If breakfast pastries are your thing then these Blueberry Almond Turnovers are for you! This delicious turnover recipe is made with refrigerated crescent roll dough a super easy breakfast treat!

These blueberry almond turnovers couldn’t be more simple to make. The recipe starts with a simple tube of refrigerated crescent roll dough and store-bought blueberry cream cheese, and turns these ingredients into a breakfast recipe that’ll rival your local pastry shop!

BLUEBERRY ALMOND TURNOVERS
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Growing up in South Dakota we didn’t have a huge variety of fruit. We could get strawberries pretty easily, as they grew locally, but blueberries were a pretty rare berry that was especially hard to come by. We could get them frozen at the grocery store, but it wasn’t quite the same as fresh, delicious blueberries.

Now that I live in a suburban area of Northern Virginia, fruits and vegetable are readily available at a multitude of grocery stores and farmers markets nearly all year long. As soon as I see those beautiful, fresh blueberries I often get as much as I can carry – perhaps I’m making up for the fruit I didn’t get in my childhood. One of the first things I made with this season’s fresh blueberries are these amazing blueberry turnovers!

You’ll begin by rolling out the dough and separating into individual triangles – the dough will likely already be perforated making this job especially easy. Spread about a tablespoons worth of cream cheese onto the center of each piece triangle. Then, sprinkle each piece of dough with blueberries and slivered almonds. Fold over to create the turnover. Sprinkle the top of each turnover with a dusting of turbinado sugar. You can certainly use regular granulated sugar for this step, but the turbinado sugar creates a great texture on the top of each pastry.

Once these beauties bake in the oven, about 15 minutes or so, you’ll want to glaze with a simple almond icing. I love adding a bit of almond extract to drizzle over the top of these turnovers, as it really brings together the flavors of the almonds and blueberries together in every bite. Drizzle the turnovers while they’re still warm, and serve right away. An amazingly simple breakfast treat that goes wonderfully with your morning coffee or tea.

Want more blueberry breakfast recipes?

Tools used to make this Blueberry Almond Turnover recipe

Silicone mat: I use a silicone mat on my baking sheet practically everytime I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.

Baking sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.

Mixing bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!

Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.

Blueberry Almond Turnovers

If breakfast pastries are your thing then these super easy blueberry turnovers are for you! Made with some shortcuts, this delicious turnover recipe is made with refrigerated crescent roll dough and just a few other ingredients. An amazing breakfast treat!

Print Recipe Rate Recipe

Course: Breakfast

Cuisine: American

Servings: turnovers

Calories: 310kcal

Author: Erin Indahl-Fink @ Delightful E Made

Ingredients

12 oz tube, crescent roll dough
1 c. blueberries fresh or frozen
4 oz. 1/2 container blueberry cream cheese
¼ c. sliced almonds
1 Tbsp. turbinado sugar

For Glaze:

½ c. powdered sugar
1 Tbsp. milk
½ tsp. almond extract

Instructions

Preheat oven to 350 degrees.
On a baking sheet lined with a silicone baking mat or parchment paper, lay out the crescent dough, by separating into individual triangles.
On each piece of dough, spread about 1 tablespoon of the cream cheese in the center of the dough. Top with about 6-8 blueberries, and a sprinkling of almonds. Loosely fold each triangle in half. Sprinkle each turnover with a small amount of the turbinado sugar.
Bake at 350 degrees for 14-16 minutes or until turnovers are golden brown.
Mix glaze by stirring together the powdered sugar, milk and extract. Stir until smooth.
While the turnovers are still warm, drizzle with the glaze. Serve right away.

Nutrition

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I hope this recipe inspires you to enjoy some fresh, seasonal blueberries from your supermarket or local farmers market. Fresh berries are one of the great fruits to enjoy all summer long. Cheers! ~ Erin