My pastry is cracking and hard to work with. What went wrong?

That’s usually a sign the pastry is too cold or too dry. If it’s cracking as you roll, let it rest at room temperature for approx. 10 minutes to soften slightly. If it still feels dry or crumbly, your dough may need a tiny splash more water. Next time add just enough to bring it together without making it sticky.

My filling is too runny, how do I fix it?

If it’s way too runny even after cooling, you can return it to the saucepan and simmer again with a small slurry of cornstarch (try 1 tsp cornstarch mixed with 1 tsp cold water). Stir constantly and cook just until thickened. Let it cool fully before using.

Why is my pastry tough and not flaky?

It’s likely overworked or the butter melted into the dough. Use a light hand when mixing and rolling, and keep everything cold, even your rolling pin if needed! Chilling the dough before rolling (and again before baking) is key to getting that tender, flaky texture.

Why do you use milk instead of an egg wash?

Milk is what my grandma always used, and it’s what I reach for too! It gives a lovely golden finish without wasting a whole egg. I find it works just as well, especially with pie pastry. But yes , if you prefer, you can absolutely use a beaten egg with a splash of water.

Flaky Blueberry Turnovers (Made with Buttery Pie Pastry)

Description

These turnovers are made with pie pastry instead of phyllo, filled with homemade blueberry sauce and topped with a simple sugar glaze. They will no doubt be the best turnover you’ll ever have!

Ingredients

Units Scale

Pastry:

2 cups all-purpose flour
2 Tablespoons granulated sugar
1/4 teaspoon salt
1 cup unsalted butter, cold and cubed
1/3 cup cold water
1/4 cup full milk (for brushing turnovers and closing pastry)

Filling:

2 cups blueberries, fresh or frozen
2 Tablespoons granulated sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon

Glaze:

1 cup icing sugar, sifted (extra for dusting tops: optional)
1-2 Tablespoons of warm water, approx.

Instructions

Make your pastry: In a food processor, combine flour (2 cups), sugar (2 Tbsp) and salt (1/4 tsp). Pulse to mix ingredients.
Add cubed butter (1 cup) and pulse into pea size crumbs.
Slowly add water (1/3 cup) until the dough forms a ball or comes together; adding up to 1 tbsp more water if necessary.
Bring the dough together. Flatten into a rectangle; wrap in plastic and refrigerate for 30 minutes or up to 2 days.
Meanwhile, make your blueberry filling: In a medium saucepan, combine blueberries (2 cups), sugar (2 Tbsp), cornstarch (2 tsp) and cinnamon (1/2 tsp), mix together. Cook over medium-high heat, stirring often, until boiling. Turn down the heat down and simmer over medium-low for approx. 8-10 minutes or until thickened. Note: the mixture will thicken as it cools.
Transfer the blueberry filling to a bowl, cover and refrigerate until cool or for up to 2 days.
Once the filling is cool and your pastry is ready, it’s time to make the turnover: On a lightly floured surface, roll out pastry into a 16 x 12-inch rectangle; trim and cut into twelve 4-inch squares. See images for reference.
Place a heaping tablespoon of the cooled blueberry filling in the centre of each square.
Brush pastry edges with a little milk; fold over to make a triangle and press the edges down to seal.
Place the turnovers on a lined baking sheet with parchment paper; cover and refrigerate for approx. 20 minutes or freeze for 10 minutes.
Meanwhile, preheat the oven to 375˚F.
Brush the tops of the turnovers with milk and bake for 22-25 minutes or until golden brown and the bottoms are crisp.
Let turnovers cool on a wire rack.
Make your glaze: While the turnovers are cooling, make your glaze. In a small bowl, whisk icing sugar (1 cup) with water (1-2 Tbsp). Drizzle the glaze over the cooled turnovers. Dust with icing sugar once the glaze has set.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or freeze in the freezer for up to 2 months.

Reheat in a 350˚F preheated oven for approx. 8-10 minutes, you may lose your glaze. Re-dust with icing sugar to freshen up turnovers.

Prep Time: 1 hour 30 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 287
Sugar: 17.5g
Sodium: 163mg
Fat: 15.7g
Saturated Fat: 9.8g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 35.1g
Fiber: 1.2
Protein: 2.7g
Cholesterol: 41mg