Recipe courtesy of Gale Gand
Blueberry Turnovers
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 130
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 23
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
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
2 sheets frozen puff pastry, thawed
1/2 cup blueberry preserves
2 tablespoons cornstarch
2 tablespoons brown 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.