I woke up this morning to a cloudy day and felt like baking something. That’s what usually happens when the sun isn’t shining down on my morning. I head to the kitchen to bake. It doesn’t always have to be anything elaborate. Sometimes I can open my pantry or my freezer and see something wonderful that will spark my creative brain. Sometimes, my creation can be so simple I’m embarrassed to call it a recipe!
Simple Blueberry Turnovers
Heat blueberries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for about ten minutes or until the berries start releasing their juices, stirring frequently.
Once there is a lot of juice, mix the cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Allow the filling to cool slightly before filling the pastry.
Whisk the egg and water in a small bowl to create an egg wash. Set aside. Carefully unroll pastry dough onto a lightly floured surface. Cut each sheet into 4 equal sized squares by cutting down the center both ways. Brush all around the edges of each sheet with egg wash.
Spoon 2 tablespoons of blueberry mixture onto the center of each square and then fold the pastry over by connecting two pointed corners into a triangle shape. Crimp all of the edges together with a fork to seal the filling inside.
Lightly brush the top of each turnover with the beaten egg wash. Cut 2 or 3 small steam vents in the tops of each pastry. Move to a line baking sheet and bake for 20 minutes until golden brown. Allow to cool slightly before adding glaze.
Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!
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