Blueberry Turnovers
Made using puff pastry, these Blueberry Turnovers are great for breakfast, snack, or dessert.
Servings: 8
Calories: 50kcal
Ingredients
- 1 pkg puff pastry thawed according to package directions
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup sugar
- 1 lemon, zested
- 1/2 lemon, juiced
- 1 teaspoon cornstarch
- 1 egg beaten
Instructions
- In a medium saucepan, heat the blueberries, sugar, lemon zest, lemon juice, and cornstarch over medium heat, until the sugar is dissolved and the mixture is slightly thickened.
- Remove the blueberries from the heat and set aside. Cool to room temperature.
- Place the two sheets of puff pastry on a lightly floured surface. Cut each piece into four equal pieces.
- Spoon 2-3 tablespoons of the cooled blueberry filling into the center of each square. Spread diagonally leaving at least 1/2 inch of dough around the edges.
- Brush the outer edges lightly with the beaten egg.
- Fold each square diagonally from opposite corners forming a triangle.
- Using a fork, press the edges forming a seal.
- Brush lightly with the beaten egg.
- Bake in a preheated 400-degree oven for 18-20 minutes or until golden brown.
Nutrition
Serving: 1g | Calories: 50kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 29mg | Fiber: 1g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg