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
- 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
- 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.
Originally published as Blueberry Turnovers in Complete Guide to Baking 2004, p202
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