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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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While you can make them a little in advance, these pastries are best served the day they're made. Ingredients:
2 cups fresh or frozen blueberries, divided |
2 tablespoons sugar |
1 tablespoon cornstarch |
2 teaspoons grated lemon peel |
2 tablespoons butter |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 egg |
1 tablespoon water |
1/2 cup confectioners' sugar |
1 tablespoon 2% milk |
Directions:
1. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon peel. 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.
2. 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.
3. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
4. Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature. Yield: 8 servings.
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