Total Time
1hr 40mins
Prep 1 hr 15 mins
Cook 25 mins

Made easy by using puff pastry.

Ingredients Nutrition

Directions

  1. Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
  2. Preheat oven to 375°.
  3. In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
  4. Fold in blueberries and vanilla; put mixture in refrigerator.
  5. Using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
  6. Whisk egg and water in a small cup.
  7. Lay a pastry square on a work surface and brush the edges with egg wash.
  8. In the center of the square, place 2 heaping tablespoons of blueberry filling.
  9. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
  10. Carefully press the edges together to seal them well with fork tines.
  11. Transfer turnovers to baking sheet lined with parchment paper.
  12. Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
  13. Bake 20-25 minutes until golden brown.
  14. Serve warm or let cool to room temperature.
Most Helpful

I followed this recipe to the "T" but when I started filling the pastries the blueberry mixture was way to juicy and I had about (4) blow outs out of the twelve. After the first batch was done, I drained the blueberries and then filled the other pastries with just the fruit without any blow outs. However, my neighbors really liked them.

plr60rgn August 22, 2009