Blueberry Turnovers

Turnovers are one of the fancy, yet simple to make desserts. I have posted a recipe for strawberry turnovers earlier. I used blueberry filling this time, but you can use apple, peach, cherry or anything your heart desires. You can simply play around the filling to match to your own taste.

Ingredients

3 sheets of puff pastry, thawed
80 grams cream cheese, softened
1/2 cup of granulated sugar
½ tsp of vanilla extract
½ tsp of lemon zest
2 tsp of lemon juice
1 cup of blueberries
2 tsp of corn starch
Pinch of salt
Egg Wash (one egg beaten with 1 tbsp of water) or fresh cream or milk (I used milk)

Method

• Preheat the oven to 190 degrees, line a couple of baking sheets with parchment paper and set aside.
• In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla. Mix it together.
• In another bowl, add the blueberries, remaining sugar, corn starch and lemon juice and set that aside for a few minutes as well.
• Dust some flour on your work surface, and working with one piece of puff pastry at a time, roll it out slightly with a rolling pin until it is square all around. 
• Using a sharp knife, cut 4 squares out of each piece of puff pastry. Place the cutouts on the parchments lined baking sheets. 
• Add about 2 tsp of the cream cheese mixture in the center of each one and top that with a tbsp of the blueberry mixture.
• Brush the edges of the cutouts with egg wash/milk and fold to the desired shape and seal it.
• Brush the top with the egg wash/milk and make a tiny little slit at the top of each one with a sharp knife. 
• Bake them for about 25 minutes or until golden brown, making sure to rotate the baking sheets half way through for even coloring. 
• Let them cool for a few minutes and enjoy!