Blueberry Turnovers

By chelyc13

Ingredients

• 2 sheets frozen puff pastry
• 1/2 cup blueberry preserves
• 2 tblsp cornstarch
• 2 tblsp brown sugar
• 1/2 teas grated lemon zest
• 1 cup fresh blueberries
• 1/2 teas pure vanilla extract
• 1 egg beaten with 2 teas water
• 2 tblsp granulated sugar

Preparation

Step 1

Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.

Heat the oven to 375 degrees.

In a small mixing bowl, stir togehter the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6in) squares.

Lay a pastry square on a work surface and brush the edgs with eggwash. In the center of the square, place 2 heaping tblsp. of filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to cookie sheet and keep refrigerated. Repeat with remaining ingredients. Placing the turnovers 1 inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.