These dairy free blueberry turnovers are crispy, flaky and buttery on the outside like a croissant and creamy, warm and flavorful on the inside. They are so easy, any novice baker can whip them up.
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These turnovers will really impress your brunch guests or family. They appear to be difficult to make but rest assured even if you are a novice baker you will be able to whip these dairy free berry turnovers up in no time.Jump to Recipe
Blueberry Turnover Tips:
- Do not over fill the turnover– you want to be sure you get the perfect amount in the middle of the turnover. If you overfill them it will leak out. However if you don’t fill them enough it will basically be a croissant with no filling. so be mindful of the middle
- Make sure you buy dairy free puff pastry sheets – if you are making these berry turnovers dairy free. You can find them in the freezer aisle. Read the label!
- Do not over cook them – keep a close eye on them! All oven temps vary a little so what works for me may not work for you by the minute.
- Do not skip the parchment paper – The parchment paper will be very handy should your turnover leak out while baking in the oven.
How to sweeten the blueberry turnovers
I had a lot of filling left over so I was able to experiment with sweetening the turnovers after they were out of the oven. I tried them with honey, coconut sugar and then with the standard powders sugar. All three options were equally delicious in my opinion so feel free to sweeten with whatever you fancy!
Cream cheese filling
If you aren’t dairy free, any cream cheese will do. If you are dairy free then there are a few great options to use for the filling. I know of three great vegan cream cheese brands. The most affordable of the three is Tofutti. For this particular recipe I used Kite Hill, another great brand. If you can’t find either then you can also look for Miyokos.
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Easy Blueberry Turnovers (Dairy Free)
- 3 puff pastry sheets (thawed) Be sure they are dairy free!
- 3 oz vegan cream cheese, softened
- ¼ cup coconut sugar
- ½ tsp vanilla extract
- ½ tsp lemon zest
- 2 tbsp lemon juice
- ½ cup blueberries
- ½ cup raspberries
- 1 egg yolk (discard the white)
- ⅛ tsp salt
- 1 whole egg (egg wash)
- 1 tbsp water
- 2 tsp arrowroot or cornstarch
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
- In a bowl add the fruit and half of the coconut sugar, arrowroot, lemon juice. set aside.
- In a separate bowl mix together cream cheese, lemon zest, the remaining half of coconut sugar, vanilla, and egg yolk.
- Be sure to dust your work station with some flour (gf or regular) just enough that your rolling pin won't stick to the dough. Roll puff pastry one sheet at a time just a little to thin.
- Use a 4 to 5' round cutter (I used a small pyrex). Cut about 4 circles out of each puff pastry sheet. You can roll out the leftovers and get a few more cutouts so it doesn't go to waste!
- Add a dollop of cream cheese mix to the center of each puff pastry round. Add berry mixture on top of the cream cheese mixture. Brush the edges of the circle with egg wash and fold together pinching lightly with fingertips. They should look like half moons.
- Brush the tops with the egg wash and make a small little slice in the top to let it breath in the oven. Bake for about 20 minutes or until the tops are golden brown. Once they have cooled for a little add powdered sugar or honey.