Even though it was a tough spring, my blueberry bushes still managed to
put out a nice quantity of berries. I made some of our old favorites,
and have tried a few new recipes as well. Something that always goes
over well here are turnovers or hand pies. Who doesn't love pie you can
take with you?
I chose a recipe from Taste of Home that used puff pastry this time around. It calls for cooking down some of the berries with sugar, cornstarch, and some lemon zest. This keeps the filling from becoming too runny and your turnovers from being a soggy mess. To divide the puff pastry into squares, I like to use a pizza cutter. It glides through it very smoothly.
I packed mine completely full before crimping them closed, and it lead to a little bit of the filling leaking out, but that's fine with me! Instead of the glaze I used the egg wash and sprinkled the tops with sugar before baking. Huge thanks to the Taste of Home Test Kitchen! Next up I'll be making them with some of our blackberries and switching out the zest to orange.
Blueberry Sour Cream Coffee Cake
Glazed Blueberry Banana Coconut Bread
Blueberry Romaine Salad
Baked Blueberry Ginger Pancake
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 frozen puff pastry (17.3 ounces) thawed
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar or optional glaze in notes
Instructions
- 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.
- 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.
- Place on an ungreased baking sheet. Beat egg and water; brush over pastry. Sprinkle with granulated sugar.
- Bake at 450° for 15 minutes or until golden brown. Serve warm or at room temperature.
Notes
Optional: Omit granulated sugar and combine 1/2 cup confectioners' sugar and 1 tablespoon milk, drizzle over cooled turnovers.
Source: https://www.tasteofhome.com/recipes/blueberry-turnovers/
Great thing about blueberries is having a supply in the freezer all year long. What an easy idea to use those!
ReplyDeleteA great seasonal post and blueberries freeze so nicely that you can enjoy this delicious dessert all year long.
ReplyDeleteWe still have blueberries here! These are now on my list to make!
ReplyDeleteMy blueberry bushes were bursting with berries but the birds got most of them before me! I will have to go buy some to make these instead.
ReplyDeleteWe planted blueberry bushes last year and I can't wait for them to make enough for us to make baked goods like this!
ReplyDeleteThese looks delicious! Since blueberry season is over, I'm going to make this with my frozen blueberries!
ReplyDelete