Perfect Puff Pastry Blueberry Turnovers

These Puff Pastry Blueberry Turnovers are light, flaky, filled with blueberry filling then drizzled with lemon glaze. A perfect crispy treat for breakfast or dessert!

INGREDIENTS

• 1 package (2 sheets) frozen puff pastry, thawed

For blueberry filling:

• 2 cups frozen blueberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For egg wash:

• 1 egg beaten
• 1 teaspoon water

For lemon glaze:

• ½ cup powdered sugar
• 1 tablespoon lemon juice

INSTRUCTIONS

1. Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside

To make filling:

1. In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch
2. Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens
3. Remove from the heat and let cool
4. Unroll the two sheets of puff pastry onto a lightly floured surface
5. Cut into 8 squares (4 from each dough)
6. Spoon 1 tablespoon of blueberry filling onto the center of each square
7. In a small bowl whisk the egg and water and lightly brush the edges of each square with egg wash and fold in half to create a triangle
8. Use a fork to press and seal the edges of each turnover together
9. Place the turnovers on the prepared baking sheet
10. Brush the top of each turnover with more egg wash
11. Bake for 15 to 20 minutes until the turnovers are puffed and golden brown
12. Remove from oven and set aside to cool

To make the glaze:

1. In a small bowl whisk together powdered sugar, lemon juice until smooth
2. Drizzle over cooled turnovers
3. Serve

NOTES

Blueberry turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature.

You can use any type of filling in place of blueberries.

This article and recipe adapted from this site