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Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside.
In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch.
Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens.
Remove from the heat and let cool.
Unroll the two sheets of puff pastry onto a lightly floured surface.
Cut into 8 squares (4 from each dough).
Spoon 1 tablespoon of blueberry filling onto the center of each square.
In a small bowl whisk the egg and water and lightly brush the edges of each square with egg wash and fold in half to create a triangle.
Use a fork to press and seal the edges of each turnover together.
Place the turnovers on the prepared baking sheet.
Brush the top of each turnover with more egg wash.
Bake for 15 to 20 minutes until the turnovers are puffed and golden brown.
Remove from oven and set aside to cool.
In a small bowl whisk together powdered sugar, lemon juice until smooth.
Drizzle over cooled turnovers.