Blueberry Turnovers
Flakey pastry dough is filled with gooey homemade blueberry filling and topped with a sweet vanilla glaze that make for the most delicious Blueberry Turnovers.
Servings: 6 turnovers
Ingredients
Filling
- 2 ½ cups 12 oz bag frozen blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 tbs cornstarch
- 1 tbs water
Dough
- 1 sheet puff pastry I LOVE Wewalka brand
- 1 egg
- 1 tbs water
- 2 tbs turbindo sugar or granulated sugar
Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-3 tbs cream or milk
Instructions
- Heat berries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for abut ten minutes or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.
- Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square.
- Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that's okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar.
- Preheat oven according to puff pastry's manufacturer's instructions and bake for 15-20 minutes or until light golden brown. Allow them to cool slightly.
- For the glaze, whisk powdered sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
Notes
Storage instructions: Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!