Blueberry Turnovers

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READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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