Blueberry Turnovers
Ingredients
For the turnovers:
- 1 can Oregon Fruit Blueberries, drained
- 1 box Puff Pastry Dough (2 sheets)
- 2 tablespoons Sugar
- 1 tablespoon Cornstarch
- 1/4 cup Water
For the egg wash:
- 1 large Egg
- 1 tablespoon Water
For the glaze:
- 1 cup Powdered Sugar
- 2 tablespoons Skim Milk
- 1/4 teaspoon Vanilla Extract
Instructions
- Thaw your puff pastry dough according to package directions.
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment or a silicone liner.
- In a small sauce pan, combine blueberries, sugar, cornstarch, and water. Stir carefully together over medium heat for 2-3 minutes until bubbling nicely and thickened. Remove from heat and let cool.
- Cut pastry dough into 4 squares per sheet. Put 1-2 TBS of filling in the middle of each square.
- Whisk together water and egg to create and egg wash. Brush egg wash over each edge of the pastry dough and fold in half to make a triangle. Press edges together with fingers. Pierce the top of each turnover with a fork or knife to let steam escape. Place on prepared baking sheet and repeat with remaining dough and filling. Brush remaining egg wash over the tops of turnovers.
- Bake for 15-20 minutes until golden brown. Allow to cool completely.
- Whisk together powdered sugar with additional glaze ingredients, add more liquid or more sugar to reach desired consistency. Drizzle glaze over each turnover and serve.