LEMON BLUEBERRY TURNOVERS
These lemon and blueberry turnovers are a quick and easy dessert that everyone will love - the perfect treat for summer!
INGREDIENTS
- 1 large egg beaten
- 1 teaspoon cornstarch
- 1/4 cup granulated sugar
- lemon zest and juice from 1/2 lemon
- 1 package 2 sheets frozen puff pastry, thawed
- 1 1/2 cups blueberries fresh or frozen (do not thaw)
INSTRUCTIONS
First, set the oven rack to the third lower position and preheat the oven to 400 ° F. Line two large baking sheets with parchment paper or a silpat rug and set aside.
Then, first fill up. Combine blueberries, granulated sugar, cornstarch and lemon juice and zest in a large bowl. Set the garnish aside while the oven preheats.
Prepare the dough by carefully rolling out the leaves on a lightly floured surface. Cut each into 4 equal squares by cutting the center in both directions. Pour 2 to 3 tablespoons of blueberry mixture in the center of each square. Fold each one by connecting two pointed corners in the shape of a triangle. Crimp all edges with a fork to seal the filling inside. Some blueberry juices may leak.
Lightly brush the top of each turnover with the beaten egg. Cut 2 or 3 small steam vents at the top of each pastry. Bake for 20 minutes until golden brown. Rotate the pan halfway through cooking if necessary to avoid uneven browning. Happy Cooking Time.
