Blueberry Turnovers

Every once in a while I try to go through our freezer and use up stuff I squirrel away in there. Yesterday I found some puff pastry and a couple of bags of blueberries that I froze last summer. I always freeze bags full of blueberries when they are in season here.  They are cheap, and great in so many things like Blueberry Quinoa Pancakes, Blueberry Buttermilk Muffins, or Banana Berry Bombs!

So frozen blueberries + puff pastry = blueberry turnovers were meant to be! Plus, they remind me of summer, which is just around the corner!  In fact, by some miracle, we are enjoying summer like weather here…it’s so fabulous!  And such a relief!

Anyhooooo, on to the recipe! These turnovers were mouthwatering good! I love turnovers, but my biggest complaint about them when you buy them pre-made, is that there is never enough filling in them.  These have filling.  Lots of yummy, sweet blueberry gooey-goodness!

Blueberry Turnovers

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• Author: Jo-Anna Rooney

Ingredients

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• 2 cups fresh or frozen blueberries (divided into 1/2 cup and 1 1/2 cups)
• 2 tbsp sugar
• 1 tbsp corn starch
• 2 tsp lemon zest
• 2 tbsp butter
• 1 inches sheet frozen puff pastry (thawed (12x12 (maybe even 1 1/2 sheets – see Tips!)))
• 1 egg
• 1 tbsp water
• extra sugar for sprinkling

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Instructions

1. Preheat your oven to 450 degrees.
2. In a sauce pan, add 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash blueberries then bring the mixture to a boil over low heat. Stir and cook until thickened.
3. Once thickened, remove from heat and add the butter and 1 1/2 cups blueberries. Stir.
4. On a lightly floured surface, roll out your pastry sheet. Cut it into 6 even squares, as shown above. OR if you are using 1/2 sheet more dough, make 9 squares (see Tips!).
5. Spoon out the blueberry mixture into the centres of the pastry squares. Then fold the dough in half and press the edges to seal them.
6. In a bowl beat together the egg and 1 tbsp water.
7. Brush the sealed pastries with the egg mixture. Then sprinkle with sugar.
8. Bake them on an ungreased cookie sheet for about 15 minutes – watch them after about 12 minutes to make sure they don’t burn. They should be golden brown when done.
9. Serve at room temperature.

Recipe adapted from Taste of Home

This is a lot of filling…it was almost too much. – – – –

Tips!

• I found that there was a lot of blueberry mixture…almost too much.  You could probably use 1/2 of a sheet of puff pastry more for these (to make 9 turnovers total).  I will next time.
• I like to keep sheets of puff pastry in my freezer, as a staple to have around.  They are useful for quick and delicious desserts!  I always buy them…maybe I should try to make my own…nah.
• You can fold the dough into squares or diagonally.  What ever you prefer.

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