Blueberry Turnovers

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by: Jasmina






Turnovers are one of the most versatile pastries that you can make in any size, using virtually any fruit. These miniature turnovers are made from 4 1/2-inch rounds of puff pastry. (Traditional turnovers are made from 6-inch rounds.) For the filling, the blueberries are cooked with sugar until the mixture is thick enough to hold its shape. If you want to use other berries for the filling, cook them in the same way.




ingredients

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serves: 1

1 3/4 pounds dough (classic puff pastry dough, or quick puff pastry dough)

2 cups blueberries

1/4 cup water

2 teaspoons granulated sugar (or more as needed)

Egg wash

Confectioners' sugar (for dusting)

Creme fraiche (or whipped cream for serving) (optional)

Nutrition Facts
Blueberry Turnovers

Servings Per Recipe: 1

Amount per Serving

Calories: 3790

  • Total Fat: 171.1 g
  •     Saturated Fat: 43.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 453.6 mg
  • Sodium: 3443 mg
  • Total Carbs: 530.5 g
  •     Dietary Fiber: 12.7 g
  •     Sugars: 219.2 g
  • Protein: 43.1 g
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preparation

1.  Roll the pastry into two 10-inch squares. Cut four 4 1/2-inch rounds from each square.

2.  Stack the trimmings and save them for another use.

3.  Place 1 tablespoon of blueberry filling slightly off center on each round. Brush the round, around the filling, with the egg wash.

4.  Fold the half of the round with egg wash over the other half. Gently press around the edges of the fold.

5.  Press around the edge of the turnovers with a fork to make a decorative seal. Brush any excess flour off the turnovers and brush them with egg wash. Bake until golden brown.

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