Blueberry Turnovers

What you need:

    • 2 sheets frozen puff pastry, thawed
    • 1/2 cup blueberry preserves
    • 2 tbsp. cornstarch
    • 2 tbsp. brown sugar
    • 1/2 tsp. lemon zest
    • 1 cup fresh blueberries
    • 1/2 tsp. vanilla extract
    • 1 egg, beaten with 2 tsp. water (egg wash)
    • 2 tbsp. granulated sugar

Directions:

    1. Lightly flour your work surface and roll out thawed pastries to 12 by 12-inch squares.
    2. In a small bowl, stir preserves, cornstarch, brown sugar, and lemon zest together. Fold in blueberries and vanilla. Chill while you cut the pastry squares.
    3. Use a pizza cutter (much easier) and cut the squares into 4 squares, each 6 inches.
    4. Brush edges with egg wash and add 2 heaping tbsp of blueberry filling to the center.
    5. Fold over to form a triangle and use a fork to seal the edges.
    6. Transfer to a cookie sheet in the fridge and continue the process until all the pastries are made.
    7. Brush the tops with egg wash and sprinkle sugar over top.
    8. Bake in a preheated 375-degree oven for 20 to 25 minutes or until golden brown.
    9. Eat within 1 day.

Recipe from Gale Gand