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
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
Reviews
Used fresh berries, loved the addition of the lemon zest. I sprinkled half with raw sugar, and glazed the other half. Both were fantastic.
Super easy to make. I used frozen blueberries we had picked last summer. They were fabulous.
Delicious taste but way too runny. Used frozen berries but next time I make this I'll double the berries.
I made this the other day for my babies and I must say...Delicious!! I have recommended this recipe to every person I have spoke with since eating them:) Can't wait to try different fillings in the future.
Wonderful! Have made this several times with a few tweaks based on what I have on hand for the filling. Turns out great every time!
great flavor, I did bake it at a lower temp because it was browning too quickly. kids said "mom this is the best recipe"