Summer means lots and lots of berries! Pies, usually come to mind when you think of incorporating berries, such as blueberries, in desserts. But, Summer. It`s hot. Most people (I say most, because this excludes those crazy foodies who`s addicted to baking), want to avoid turning on the oven in the heat.
Sorry, to disappoint, this isn`t some crazy no bake pie recipe. This recipe does require an oven. But, before you say, "awwe" and wave this recipe off, it`s a really quick recipe. Your oven will only be on for like, 30 minutes!!
There are worlds of recipes for fruit turnovers out there, but you know what? This recipe right here is amazing. Regardless of all those other recipes, I will just stick to this greatness in front of me. This recipe is mainly simplified because you use frozen puff pastry. It`s not a traditional pie dessert, but they`re like hand pies. And really, can anything bad come out of puff pastry? Nope? Yeah, I didn`t think so.
Let me further entice you with some pictures:
Oh, yeah, there`s also glaze involved. Doesn`t glaze just make you happy? I would glaze everything, if I could. You can even one up me and make a lemon glaze! Just add a tiny bit of lemon juice, or 1/4 teaspoon of lemon extract! ;)
These turnovers were so crispy and magical. They even tasted great the next day! My friends texted me about how much they loved them. My family and I devoured them as well.
I used frozen, wild blueberries because that`s what I had at the time. However, please, use the season`s fresh blueberries! You won`t regret making this for dessert, breakfast, or even an afternoon snack. :)
I even made you all a little animation, to help my case in convincing you to try this out:
- 1 sheet puff pastry sheet, thawed
- 1 cup wild blueberries, frozen
- ¼ teaspoon lemon zest (optional)
- 1 tablespoon brown sugar, lightly packed
- ½ tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar
- ½ cup powdered sugar, shifted
- 1 ½ teaspoons milk
1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a medium saucepan, over medium heat, combine ½ of the blueberries, sugar, cornstarch, and lemon zest.
3. Mash blueberries with the back of a wooden spoon and let it thicken, stirring occasionally.
4. Add the rest of the blueberries
5. Remove from heat and stir in the butter until combined.
6. On a clean work surface, roll out the sheet of puff pastry. Cut into 4 equal squares.
7. Add blueberry filling in a triangular shape, on half of each square.
8. Transfer to prepared baking sheet.
9. Fold over each square to form a triangle. Using a fork, pinch the ends to seal.
10. In a small bowl, whisk the egg and water. Using a pastry brush, brush egg wash over each turnover.
11. Cut 3 small slits on the top of each. Sprinkle each with the turbinado sugar.
12. Bake for about 18-22 minutes, or until tops are golden brown.
13. Allow turnovers to cool slightly before glazing.
14. In a small bowl, combine powdered sugar and milk.
15. Drizzle over each turnover.