We picked blueberries this week at a local u-pick farm. 5 gallons of them! Most went into the freezer, but a significant amount was eaten fresh, and a couple of yummy baked goods were made as well — blueberry pie and turnovers. The pie recipe I use is from The Best Recipe but I used a mix of about three different recipes to make the turnovers. I’ll tell you how I made them since they were excellent (in my not-so-humble opinion) and easy.
Blueberry Turnovers
Mix:
1 1/2 cups blueberries
1/4 cup sugar
2 Tbsp cornstarch
1 tsp lemon zest
2 tsp lemon juice
1/2 tsp vanilla
pinch nutmeg
Roll out 2 sheets of thawed puff pastry (I know some people make this but I bought the frozen stuff) so they are thinner and about 16 x 16 inches each. Cut into 4 inch squares. Brush edges with beaten egg. Add a dollop of the filling to each puff pastry square, fold over the pastry to form a triangle, and press with a fork to seal edges. Brush top with more of the egg and sprinkle with sugar. Place on parchment lined baking sheet and bake at 375 degrees F for about 25 minutes.
Yum! Makes a bunch so have friends over. This also defrays the guilt of eating as many as you’re going to eat.
Hi! My name is Jean and I am mama to two daughters -- a four year old and a newborn. I'm trying to parent in a way that encourages creative expression, imagination, joyfulness, and a love of learning. Thanks for visiting!