Blueberry Mango Turnovers
Simple. Flaky. Fruity. My easy Blueberry Mango Turnovers are bursting with bright summer flavours and are the perfect stress-free pastry to start your day! They are simple to make, flaky, and wonderfully sweet & tangy!
To make this recipe, you will need:
- Puff pastry (frozen)
- Blueberries (frozen or fresh)
- Mangos (frozen or fresh)
- Filling ingredients: honey, cornstarch, sugar, salt
- Egg wash: egg + water
- Coarse Sugar for topping
Let’s make my easy and delicious, Blueberry Mango Turnovers!
Blueberry Mango Filling
In a small saucepan, combine fruit (blueberries and mangos), honey, cornstarch, and water, and bring to a boil over medium heat.
Stir over heat for approximately 2-3 minutes or until fruits are glossy and slightly thickened. (note: mixture will thicken quickly – continue to stir!)
Remove from heat. Add freshly squeezed lemon juice and mix.
Place blueberry mango filling into small bowl, cover with plastic wrap (to prevent skin from forming) and let cool.
Turnovers
Preheat oven to 400F (or 375F convection bake).
Line baking pan with parchment paper. Set aside.
Place thawed puff pastry on flat surface with 1 tbsp of flour to prevent sticking.
Unfold pastry sheet and cut into 4 squares. Place puff pastry squares onto prepared baking pan lined with parchment paper.
Assembly
Add 1-2 tbsp of blueberry mango filling to the centre of each puff pastry square.
In a small bowl, whisk together egg with water to create an egg wash.
Brush egg wash over two intersecting sides of each puff pastry square and fold in half to make a triangle. Press edges together with fingers until a tight seal is formed. Crimp edges with a fork.
Create 2 slits in centre of each puff pastry triangle (note: this step allows steam to escape during baking). Add egg wash to the surface of each turnover and top with coarse sugar, as desired.
Bake pastries at 400F (375F convection bake) for ~20 min or until golden brown. Remove from oven. Let cool on baking rack.
Enjoy!
Also check out:
- {Simple & Delicious} Bakery-Style Blueberry Muffins **with streusel topping!
- Mango Lemon Squares
- {Quick & Easy} The Stress-Free Apricot Breakfast Pastry
Blueberry Mango Turnovers {Flaky & Easy}
Ingredients
Turnovers
- 1 sheet Frozen Puff Pastry thawed
- 1/2 – 3/4 cup (85g-125g) Frozen (thawed) or fresh Blueberries
- 1/2 cup (85g) Frozen (thawed) or fresh Mangos cut into chunks
- 2 tsp Cornstarch
- 2 tbsp Honey (or granulated sugar)
- 1/4 cup (60ml) Water
- 1 tsp Lemon Juice fresh
Egg Wash
- 1 Egg large
- t tbsp Water
Topping
- 1 tbsp Demerara Sugar (or other course sugar)
Instructions
Blueberry Mango Filling
- In a small saucepan, combine fruit (blueberries and mangos), honey, cornstarch, and water, and bring to a boil over medium heat.
- Stir over heat for approximately 2-3 minutes or until fruits are glossy and slightly thickened (note: thickening will occur quickly, don't forget to stir frequently to prevent thickened lumps).
- Remove from heat. Add freshly squeezed lemon juice and mix.
- Place blueberry mango filling into small bowl, cover with plastic wrap (to prevent skin from forming) and let cool.
Turnovers
- Preheat oven to 400F (or 375F convection bake).
- Line baking pan with parchment paper. Set aside.
- Place thawed puff pastry on flat surface with 1 tbsp of flour to prevent sticking.
- Unfold pastry sheet and cut into 4 squares. Place puff pastry squares onto prepared baking pan lined with parchment paper.
Assembly
- Add 1-2 tbsp of blueberry mango filling to the centre of each puff pastry square.
- In a small bowl, whisk together egg with water to create an egg wash.
- Brush egg wash over two intersecting sides of each puff pastry square and fold in half to make a triangle. Press edges together with fingers until a tight seal is formed. Crimp edges with a fork.
- Create 2 slits in centre of each puff pastry triangle (note: this step allows for steam to escape during baking). Add egg wash to the surface of each turnover and top with coarse sugar, as desired.
- Bake pastries at 400F (375F convection bake) for ~20 min or until golden brown. Remove from oven. Let cool on baking rack.
- Enjoy!
Video
Notes
- Want to try this recipe with other summer fruit!? Great Idea! These pastries also turn out wonderfully with raspberries, and blackberries
- Looking for a substitute for honey? Try this recipe with maple syrup or date syrup!
