Blueberry Turnover
Ethan's favorite.
Ingredients
| Ingredients | |
|---|---|
| 2 C | fresh or frozen blueberries, divided |
| 2 T | sugar |
| 1 T | cornstarch |
| 2 tsp | grated lemon peel |
| 2 T | butter |
| 1 pkg | puff pastry, thawed (~ 1 lb) "I find frozen puff pastery at the grocery - Fred Meyer store" |
| 1 | egg |
| 1 T | water |
| ½ C | confectioners' sugar |
| 1 T | 2% milk |
Preparation
- Ccombine 1/2 cup blueberries, sugar, cornstarch and lemon peel in a saucepan. 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.
- Alternative Filling: Blueberry Turnover Filling
- On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four 6" 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.