Blueberry Turnovers

Name: Blueberry Turnovers
Ingredients: 2 cups fresh or frozen blueberries, divided; 2 tablespoons sugar; 1 tablespoon cornstarch; 2 teaspoons grated lemon zest; 2 tablespoons butter; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; 1/2 cup confectioners' sugar; 1 tablespoon 2% milk

10 ingredients

5 steps

Ingredients

2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon zest
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Directions

1

In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries.
2

Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal.
3

Place on an ungreased
4

. Beat egg and water; brush over pastry.
5

Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.