These dairy free blueberry turnovers are crispy and flaky on the outside, with a warm, creamy filling on the inside. They have a buttery croissant-like texture without dairy and are simple enough for any novice baker to prepare. Serve them for brunch, a special breakfast, or as a fruit-filled treat any time of day.
Although these turnovers look like a bakery item, they are straightforward to make at home. The combination of a tender vegan cream cheese filling and a bright berry mixture yields a balanced flavor—tangy, sweet, and satisfying. Follow the tips below to avoid common pitfalls like overfilling or overbaking.
How to sweeten the blueberry turnovers
After baking I tested several finishing options. Brushing or sprinkling with a touch of honey, coconut sugar, or powdered sugar all worked well. Each adds a slightly different finish: honey gives a glossy, sweet glaze; coconut sugar adds a subtle caramel note; powdered sugar creates a light, classic dusting. Choose the sweetener you prefer or use what you have on hand.
Tips for the cream cheese filling
If you are not dairy-free, regular cream cheese works fine. For a dairy-free version there are several good vegan cream cheese brands available. If brand names are not accessible near you, choose any plant-based cream cheese labeled for spreading and baking; a firmer variety that holds its shape is best for the filling. The filling combines softened cream cheese with a little sugar, lemon zest and egg yolk for structure and richness.
Easy Blueberry Turnovers Tips
- Do not overfill the turnovers – Add a moderate amount of filling to the center of each pastry round. Overfilling will cause leakage while underfilling will leave the turnovers lacking filling. Aim for a balanced center.
- Choose dairy free puff pastry sheets if needed – If you want the recipe fully dairy free, verify puff pastry packaging and choose a dairy-free brand in the freezer aisle.
- Do not overcook them – Ovens vary. Bake until golden brown and check a few minutes earlier if your oven runs hot.
- Use parchment paper – Line the baking tray with parchment to catch any filling that leaks and to prevent sticking.
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Easy Blueberry Turnovers (Dairy Free)
Ingredients
- 3 puff pastry sheets (thawed) — be sure they are dairy free if needed
- 3 oz vegan cream cheese, softened
- 1/4 cup coconut sugar, divided
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 egg yolk (discard the white)
- 1/8 tsp salt
- 1 whole egg for egg wash
- 1 tbsp water
- 2 tsp arrowroot or cornstarch
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine the blueberries, raspberries, half of the coconut sugar, arrowroot (or cornstarch), and lemon juice. Stir gently to coat and set aside so the juices begin to release.
- In a separate bowl, mix the softened cream cheese with the remaining coconut sugar, lemon zest, vanilla extract, egg yolk and salt until smooth.
- Lightly dust your work surface with flour (gluten-free or regular as needed). Roll one puff pastry sheet at a time just enough to slightly thin it.
- Use a 4–5 inch round cutter or a small bowl to cut circles from the pastry. You should get about four circles per sheet; re-roll scraps to cut additional rounds so dough isn’t wasted.
- Place a dollop of the cream cheese mixture in the center of each pastry round, then top with a spoonful of the berry mixture. Brush the edge of each round with egg wash, fold into a half-moon and crimp the edges gently with your fingertips to seal.
- Brush the tops of the turnovers with the egg wash and cut a small slit in the top of each to allow steam to escape. Bake for about 20 minutes or until golden brown. Remove from the oven and let cool slightly before finishing with a dusting of powdered sugar, a drizzle of honey, or a sprinkle of coconut sugar if desired.
Nutrition information, when provided, is an approximation and should be used as a general guideline only.
Additional Info
Author: Bailey Rhatigan
Prep Time: 15 minutes · Cook Time: 20 minutes · Course: Breakfast · Cuisine: American · Servings: 12 · Keyword: dairy free