simple blueberry turnovers
Happy Monday! I’ve been a little absent on the blogging front lately because I’ve been super busy at work for the last few weeks, but I’m back with a fun recipe to share today! These blueberry turnovers are super tasty and super easy to make. I’m going on a little overnight vacation with the family today to Bear Lake and wanted to make a snack that would be fun to take on the road but would also use up some blueberries I had in the fridge that were threatening to go south. I had an extra sheet of puff pastry in the freezer, and voila! So simple and so delicious!
If you don’t have any fruit on hand, you’re welcome to use pie filling, but I love how fresh they taste with the sweet and slightly tart blueberries. The filling comes together in just a few minutes and could not be easier to make. I love the layers of flaky puff pastry contrasted with the warm and gooey blueberry filling. I’m sure they would be wonderful plain, but I thought it might be fun to jazz them up a little with a lemon glaze, and it made for a great combination of flavors!
Simple Blueberry Turnovers
1 sheet of puff pastry, thawed
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon corn starch
1/4 cup water
1 tablespoon lemon juice
1-2 teaspoons milk
1 cup powdered sugar (more or less as needed)
Preheat the oven to 400. Line a baking sheet with parchment or spray with cooking spray. In a small saucepan, combine the blueberries, sugar, water, and corn starch, and heat until simmering. Simmer, stirring frequently, until thickened. Remove from heat and let cool. Cut the puff pastry into six equal sized rectangles, and roll each out into a square shape. Put 1-2 tablespoons of filling in the center of each square, and fold in half to make a triangle. Pierce the top with a fork to let steam escape. Place on the baking sheet and repeat with remaining squares of dough. Bake 15-20 minutes or until lightly browned, then let cool. While the turnovers are cooling, whisk together the lemon juice, milk, and powdered sugar, adding more or less to reach desired consistency. Pour the glaze into a plastic bag or piping bag, snip a small piece off the corner of the bag, and drizzle over the turnovers. Let harden and enjoy!
Oh yum!!! I must make these!!!!
I'm totally making these!!!! Except I didn't have blueberries, so I went ahead and mixed raspberries, oranges, a small bit of lemon juice and some vanilla when I did the mix, instead. It came out so yummy!
A very east recipe. Mine came out delicious. I bought pre cut pastry dough which saved on time. I mistaking added a tablespoon or 2 of lemon juice to the compote and it actually made the filling more vibrant. after assembling, I felt the 2 tablespoons of filling was a bit excessive and made them hard to seal, on the second batch I used a little less and they came out very clean with less leaks…regardless, they were scrumptious!
Can u use pie crust to make these