Blueberry Turnovers

Blueberry Turnovers

With berries in season and Blueberry being most abundant, baking delicate flaky turnovers is the best choice. This is the best part of autumn…fresh, plump, luscious, Blueberries!

I always freeze bags full of berries when they are in season as they are cheap and great in so many things like Blueberry shakes, smoothies. Muffins, oatmeal etc.

These light and flaky, cream cheese blueberry turnovers are so delicious and can be served for breakfast with a cold glass of milk or as a dessert with some ice cream or fresh whipped cream.

Preparation Time: 10-15 min
Cooking Time: 25-30 min
Total Time: 40 min
Makes:  8, 4 inch turnovers

Ingredients

2 sheets original flavor puff pastry, thawed
2 oz. cream cheese, softened
1 egg yolk
1/2 cup granulated sugar, divided
1/2 teaspoon vanilla extract
Pinch of nutmeg powder
1 teaspoon lemon juice or
1/2 teaspoon grated lemon rind
1 cup fresh or frozen Blueberries
1 teaspoon cornstarch
Egg wash

Blueberry TurnoversDirections

Pre heat the oven to 400 degrees and line a baking sheet with parchment paper.

Place the cream cheese, egg yolk, 4 tablespoon sugar, vanilla and nutmeg powder in a bowl and whisk until smooth. Set aside.

In another bowl, add the blueberries, remaining sugar, lemon rind, cornstarch and lemon juice. Mix well and set aside for 10 to 15 minutes.

Now roll out one piece of puff pastry at a time on a lightly floured surface to 1/8″ thickness.

Using a 4 inch round cutter, Cut 4 circles from each pastry sheet and place them on the lined baking sheet. Now it’s time to start filling and assembling the turnovers.

Spoon 2 teaspoons of cream cheese mixture in the center of each circle and top it up with a tablespoon of blueberry mixture.

Brush edges of the pastry with the egg wash, fold in a half moon shape and press the edges firmly with your fingers to seal. Using a sharp knife, make one or two slits on top of each turnover to let out the steam while it bakes.

Brush each piece with the left over egg wash and chill for 15-20 minutes.

Bake them for 20-25 minutes or until golden brown rotating the tray half way through cooking for even coloring.

Remove from the oven and allow them to cool on wire rack for few minutes.

Sprinkle with powdered sugar and enjoy them with a glass of ice cold milk or a cup of coffee or as a dessert with ice cream on the side.

Blueberry Turnovers

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