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Blueberry Turnovers

 Blueberry Turnovers
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
8 ServingsPrep: 45 min. Bake: 15 min.

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

2 of 2

Blueberry Turnovers (continued)

Directions (continued)

  • 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.