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Blueberry Turnovers Recipe

While you can make them a little in advance, these pastries are best served the day they're made.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Blueberry Turnovers Recipe

Prep: 45 min. Bake: 15 min.

Yield: 8 Servings

45 15 60

Ingredients

2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon peel
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Directions

In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. 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.
Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 401 calories, 20 g fat (6 g saturated fat), 34 mg cholesterol, 240 mg sodium, 51 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Blueberry Turnovers in Complete Guide to Baking , p202