Blueberry Turnovers
TOTAL TIME: Prep: 45 min. Bake: 15 min.
YIELD: 8 servings.
Growing up, I loved to heat up a Pepperidge Farm blueberry tart for an after-school treat. I decided I'd try my hand at making them for my kids. I think they are really close and my kids love them. —Christine Hair, Tampa, Florida
Ingredients
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2 cups fresh or frozen blueberries, divided
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2 tablespoons sugar
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1 tablespoon cornstarch
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2 teaspoons grated lemon zest
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2 tablespoons butter
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1 package (17.3 ounces) frozen puff pastry, thawed
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1 large egg
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1 tablespoon water
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1/2 cup confectioners' sugar
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1 tablespoon 2% milk
Directions
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1.
Preheat oven to 450°. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring mixture to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and remaining 1-1/2 cups blueberries.
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2.
Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares; spoon 3 tablespoons filling into center of each. Fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
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3.
Bake for 12-15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.
Nutrition Facts
1 turnover: 400 calories, 20g fat (6g saturated fat), 31mg cholesterol, 235mg sodium, 51g carbohydrate (14g sugars, 5g fiber), 6g protein.
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