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Blueberry Turnovers

Blueberry Turnovers

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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
  • 3 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 Tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cinnamon
  • 2 cups blueberries

Icing:

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

Instructions

  1. In a food processor, combine flour, sugar and salt. Pulse to mix ingredients.
  2. Add cubed butter and pulse into fine crumbs.
  3. Add water until dough forms a ball or comes together; adding up to 1 tbsp (15 mL) more water if necessary.
  4. On a lightly floured surface, knead gently 5 or 6 times, just to bring the dough together.
  5. Flatten into a rectangle; wrap in plastic and refrigerate for 30 minutes or up to 2 days.
  6. Meanwhile make your filling: in a saucepan, combine sugar, cornstarch and cinnamon; add berries and toss to coat.
  7. Cook over medium-high heat, stirring often, until boiling. Turn down heat and simmer over medium-low for 5-10 minutes or until thickened.
  8. Transfer to a bowl; cover and refrigerate until cool or for up to 2 days.
  9. On lightly floured surface, roll out pastry into a 16- x 12-inch rectangle; trim and cut into twelve four-inch squares. See images for reference.
  10. Place a heaping tablespoon of the cooled blueberry filling in centre of each square.
  11. Brush pastry edges with a little milk; fold over and seal to make triangles.
  12. Place on a lined baking sheet with parchment paper; cover and refrigerate for 20 – 30 minutes (or for up to 8 hours).
  13. Preheat oven to 375˚F.
  14. Brush tops with milk and bake for 25 minutes or until golden and flaky.
  15. Let cool slightly on racks.
  16. While turnovers are cooling make your icing. Whisk icing sugar with water and drizzle over turnovers. Dust with icing sugar (optional).

Notes

See blog notes for tips.

Nutrition

2
0
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