These quick and easy blueberry turnovers are made with refrigerated biscuits filled with fresh blueberries, cream cheese, and blueberry jam. They cook in a jiffy and are drizzled with a sweet glaze.
Cream Cheese Filling in Blueberry Turnovers
These turnovers are filled with a sweet cream cheese filling. They are easy to make for breakfast, brunch, or dessert. They use premade refrigerated biscuits as a shortcut pastry, filled with a sweetened cream cheese mixture. Add blueberries and jam for flavor. You can substitute strawberries or blackberries and change the type of jam to match the fruit.
Use Refrigerated Packaged Biscuits for Blueberry Turnovers
The recipe is easy because it uses refrigerated biscuits for the crust. Follow the steps below for making these blueberry turnovers.
Substitute Phyllo Dough for Biscuits
If you prefer to use phyllo dough, you can substitute it for refrigerated biscuits. Thaw it before using it and cut it into squares equivalent to rolled-out biscuits. Be sure to wet the dough before sealing the turnovers.
Add a Glaze
Serve these blueberry turnovers with or without the glaze topping listed in the recipe. It is an easy glaze to make and is stirred with melted butter and drizzled on top of each turnover.
Other Blueberry Recipes You Might Like
If you like this recipe, try these. Click on each name to link to the recipe.
- Blueberry Sauce
- Blueberry Crisp
- Blueberry Galette
- No-Bake Blueberry Dessert
- Blueberry Cookie Pudding
- Blueberry Ice Cream
- Buttermilk Blueberry Muffins
- Blueberry Cream Pie
- Blueberry Dumplings
Quick and Easy Blueberry Turnovers
Ingredients
Turnovers
- (1) 8-count can Grands biscuits (or substitute another brand of refrigerated biscuits)
- (1) 8-ounce package cream cheese, softened
- ½ teaspoon vanilla extract
- ⅓ cup + 2 tablespoons granulated sugar
- 8 tablespoons blueberry jam
- 1 cup fresh blueberries
- 1 large egg, beaten with a splash of cream or milk
- ½ teaspoon cinnamon
Topping
- 1 tablespoon butter, melted
- 6 tablespoons powdered sugar
- 1 tablespoon milk
- 1 splash of vanilla extract
Instructions
Turnovers
- Preheat the oven to 350 degrees F.
- Mix the cream cheese and vanilla with 1/3 cup of sugar until smooth and creamy.
- Roll the biscuits into 4-5 inches circles. Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon in a small bowl. Sprinkle half of the cinnamon-sugar mixture on each rolled biscuit. Then divide the cream cheese mixture between them, placing a dollop in the middle. Add 1 tablespoon of blueberry jam on top of the cream cheese. Place 6-8 fresh blueberries around the cream cheese.
- Use your finger or a pastry brush to circle the outer edge of the biscuits with beaten egg. Fold over one side of the biscuit to join with the other side. Press the edges with a fork. The egg will help the seams stay sealed. Brush the tops of the pastries with the egg mixture. Then sprinkle the other half of the cinnamon-sugar mixture onto the top of the turnovers.
- Bake for 25 to 30 minutes. If the turnovers start to over-brown, place a sheet of aluminum on top for the last few minutes.
Topping
- While the turnovers bake, mix the topping by adding the sugar, milk, and vanilla to the melted butter. Stir until smooth. If too thin, add more sugar. If too thick, add more milk. Drizzle the topping over the baked turnovers. Serve immediately. Store leftovers in the refrigerator. Reheat them in the microwave for a few seconds.