- 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
Preheat oven to 375 degrees.
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.
Add the remaining one cup of fresh blueberries with the vanilla extract and mix well. Allow to cool.
Roll out each sheet of puff pastry into a square.
Cut each sheet into 6 smaller squares.
Place a tablespoon of blueberry filling in the center of each small square and brush the edges with egg wash.
Fold over to make a triangle, pressing the air out.
Place each turnover on a parchment paper lined baking sheet leaving a few inches of space between them. They will puff up while baking.
Press the edges down with a fork to seal and create a decorative border.
Make a small slit on top of each turnover so that the steam can escape during baking.
Brush with egg wash.
Bake for 25-30 minutes or until puffy and golden brown on top.
Allow to cool and dust with confectioner's sugar.
Enjoy! They taste extra yummy with a scoop of vanilla ice cream 🙂