BLUEBERRY TURNOVERS with Lemon Glaze ~
with sugar or sugar-free
1 sheet of puff pastry, thawed…………………1 cup fresh or frozen blueberries
2 TB sugar ~or~ plain white Splenda (sugar-free)
1 TB corn starch………………………………….1/4 cup water
1-3 tsp. lemon juice
3/4 cup powdered sugar (more or less as needed) ~OR~ 2-3 TB sugar-free canned vanilla frosting
Preheat oven to 400. Line a baking sheet with parchment paper.
Combine blueberries, sugar, water and cornstarch in a microwave-proof bowl. Microwave for 1 minute intervals (stir after each), until thickened. (It took me 3 minutes total.) Remove from heat; let cool.
Cut puff pastry into six equal sized rectangles, and roll each out into about a 6” square. Put 1-2 TB filling in the center (of one half) of each square, and spread a little into a triangle shape (don’t get too close to the edges). Fold in half to make a triangle. Gently fold or roll up each cut side a little (so the filling won’t ooze out); then use a fork to crimp the edges. Prick the top with the fork to let steam escape. Put on the baking sheet and repeat with remaining squares of dough.
Bake 12-15 minutes or until lightly browned, then let cool. While the turnovers are cooling, whisk together the lemon juice and powdered sugar, adding more or less to reach desired consistency. I put a light drizzle over the hot turnovers (be sure to get the crimped edges where there isn’t any filling, so they’ll have some flavor); and then went back and re-glazed later when they were cool. Makes 6
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