PUFF PASTRY BLUEBERRY TURNOVERS RECIPES

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BLUEBERRY TURNOVERS RECIPE: HOW TO MAKE IT



Blueberry Turnovers Recipe: How to Make It image

While you can make them a little in advance, these pastries are best served the day they're made.—Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Brunch    Desserts

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon zest
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • Preheat oven to 450°. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in butter and remaining blueberries., 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. Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake until golden brown, 12-15 minutes. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Nutrition Facts : Calories 400 calories, FatContent 20g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 235mg sodium, CarbohydrateContent 51g carbohydrate (14g sugars, FiberContent 5g fiber), ProteinContent 6g protein.

BLUEBERRY TURNOVERS RECIPE - FOOD.COM



Blueberry Turnovers Recipe - Food.com image

Make and share this Blueberry Turnovers recipe from Food.com.

Total Time 1 hours 40 minutes

Prep Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 10

1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
1/2 cup blueberry preserves
2 tablespoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon grated lemon zest
1 cup fresh blueberries (or frozen, thawed blueberries)
1/2 teaspoon vanilla extract
1 large egg
2 teaspoons water
2 tablespoons sugar

Steps:

  • Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
  • Preheat oven to 375°.
  • In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
  • Fold in blueberries and vanilla; put mixture in refrigerator.
  • Using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
  • Whisk egg and water in a small cup.
  • Lay a pastry square on a work surface and brush the edges with egg wash.
  • In the center of the square, place 2 heaping tablespoons of blueberry filling.
  • Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
  • Carefully press the edges together to seal them well with fork tines.
  • Transfer turnovers to baking sheet lined with parchment paper.
  • Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
  • Bake 20-25 minutes until golden brown.
  • Serve warm or let cool to room temperature.

Nutrition Facts : Calories 446.6, FatContent 24.1, SaturatedFatContent 6.1, CholesterolContent 26.4, SodiumContent 169.6, CarbohydrateContent 52.5, FiberContent 1.6, SugarContent 18.5, ProteinContent 5.5

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