Ingredients for - Blueberry Turnovers
How to cook deliciously - Blueberry Turnovers
1. Stage
Preheat the oven to 450°F. In a large saucepan, whisk together 1/2 cup blueberries, sugar, cornstarch and lemon zest. Take a fork, and mash everything down. Bring the mixture to a boil over low heat. Cook and stir the mixture until it’s nice and thick, one to two minutes. Remove the saucepan from the heat. Immediately stir in the butter and remaining 1-1/2 cups blueberries. Editor’s Tip: Boiling blueberries tend to sputter and splash, so we highly recommend wearing an apron!
2. Stage
Remove the thawed puff pastry from its packaging, and gently unfold it. On a lightly floured surface, roll out each pastry sheet into a 12-inch square. Cut each section into four squares.
3. Stage
Spoon 3 tablespoons filling onto the center of each puff pastry piece. Fold the pastry diagonally in half, and press the edges to seal. Feel free to crimp the edges with a fork to really lock in the filling. Place each turnover on an ungreased baking sheet. In a small bowl, whisk together the egg and water. Brush the egg wash over each turnover using a pastry brush or your fingertips.
4. Stage
Bake the turnovers until they’re beautifully golden brown, 12 to 15 minutes. In a small bowl, whisk together the confectioners' sugar and milk until it’s a smooth glaze. Drizzle the glaze over the turnovers. Serve the turnovers warm or at room temperature.
