Dessert

BLUEBERRY TURNOVERS

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Ingredients

  • 2 sheets of puff pastry, defrosted
  • 3 cups fresh blueberries (separate into: 2 cups and 1 cup)
  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 1 tablespoon butter
  • Zest of half a lemon
  • juice of half a small lemon
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • Egg wash: 2 egg yolks beaten with two tablespoons of milk or water
  • confectioner's sugar for dusting

Instructions

1

Preheat oven to 375 degrees.

2

Combine 2 cups of the blueberries, butter, sugar, cornstarch, lemon zest, lemon juice and salt in a small saucepan. Cook over medium heat until juices are released and the mixture thickens slightly. It will continue to thicken as it cools so be careful not to over cook.

3

Add the remaining one cup of fresh blueberries with the vanilla extract and mix well. Allow to cool.

4

Roll out each sheet of puff pastry into a square.

5

Cut each sheet into 6 smaller squares.

6

Place a tablespoon of blueberry filling in the center of each small square and brush the edges with egg wash.

7

Fold over to make a triangle, pressing the air out.

8

Place each turnover on a parchment paper lined baking sheet leaving a few inches of space between them. They will puff up while baking.

9

Press the edges down with a fork to seal and create a decorative border.

10

Make a small slit on top of each turnover so that the steam can escape during baking.

11

Brush with egg wash.

12

Bake for 25-30 minutes or until puffy and golden brown on top.

13

Allow to cool and dust with confectioner's sugar.

14

Enjoy! They taste extra yummy with a scoop of vanilla ice cream 🙂

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