Blueberry Turnovers

While you can make them a little in advance, these pastries are best served the day they're made. From Taste of Home Test Kitchen: Greendale, Wisconsin. Recipe published in Complete Guide to Baking.

Yield: 8 servings
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Ingredients

  • 2 cup(s) fresh or frozen blueberries, divided
  • 2 tablespoon(s) sugar
  • 1 tablespoon(s) cornstarch
  • 2 teaspoon(s) grated lemon peel
  • 2 tablespoon(s) butter
  • 1 package(s) (17.3 ounces) frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon(s) water
  • 1/2 cup(s) confectioners' sugar
  • 1 tablespoon(s) 2% milk

Preparation

  1. • 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.
  2. • 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.
  3. • Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
  4. • Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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