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Blueberry Turnovers

Name: Blueberry Turnovers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 2 cups fresh or frozen blueberries, divided; 2 tablespoons sugar; 1 tablespoon cornstarch; 2 teaspoons grated lemon zest; 2 tablespoons butter; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; 1/2 cup confectioners' sugar; 1 tablespoon 2% milk

7 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 15 min.

Makes

8 servings

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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Ingredients

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

Directions

Preheat oven to 450°. 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 until thickened, 1-2 minutes. 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 until golden brown, 12-15 minutes. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 turnover: 400 calories, 20g fat (6g saturated fat), 31mg cholesterol, 235mg sodium, 51g carbohydrate (14g sugars, 5g fiber), 6g protein.