Turnovers… I’m never quite sure if they are meant as breakfast items (yum), dessert with ice cream (also definitely yum) or just a snack with tea or coffee (certainly a yummy option). These were a last minute afterthought as I had some frozen blueberries and some jarred tart cherries taking up room in the fridge, so I went with cherry blueberry, but really any filling works — raspberry or apple also come to mind. Ready in under an hour (that is if you remember to thaw the puff pastry!). Can be re-frozen for a few months or kept in the fridge and reheated for about a week.
Ingredients
1 cup fresh blueberries, divided
1 cup jarred tart cherries, drained of their juice
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon zest
1 package frozen puff pastry, thawed (2 sheets)
1 egg
1 tablespoon water
1/2 cup turbinado or demerara sugar
Directions
Preheat oven to 400F. Line baking sheets with silpat or parchment paper.
In a saucepan, combine 1/2 cup blueberries, the cherries, 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 remaining blueberries.
Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-inch 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 a baking sheet. Beat egg and water; brush over pastry. Sprinkle with turbinado/demerara sugar.
Bake for 18-20 minutes or until golden brown. Serve warm or at room temperature.
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