Lavender Blueberry & Ricotta Turnovers

I love baking, and there’s nothing quite like the smell of fresh pastries in the morning. Today, I want to share one of my favorite recipes: Lavender Blueberry & Ricotta Turnovers.

These flaky, sweet treats combine the delicate flavor of lavender with juicy blueberries and creamy ricotta cheese.

The lavender adds a subtle floral note that perfectly complements the tartness of the blueberries and the richness of the ricotta.

These turnovers are perfect for breakfast, brunch, or as an afternoon snack with tea. They’re easy to make and always impress my guests.

The best part?

You can prepare them in advance and bake them fresh when you’re ready to serve.

Why You’ll Love These Lavender Blueberry & Ricotta Turnovers

You’ll fall in love with these turnovers from the first bite. The combination of flavors is unique and refreshing.

The flaky pastry crust provides a satisfying crunch that gives way to a creamy, fruity filling. It’s a texture lover’s dream come true.

These turnovers are versatile. You can serve them warm for breakfast or at room temperature for an afternoon treat.


Don’t overfill your turnovers. Too much filling can make them burst during baking.

Chill the filled turnovers before baking. This helps the pastry maintain its shape in the oven.

If you’re not a fan of lavender, you can omit it or replace it with lemon zest for a different but equally delicious flavor.

The Ingredients

Puff Pastry

Puff pastry is the base of our turnovers. It provides a light, flaky texture that perfectly complements the creamy filling.

Ricotta Cheese

Ricotta adds a creamy richness to the filling. It balances out the sweetness of the blueberries and adds a lovely texture.


Fresh or frozen blueberries work well in this recipe. They add a burst of fruity flavor and a beautiful purple color to the filling.


Dried culinary lavender gives these turnovers their unique flavor. A little goes a long way, so use it sparingly.

How to Make Lavender Blueberry & Ricotta Turnovers

Prepare the Filling

Mix ricotta, sugar, and lavender in a bowl. Gently fold in the blueberries.

Cut the Pastry

Roll out the puff pastry and cut it into squares.

Fill and Seal

Place a spoonful of filling in the center of each square. Fold over to create a triangle and seal the edges.


Brush with egg wash and bake until golden brown.

What to Serve With Lavender Blueberry & Ricotta Turnovers


  • Use cream cheese instead of ricotta for a tangier flavor
  • Swap blueberries for raspberries or blackberries
  • Replace lavender with lemon zest for a citrusy twist


  • Mixing bowl
  • Baking sheet
  • Pastry brush
  • Rolling pin


Can I make these turnovers ahead of time?

Yes, you can assemble the turnovers and freeze them unbaked. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the baking time.

How long do these turnovers stay fresh?

These turnovers are best eaten the day they’re baked, but will keep for 2-3 days in an airtight container at room temperature.

Lavender Blueberry & Ricotta Turnovers

Print Recipe
Course Breakfast, Dessert
Keyword blueberry, ricotta, turnovers
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8


  • 1 sheet puff pastry thawed
  • 1 cup ricotta cheese
  • 1/4 cup sugar
  • 1 tsp dried culinary lavender
  • 1 cup blueberries
  • 1 egg for egg wash


  • Preheat the oven to 400°F (200°C).
  • Mix ricotta, sugar, and lavender in a bowl.
  • Gently fold in blueberries.
  • Roll out puff pastry and cut into 8 squares.
  • Place a spoonful of filling in the center of each square.
  • Fold pastry over to create triangles and seal edges.
  • Brush with egg wash.
  • Bake for 20 minutes or until golden brown.


Chill filled turnovers for 15 minutes before baking for best results.