magazine, July/August, 2023. In the magazine, there's a great recipe for rough puff pastry along with four amazing recipes for using it. I'm a subscriber and love every issue. 

Would you like to comment?

  1. Lemon and Blueberries is such a great flavor combination. I agree about the puff pastry. I enjoy making my own during long winter days when you are stuck inside but this time of year I will always opt for frozen.

  2. I'd have loved them with just blueberry filling but that mascarpone puts these over these over the top! 😍 Ready made puff pastry all the way, especially when I can find an all-butter version!

    1. I can usually find all butter at Danish or Middle Eastern markets. So good!

  3. Love these buttery blueberry turnovers!

  4. The perfect flavor combo for a summer treat. And I love how easy they are to make!


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.