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