Blueberry Turnovers
CATEGORIES
INGREDIENTS
- Cooking Time: 20 - 25
- Servings: 8
- 2 sheets frozen puff pastry, thawed
- 1/2 cup blueberry preserves
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1/2 teaspoon grated lemon zest
- 1 cup fresh blueberries
- 1/2 teaspoon pure vanilla extract
- 1 egg, beaten with 2 teaspoons water
- 2 tablespoons granulated sugar
DIRECTIONS
- Lightly flour a work surface.
- Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner.
- Cover with plastic wrap and chill.
- Heat the oven to 375 degrees F.
- In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
- Fold in the fresh blueberries and vanilla, and chill while you cut the dough.
- Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
- Lay a pastry square on a work surface and brush the edges with egg wash.
- In the center of the square, place 2 heaping tablespoons of blueberry filling.
- Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
- Carefully press the edges together to seal them well with fork tines.
- Transfer to the cookie sheet and keep refrigerated.
- Repeat with the remaining ingredients, placing the turnovers 1-inch apart.
- Brush the tops with the egg wash and sprinkle with granulated sugar.
- Bake until golden brown, 20 to 25 minutes.
- Serve warm or let cool to room temperature. Serve within 1 day.