I chose a recipe from Taste of Home that used puff pastry this time around. It calls for cooking down some of the berries with sugar, cornstarch, and some lemon zest. This keeps the filling from becoming too runny and your turnovers from being a soggy mess. To divide the puff pastry into squares, I like to use a pizza cutter. It glides through it very smoothly.
I packed mine completely full before crimping them closed, and it lead to a little bit of the filling leaking out, but that's fine with me! Instead of the glaze I used the egg wash and sprinkled the tops with sugar before baking. Huge thanks to the Taste of Home Test Kitchen! Next up I'll be making them with some of our blackberries and switching out the zest to orange.
Blueberry Sour Cream Coffee Cake
Glazed Blueberry Banana Coconut Bread
Blueberry Romaine Salad
Baked Blueberry Ginger Pancake
- 2 cups fresh or frozen blueberries, divided
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon zest
- 2 tablespoons butter
- 1 package frozen puff pastry (17.3 ounces) thawed
- 1 large egg
- 1 tablespoon water
- 1 to 2 teaspoons granulated sugar (to sprinkle on top)
- 1/2 cup confectioners' sugar
- 1 tablespoon 2% milk
- In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries.
- Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal.
- Place on an ungreased baking sheet. Beat egg and water; brush over pastry. Sprinkle with sugar if desired, or glaze after baking.
- Bake at 450° for 15 minutes or until golden brown.
- Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.