Mini Blueberry Turnovers
Servings 8 - 9 Mini Turnovers (or 4 large ones)
Equipment
- Small Saucepan
- Baking Sheet
Ingredients
- 1 cup fresh blueberries
- 2-3 tbsp granulated sugar depending on the sweetness of the berries
- 1½ tsp cornstarch
- Zest of 1 small lemon
- 1½ tsp fresh lemon juice
- 1 sheet of puff pastry thawed
- 1 small egg beaten for egg wash
- Turbinado sugar
Serving:
- Lemon curd
Instructions
- In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
- Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.
- Remove from the heat and let it cool.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.
- Cut the puff pastry sheet into 8-9 equal squares. Side Note: OR 4 equal large squares
- Spoon some of the blueberry mixture onto the center of each square.
- Brush the edges of the pastry squares with the beaten egg.
- Fold each square diagonally to form a triangle.
- Press the edges together well to seal, and use a fork to crimp the edges.
- Place the turnovers on the prepared baking sheet.
- Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.
- Let the turnovers cool for a few minutes before serving.