Blueberries… there’s really nothing that tastes more like summer! We went to work in the kitchen this week and decided to cook up some yummy blueberry turnovers — great for desserts or for a nice casual Saturday morning. We hope you’ll enjoy these delectable treats!
Makes: 4 servings Preheat oven to 350F
1 cup fresh organic blueberries
2 tsp cornstarch
2 Tbs brown sugar
1 sheet puff pastry
Egg wash: 1 egg yolk + 1 Tbs of water
Granulated sugar for sprinkling
2 cups confectioner’s sugar
3 Tbs fresh lemon juice
In a bowl mix blueberries, sugar, and cornstarch until the blueberries are well coated. Set aside. Meanwhile roll out the puff pastry on a flour coated cutting board and cut the sheet into 4 even squares. Spoon out 1-2 Tbs of the blueberry mixture into the center of each square and fold each over to create 4 triangles. Seal the edges of the pastry with a fork and poke 2-3 air vents in each. Brush turnovers with egg wash and sprinkle with granulated sugar. Place turnovers on parchment paper lined baking sheet and bake for 22-25 minutes until golden brown. Remove and let cool for 5 minutes. Meanwhile in a separate bowl mix together confectioner’s sugar and lemon juice to create glaze. When turnovers are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.