Blueberry Turnovers
Delicate puff pastry pairs perfectly with an intensely flavored fruit filling in these surprisingly simple blueberry turnovers. One of the most delightful pastry oriented indulgences on a lazy morning has to be a tray of fresh baked turnovers alongside a good cup of coffee or tea. And the secret to achieving this sort of breakfast bliss? Frozen puff pastry.
Servings 9 turnovers
Equipment
- small heavy saucepan
- Rolling Pin
- metal baking sheet
- pastry brush
Ingredients
- 1 box (14 oz) quality frozen puff pastry (preferably Dufour) thawed according to package instructions
- 2 cups blueberries (preferably wild) either frozen or fresh
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 egg beaten
Instructions
Prepare the Filling
- In a small heavy saucepan, combine the blueberries, sugar, cornstarch, cinnamon, and lemon juice. If your blueberries are frozen, no need to thaw them before you begin. (And if your blueberries are fresh, add a tablespoon of water to help get the filling started.)
- Place the saucepan over medium low heat and stir gently as the sugar dissolves and the blueberries slowly begin to release their juice.
- Simmer, stirring occasionally, until the mixture thickens to a jammy consistency and appears glossy. This will take about 5 to 10 minutes. Set the filling aside to cool while you prepare the puff pastry.
Prepare the Pastry and Assemble the Turnovers
- Heat the oven to 400℉.
- On a lightly floured surface, unfold the thawed puff pastry sheet. Lightly flour the top and roll the pastry out into a square measuring approximately 14 x 14 inches.
- With a sharp knife or pizza wheel, cut the puff pastry into 9 equal squares.
- Place about a tablespoon of filling in the center of the first pastry square. Using one or two fingers dipped in cold water, lightly dampen the edges of the dough all around the sides. Then fold one corner of the pastry square over to the opposite corner. Press firmly, but gently, along the connecting sides to seal together the dampened edges of the pastry. Repeat with the rest of the filling and remaining pastry squares.
- Transfer the turnovers to a metal baking sheet. With a fork, press down along the connecting sides of each turnover to ensure the edges are sealed and create a decorative border.
- Beat the egg with a splash of water (or milk) and brush thoroughly over the tops of the turnovers.
- Place the baking sheet with the assembled turnovers in the refrigerator, and allow the pastry to chill and rest for 30 minutes.
- Once the pastry has rested in the refrigerator, bake the turnovers until they are puffed and deeply golden brown, about 10 to 15 minutes. (Do not be alarmed if one springs a leak...it will still be delicious.) Cool the turnovers for at least 15 minutes before serving.