Blueberry Turnovers

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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.


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