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Easy Blueberry Turnovers (Dairy Free)
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5 from 4 votes

Easy Blueberry Turnovers (Dairy Free)

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.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Servings: 12
Author: Bailey


  • 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)
  • 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.