• Prep Time: 1 hour 20 mins
  • Cooking Time: 20 mins
  • Serves: 15

Flaky Blueberry Turnovers

  • Recipe Submitted by on

 Ingredients List

  • 2 cups white whole wheat flour
  • 2 tablespoons coconut sugar
  • 1/8 teaspoon salt
  • 1 cup cold butter, cubed
  • 8 to 9 tablespoons cold water
  • 2 cups fresh or frozen blueberries
  • 1/2 cup xylitol (or granulated sugar)
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2-1/2 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract


Prepare the pastry dough: In a large bowl, toss flour, coconut sugar, and salt together until combined. With a pastry cutter, cut in butter until mixture is crumbly. Add water by the tablespoon, stirring until a soft dough forms (if dough seems too dry, add a little more water) Wrap dough in plastic wrap and chill at least 1 hour.
While pastry dough is chilling, prepare the blueberry filling: Stir blueberries, xylitol, and water together in a medium saucepan over medium-high heat until just simmering. In a separate bowl, whisk lemon juice and cornstarch until smooth. Add to blueberry mixture. Continue cooking blueberry filling over medium-high heat, until sauce is boiling and thickened. Remove from heat and cool.
Assemble the turnovers: On a floured surface, roll chilled dough out into a 1/4 in thick rectangle. Using a pizza cutter or a knife, score rectangle into 15 4x4" squares. Place 1 tablespoon blueberry filling on one end of each square and fold other side over to meet it. Pinch edges to seal and carefully place turnovers on two parchment paper-lined baking sheets.
Bake blueberry turnovers at 400F 20 minutes, or until golden-brown and blueberry filling is bubbly. Cool turnovers on a wire cooling rack 10 minutes before serving warm.

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