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
1 12 ounce bag of frozen blueberries
1/4 cup sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 box (2 sheets) puff pastry
1 egg, beaten with 1 tablespoon water
Short cut: Open a can of blueberry pie filling!
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.
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.
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
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.
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1-3 tablespoons cream (or whole milk)
Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
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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