Blueberry Turnovers

Total Time: 1 hr 40 mins Preparation Time: 1 hr 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
• 2 preheat oven to 375°.
• 3 in a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
• 4 fold in blueberries and vanilla; put mixture in refrigerator.
• 5 using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
• 6 whisk egg and water in a small cup.
• 7 lay a pastry square on a work surface and brush the edges with egg wash.
• 8 in the center of the square, place 2 heaping tablespoons of blueberry filling.
• 9 brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
• 10 carefully press the edges together to seal them well with fork tines.
• 11 transfer turnovers to baking sheet lined with parchment paper.
• 12 brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
• 13 bake 20-25 minutes until golden brown.
• 14 serve warm or let cool to room temperature.