Blueberry turnovers with a lemon glaze
One of my favorite go-to short-cut ingredients is frozen puff pastry dough. It’s almost impossible to tell that it is not homemade and makes you look like a superstar in the kitchen! Try my blueberry turnovers with lemon glaze. They are so easy to make and make a perfect sweet treat for dessert or even breakfast.
1 pint blueberries
1/4 cup brown sugar
1 Tbsp. corn starch
2 Tbsp. lemon juice, fresh squeezed
1 tsp. lemon zest
1/4 cup water
1 sheet frozen puff pastry dough, thawed
1 egg yolk + 2 tsp. water
1 cup powdered sugar
2 Tbsp. milk
1 tsp. lemon zest
1/2 tsp. lemon extract
Preheat oven to 400 degrees.
Combine the blueberries, brown sugar, corn starch, lemon juice, zest, and water in a saucepan and cook over medium heat for 3 to 4 minutes, stirring frequently, until the mixture is thickened and syrupy.
Remove from heat and let cool to room temperature.
Roll out the puff pastry dough on a lightly floured countertop to a 12-inch x 12-inch square. Cut into 4 squares.
Divide the blueberry filling into 4 parts and place a mound in the center of each square.
Beat the egg yolk and water together and brush the egg wash lightly on the edges of each square. Fold the dough, corner to corner, over the filling to create a triangle and crimp the edges with a fork to seal.
Place the turnovers on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash. Make three small slits in the top of each turnover using a knife to allow steam to escape.
Bake for 15 to 20 minutes until puffed and golden. Let cool for 15-20 minutes.
Combine all of the glaze ingredients in a small bowl and whisk until smooth.
Drizzle over the tops of the turnovers with a spoon and then... devour!
Makes four delicious turnovers.
Get more of Pam’s yummy recipes on her blog: dishofftheblock.com.