Ingredients
For the Puff Pastry & Egg Wash
- 1 lb puff pastry
- 1 egg
- Dash of milk
For the Blueberry Filling
- 250 g blueberries
- 2 tablespoons water
- 50 g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water (to mix with cornstarch)
For the Glaze
- 60 g powdered sugar
- 1-2 tablespoons blueberry juice
Instructions
- Make the Blueberry Filling: In a saucepan over medium heat, combine fresh blueberries, water, granulated sugar, and lemon juice. Cook for about 8-9 minutes until the mixture bubbles and thickens slightly.
- Thicken the Filling: In a separate bowl, mix cornstarch with 1 tablespoon water until smooth. Gradually add a spoonful of the warm blueberry mixture to the cornstarch slurry to temper it, then pour this back into the saucepan. Stir constantly and cook for an additional minute until the filling thickens to a jam-like consistency.
- Cool the Filling: Remove the filling from heat and set aside to come to room temperature before assembling the turnovers.
- Prepare Baking Sheets and Egg Wash: Line two sheet trays with parchment paper. Whisk the egg with a dash of milk to create an egg wash.
- Roll and Cut Puff Pastry: On a lightly floured surface or silicone mat, roll out one thawed puff pastry sheet into a 15 x 30 cm (6 x 12 inch) rectangle. Cut into 4 equal squares.
- Chill if Needed: If the dough becomes too soft and difficult to handle, refrigerate for 10 minutes to firm up.
- Assemble Turnovers: Lightly brush the edges of each square with egg wash. Place about two tablespoons of the blueberry filling in the center, keeping the edges (about 1/2 inch) free of filling.
- Seal the Turnovers: Fold one corner of the pastry over the filling to the opposite corner to form a triangle. Press edges with your finger to seal, then crimp with a fork for a decorative finish.
- Apply Egg Wash: If pastry remains cold and firm, brush the tops lightly with egg wash for a golden finish.
- Vent the Pastry: Poke three small holes on top of each turnover using a toothpick or knife to allow steam to escape during baking.
- Pre-chill and Preheat Oven: Place turnovers on the baking trays in the freezer for 10 minutes while preheating the oven to 200°C (390°F).
- Bake: Bake turnovers at 200°C (390°F) for about 25 minutes, until golden brown on top and evenly baked on the bottom. Cover with foil if browning too quickly.
- Cool: Let the turnovers cool slightly on the baking tray for 5 minutes, then transfer to a wire rack.
- Glaze and Serve: Dust with powdered sugar or drizzle with a glaze made by mixing powdered sugar and blueberry juice for a vibrant finish. Serve fresh.
- Storage: Store leftovers airtight at room temperature up to 1 day or wrapped in plastic in the refrigerator for up to 2 days.
Notes
- Ensure the puff pastry is well chilled before baking to achieve a crisp, flaky texture.
- Do not overfill the turnovers to prevent leaking during baking.
- Use fresh or thawed blueberries for best results; frozen blueberries may release excess moisture.
- Poking holes on top allows steam to escape, preventing soggy pastry.
- For a more intense blueberry flavor, use blueberry juice for the glaze instead of water.
- Leftover turnovers can be gently reheated in a low oven to restore crispness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
