Made using puff pastry, these Blueberry Turnovers are great for breakfast, snack, or dessert.
- 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
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.
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