Puff Pastry Blueberry Turnovers
Puff Pastry Blueberry Turnovers
Course: DessertCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
1 package (2 sheets) frozen puff pastry, thawed
For blueberry filling:
2 cups frozen blueberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
For egg wash:
1 egg beaten
1 teaspoon water
For lemon glaze:
½ cup powdered sugar
1 tablespoon lemon juice
Directions
- Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside
- To make filling:
- In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch
- Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens
- Remove from the heat and let cool
- Unroll the two sheets of puff pastry onto a lightly floured surface
- Cut into 8 squares (4 from each dough)
- Spoon 1 tablespoon of blueberry filling onto the center of each square
- In a small bowl whisk the egg and water and lightly brush the edges of each square with egg wash and fold in half to create a triangle
- Use a fork to press and seal the edges of each turnover together
- Place the turnovers on the prepared baking sheet
- Brush the top of each turnover with more egg wash
- Bake for 15 to 20 minutes until the turnovers are puffed and golden brown
- Remove from oven and set aside to cool
- To make the glaze:
- In a small bowl whisk together powdered sugar, lemon juice until smooth
- Drizzle over cooled turnovers
- Serve